grab and go

Operations

A peek inside a state-of-the-art c-store

In the c-store business, Sheetz is revered as a trendsetter, particularly in blending the line between retailing and foodservice. Here's a look at the innovator's most food-forward format to date.

Operations

Predicting the future of food trucks

Three noncommercial operators from across the country talk about the needs food trucks are filling on their campuses—and whether they will have staying power.

Read highlights from the NRA Show's first Noncommercial Conference, held Monday, May 23, at McCormick Place in Chicago.

Check out how these universities are capturing off-campus students, slicing labor in half and shrinking pre-consumer food waste.

The Giants created The Yard in March 2015 in part as a campaign tool for the larger Mission Rock Development Project, which passed the November ballot.

Pulaski County Special School District maximizes student eating time by using lunch room monitors to expedite the breakfast cafeteria line process.

The food truck's menu will reflect what the chef wants to curate each day, officials say.

Group Editor Kelly Killian hunted down a vending machine after MenuDirections one night, only to find it full of protein bars and healthy snacks.

The partitioned, compostable cups that hold breakfast yogurt parfaits sparked healthy grab-and-go ideas throughout the day at University of Texas at Austin.

The food cart aims to provide alternative meal options for students who want to leave campus for lunch, officials say.

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