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College and university

Foodservice Operation of the Month

At Bowdoin College, local sourcing and scratch cooking are baked into the ethos

 By Julianne Pepitone on Nov. 21, 2022

Up to 40% of the ingredients Bowdoin uses are sourced nearby, and students play a vital role in these local relationships, the team says.

Operations

Aladdin chef prepares indigenous meal for event honoring Native American cuisine

By Benita Gingerella on Nov. 21, 2022

Chef Anthony Bauer, a member of Turtle Mountain Band of Chippewa, prepared Smoked Bison on Gullet Bread.

Operations

Making a plant-forward cafe viable for the long haul

By Reyna Estrada on Nov. 18, 2022

CrossRoads has been serving UConn students plant-centric fare for over a year. Here’s a look at what the team has learned.

Operations

A look at Dave’s Boathouse, Rollins College’s halal- and kosher-certified restaurant

By Reyna Estrada on Nov. 16, 2022

The concept, which was certified last year, is the only kosher and halal location within a 15-mile radius of the campus.

Menu

Dining team at University of South Florida highlights global flavors

By Reyna Estrada on Nov. 16, 2022

USF’s Tastes Around the World program showcases a new ingredient or cooking style weekly.

Technology & Equipment

Subway's newest restaurant format is a fridge

By Joe Guszkowski on Nov. 15, 2022

The chain will use the high-tech vending machines to sell more sandwiches in places like airports and college campuses.

Technology & Equipment

Operators lament the loss of Sally the salad robot

By Joe Guszkowski on Nov. 15, 2022

DoorDash pulled the plug on the robots in August and removed them from the field. Operators say they’ve struggled to find a good replacement.

Operations

North Carolina State offers Get Well Meal Kits for students on the mend

By Reyna Estrada on Nov. 10, 2022

The meal kits come stocked with a variety of snacks and drinks.

Sustainability

Sodexo hosts Weigh the Waste event at Southern Connecticut State University

By Reyna Estrada on Nov. 09, 2022

The university collected more than 1,700 pounds of food waste in one week.

Sustainability

The University of Wisconsin-Eau Claire is now home to two hydroponic ‘micro farms’

By Reyna Estrada on Nov. 07, 2022

Each vertical growing tower can produce as much as 2,000 square feet of outdoor farmland.

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