Providence College’s renovated eatery lets students be the chef

At Raymond Dining Hall’s "UCook" station, students are given ingredients to prepare their own meals.


What’s on the menu for the new school year?

International inspiration and plant-based preps abound, but operations in K-12 and higher ed aim to keep it simple as COVID disruptions continue.

The Our Cafeteria Project has students brainstorm and then execute ideas that improve the cafeteria environment.

The foodservice management company is introducing new menu items and serving methods this school year.

The district's workers will need to provide proof of their first dose by Sept. 27.

In a virtual idea exchange, chefs from colleges, healthcare, K12 and more revealed the recent successes and challenges their dining programs are facing.

As the company’s new head of global foodservice, Freeman plans to upend and innovate.

How do foodservice directors move forward with less staff, while having the same tasks and requirements needed to ensure food availability and safety?

The health order applies to all staff working in the city's public and private K-12 schools, colleges and universities, hospitals and other healthcare facilities.

Meal participation at Forestville Central School District has increased as a result.

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