Colleges & Universities

Operations

Crafting excitement for a new kind of eatery on campus

The team at Kansas City Art Institute used the opening celebrations for its Wylie Dining Center and Cafe Nerman to further the spaces’ community message.

Operations

5 tips for crafting online chef demos

College dining teams share some ideas for successful cooking demonstrations in the age of COVID-19.

The University of Michigan’s Maize and Blue Cupboard has managed to keep students with food insecurity safely fed amid COVID-19.

The food pantry at University of Arkansas for Medical Sciences incorporates engagement and education to create lasting change.

The dining team at the University of Michigan has reached a new milestone in its partnership with its student-run farm.

Innovative menu items and activities spurred participation in a soon-to-be-annual plant-forward challenge.

The contractor says the move will cut food waste while adding more traceability.

The school’s Live Well Station serves up a variety of plant-based fare, including crabless crab cakes and vegan chicken pot pie.

Check out some ways the dining team creates camaraderie and draws in diners.

The space saw sales increase 23% year over year.

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