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Niagara University to help enhance hospital’s foodservice program

 By Paul King on Apr. 16, 2014

Administrators at Niagara Falls Memorial Medical Center have turned to an old partner to give them a new perspective on the hospital’s foodservice program.

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At long last, refresh

By Paul King on Apr. 10, 2014

At Wisconsin, the dining hall that served as the model for a Marketplace design finally gets its makeover.

Steal This Idea

Alumni inspiration

Apr. 07, 2014

We are constantly looking for ways to improve the dining experience on a limited budget. For three or four years, I wanted to paint a mural on the wall of our cafeteria space, but budgets didn’t allow for it.

Design

Federal cafeteria delivers function, flavor

By Megan Warmouth on Mar. 08, 2014

Five years in the making, the new cafeteria at the 300 North Los Angeles Ave. (300 NLA) Federal Building officially opened last November.

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Twitter employees to dine in cabins

Mar. 06, 2014

Twitter employees will soon be able to eat lunch in one of two century-old Montana log cabins.

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Baylor University aims for "crown jewel of campus dining"

Mar. 05, 2014

Penland Food Court at Baylor University will undergo a full-scale renovation this year that includes expansion, an open kitchen design, vegan and gluten-free options and a registered dietitian.

Design

Fostering a fresh community at the University of Minnesota Twin Cities

By Megan Warmouth on Feb. 27, 2014

The university’s new dining hall features a variety of food stations, small plates and sustainable initiatives.

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Eskenazi Hospital opens in Indianapolis

By Paul King on Feb. 19, 2014

Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.

Menu

Mastering themed events

By Kate Parham Kordsmeier on Feb. 10, 2014

Looking for a way to enhance your guest experience? Consider themed events that hit on all five senses, not only to get customers excited and engaged but also to boost sales.

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Sparty's: Michigan State's rebranded convenience stores

By Paul King on Dec. 02, 2013

Most university foodservice directors, especially those at large state schools, know how valuable convenience stores can be for their departments.

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