Continue to Site >>>

College and university

Menu

What are college students’ favorite fast-food destinations?

 By Patricia Cobe on Jan. 05, 2023

Recent Yelp data reveals the most popular national, regional and local chains near public universities in the U.S.

Operations

Tuesday on the Terrace brings local vendors to WashU campus

By Reyna Estrada on Jan. 04, 2023

The weekly series began to generate buzz around WashU’s only sit-down restaurant, Ibby’s.

Operations

C&U and healthcare operators put new spins on holiday celebrations

By Patricia Cobe on Dec. 13, 2022

After two years of scaling back, winter holiday festivities are in full swing at foodservice venues.

Technology & Equipment

Grubhub, Kiwibot team up to deliver more food to college students

By Kelsey Squire on Dec. 08, 2022

The latest robot delivery partnership will debut at the University of North Dakota.

Operations

How foodservice operations are fighting food insecurity

By Reyna Estrada on Dec. 07, 2022

Many colleges and universities have launched meal bank programs and other initiatives to combat hunger on campus.

Operations

Brown University opening new kitchens to accommodate dietary restrictions

By Reyna Estrada on Dec. 06, 2022

A dedicated kosher kitchen, a halal station and an allergy-friendly kitchen are all in the works.

Operations

A look inside Yahentamitsi, the University of Maryland’s new dining hall

By Reyna Estrada on Dec. 02, 2022

The hall honors the Piscataway people, who are indigenous to the state.

Operations

University of Michigan commits to make more than half its menu plant based by 2025

By Reyna Estrada on Dec. 01, 2022

The university is collaborating with the Humane Society of the United States to accomplish this goal.

Operations

Tony Roma’s parent eyes airports, college campuses with new concept

By Lisa Jennings on Nov. 29, 2022

Fast casual Bones & Burgers is a small-footprint offshoot of the Tony Roma’s brand.

Sustainability

At Notre Dame, sustainability is more than just ‘miles and carbon’

By Reyna Estrada on Nov. 28, 2022

When it comes to local sourcing and food waste reduction, the university has hit hurdles. Here’s a look at how it’s working to overcome them.

  • Page 17