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Inside a new plant-based cafe on UConn’s campus

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FSDs shared how they’re solving these challenges during a recent webinar hosted by the Association for Healthcare Foodservice.

Check out these fun ways to engage diners in the coming weeks.

The chefs were challenged to create an innovative, tasty and visually appealing three-course meal from wasted food.

For three years, the dining team worked with campus officials to give food options at the Indiana Memorial Union a facelift.