5 takeaways from a gathering of college and university operators

Sustainable, equitable foodservice was the topic at hand at the Menus of Change University Research Collaborative’s annual meeting.


The state of C&U foodservice: Where are the workers?

Nearly all respondents (96%) to an FSD survey say a lack of staff is the the top challenge they’re facing this school year.

Technology and shifting consumer preferences are bringing big changes to the front and back of house.

See how operators responded to our recent survey about the college and university segment.

College operators stay on top of the latest trends while contending with rising costs and supply chain challenges.

Sustainability and food insecurity remain two areas of focus for college dining teams.

The kiosk's new robotic arm sports a set of googly eyes and a dance routine, and will make its debut at UCLA’s Ackerman Student Union. 

The University of Minnesota is crediting all students living in residence halls 50% of their monthly dining charge for September. The credit comes as a result of reduced service hours and menu opt...

Stellar Pizza aims to develop a fleet of automated pizza trucks that could become a national brand.

The second year of the campaign will kick off with the nation’s largest collegiate farmers market.

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