Aramark Sports + Entertainment launches a premium food and beverage program

Aura, which will debut at Agave Club at Frost Bank Center in San Antonio, is an elevated program focusing on food, beverage, service and design.


How the Museum of Science and Industry’s new eatery is keeping long lines to a minimum

The Sodexo Live! team focused on efficiency when designing the space to cut wait times at its Museum Kitchen to no more than 10 minutes.

To attract hybrid workers and integrate with the surrounding community, Bon Appetit is developing full-service restaurants and socializing spaces for B&I clients.

The hall honors the Piscataway people, who are indigenous to the state.

The updated eateries at Indiana University’s Memorial Union have operated under many service styles due to the pandemic.

The cafeteria and kitchen will provide lunch to students who are visiting the center for field trips and will also act as a training space for students with disabilities.

Dining services will need to improve their digital offerings to meet customer expectations and stand out from the competition.

The fast casual’s targeted menu, competitive price point and sustainable mission resonates well with college students.

The dining hall in Emory University's student center offers a diverse global menu in a restaurant-style setting aimed to build community.

Felicia Wilson has worked in Alabama A&M’s foodservice department for over 50 years.

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