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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.

Operations

West Virginia University partners with celebrity chef Aarón Sánchez to launch Mexican station

By Reyna Estrada on Nov. 28, 2022

The station, called Adobo Cantina, is set to open in the spring semester.

Operations

How foodservice operations are celebrating Thanksgiving

By Reyna Estrada on Nov. 22, 2022

Some hosted early holiday dinners, while others gave back to their communities through food drives.

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.

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

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.

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.

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.

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