Crafting a food hall on a budget

How to capitalize on the big restaurant trend without spending big money. 


University considers dropping sugary drinks due to soda tax

School officials are deciding whether they should limit the amount of sweetened beverages served in dining halls or eliminate them altogether.

Stories of students who can’t pay for lunch being given a subpar meal or shamed for their debt have proliferated in recent years, and it’s not an uncommon problem.

Three campus eateries will see changes this fall.

Nine full-time and three part-time staffers will be let go in June.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky nature of yeast.

Noncommercial operators deal with the aftermath of a wage law in purgatory.

The plates began disappearing after Boston College switched to reusable ware as part of a sustainability initiative.

When the University of Illinois at Urbana-Champaign switched from standard latex gloves to nitrile gloves, it also set up a recycling program.

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment.

  • Page 3