College and university


Carnegie Mellon serves as both a testing ground and longtime home for local restaurants

The dining program seeks to offer students a true “flavor of Pittsburgh” through five concepts that have been on campus for more than 20 years and others that are brand new.


Monalisa Prasad wants to make foodservice greener

Chartwells Higher Ed’s national director of sustainability is using her role to create positive impacts on the environment, both big and small.

Loyola University welcomed Dillard students and employees to its dining halls when their campus went dark for several days.

The foodservice provider is bringing a range of flavors to the fore with its food truck-inspired pop-up.

The chicken chain topped Piper Sandler’s latest survey of teen spending in the U.S., followed by Starbucks and Chipotle.

The dining team at the University of Wisconsin at Green Bay aims to combat food insecurity as well as food waste.

Chef Eric Pearce and his team have come up with a formula for dishes that are full of nutrition, flavor and creativity.

The largest minority-owned foodservice management company in the country is looking to expand. Here’s how.

The pilot launched at the University of Louisville Hospital and Healthcare System, and recently expanded to two more sites.

April’s arrival means spring is in the air and several food-centric holidays are around the corner. From National Peach Cobbler Day to National Oatmeal Cookie Day, here are six event ideas for the coming weeks. 

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