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Operations

Liberty University throws party to honor a beloved dining hall closing after 31 years

 By Patricia Cobe on May 17, 2023

“The Rot” will transition into a new building across campus next semester, but the old space holds many memories for students, alumni and foodservice staff.

Menu

Award-winning chef Suzanne Goin updates the menu at Hollywood Bowl

 By Patricia Cobe on May 05, 2023

The 2023 Hollywood Bowl Food + Wine portfolio includes close to 20 new menu items and a couple of new concepts to tempt Los Angeles Philharmonic fans.

Menu

Offer a variety of desserts without maxing labor with ready-to-bake batters

Sponsored content from our partner Krusteaz Professional on May 05, 2023

Ready to bake batters are convenient, have an extended shelf life and require no additional labor.

Menu

Chefs from 4 Louisiana colleges collaborate on cookbook to showcase regional cuisine

By Patricia Cobe on Apr. 27, 2023

“Taste of Louisiana” highlights the talents of the campus chefs and exposes students to the uniqueness of Cajun and Creole food.

Sustainability

Earth Day-inspired menu highlights a sustainable grain for school lunch

By Patricia Cobe on Apr. 25, 2023

Pomptonian Food Service partnered with N.J. school districts to educate students about sorghum and sample a recipe.

Menu

How 3 chain restaurant execs put menu innovation front and center

By Patricia Cobe on Apr. 20, 2023

Donna Josephson of Shipley Do-Nuts, Frank Paci of Newk’s and Andre Vener of Dog Haus share their strategies for success.

Operations

New Orleans colleges partner up to feed students during power outage

By Patricia Cobe on Apr. 12, 2023

Loyola University welcomed Dillard students and employees to its dining halls when their campus went dark for several days.

Menu

Consumer snacking trends: What micro markets need to know

Sponsored content from our partner Campbell's Foodservice on Apr. 07, 2023

As consumers’ snacking habits have shifted, it’s crucial to know what to keep in stock to ensure every shopper can find a snack they want at micromarkets.

Menu

Updating menu favorites to meet plant-based diners’ demands

Sponsored content from our partner Proterra on Apr. 07, 2023

As more diners seek meatless meals, operators can find an easy solution by swapping plant-based protein crumbles in familiar favorite foods.

Operations

New dining concepts launching at Cooperstown All Star Village this summer

By Patricia Cobe on Apr. 04, 2023

Sodexo Live! overhauls the food experience at the youth baseball resort.

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