Benita Gingerella

Senior Editor

Articles by
Benita Gingerella

Page 97

See how UConn took a dining hall to the next level

The university’s revamped Putnam Dining Hall shows a departure from its original cafeteria style, featuring a private dining area, two live herb walls and food stations spanning a number of dietary needs.Schedule


Taking creative squash dishes front and center

 Squash’s versatility makes it suitable as a side or star of vegetarian and vegan dishes. Here’s how four operations are implementing this fall favorite.

Foundry & Lux offers offers employees in a new biotech campus several eateries along with amenities such as bocce and bowling.  

Corporate eateries across the country have come up with creative ways to keep customers engaged while on the job. From themed menus to unique site design, here are four ideas to consider implementing in your operation.

Take a look at these unique app components being offered by C&U foodservice teams.  

Here’s a look at some of the top C&U dining programs throughout the country, as ranked by Niche.

Take a look at some operations that are pioneering the next wave of Greek-inspired fare. 

Looking to revamp? Consider some of these ideas from operations around the country. 

Three operators shared with FoodService Director magazine the books that helped them refocus on the emotional connection to their roles.

Diverse ethnic cuisine, three-course meals and a sushi robot are just some of the amenities offered at the university’s new eatery. 

Take your program to the next level with these ideas. 

Stop congestion and keep the lines moving with these tested ideas. 

  • Page 97