C&U

Operations

Why University of Mary Washington opened a ghost kitchen

Fried chicken and flexibility are the name of the game at 1301 Hen House.

Menu

Culinary input from former student stamps Stony Brook University's new Indian concept with authenticity

Alumna Kenny Desai worked with the CulinArt team to fine-tune the menu at Tadka, Essence of India.

Students can order meals and dine al fresco while a nearby eatery is being renovated.

The eatery showcases its building’s history alongside more modern touches such as self-checkout tech.

See what’s in store for Baker’s operation, which was named FSD’s September Foodservice Operation of the Month.

At the University of Richmond, wellness takes many forms, with culinary and nutrition education as a key piece.

The University of Richmond revisited a few longtime stations and found small tweaks that can make a big impact.

Meals left over from the event were donated to a local organization.

The hall is home to nine dining stations and a grab-and-go market.

International inspiration and plant-based preps abound, but operations in K-12 and higher ed aim to keep it simple as COVID disruptions continue.

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