costs

Operations

Students steal thousands of plates from dining hall

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

Design

Cultivating a message with herb gardens

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.

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

Here are a few labor tips from the University of Michigan dining team in Ann Arbor, Mich.

A lawsuit was filed yesterday by 21 attorneys general to block adoption on Dec. 1.

Half of the 30-cent increase was enacted to cover the district’s budget.

Social media word has spread of a cafeteria worker who says she quit over the school district’s unpaid-balance policy.

Meals will be prepped using the same menu offered to students.

Purchasing more local, sustainable products is a priority for operators nationwide—but it’s not always feasible. That's where purchasing collectives come in.

Ultra-rapid growth can throw dining into chaos, raising questions about how to speed up service while maintaining quality, where and how to source ingredients.

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