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Colleges & Universities

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Texas Christian University's latest dining pop-up aims to push students out of their comfort zone

 By Benita Gingerella on Feb. 26, 2024

When designing the menu for pasta concept Al Moro, Executive Culinary Director Mike Smith didn’t want to mimic the offerings commonly found at Italian casual dining restaurants.

Operations

San Francisco State University hosts cooking class to celebrate Black History Month

 By Benita Gingerella on Feb. 21, 2024

The dining team partnered with Black Residents United in Housing to host the class, which taught participants how to make Jambalaya.

Workforce

What student foodservice employees want from their employers

By Reyna Estrada on Feb. 14, 2024

The National Association of College and University Food Services’ College Dining 2030 and Beyond report took a deep dive into what student employees look for from their employers. Here’s some key takeaways.

Workforce

How labor woes may impact the future of college dining

By Reyna Estrada on Feb. 14, 2024

The National Association of College and Universities Foodservices’ 2030 and Beyond report identified labor as a challenge for the industry moving forward. Here’s a look at what else the report revealed as it pertains to labor.

People

Elior North America appoints Travis Young as senior president of education and operations

By Benita Gingerella on Feb. 14, 2024

Young brings 30 years of industry experience to the role.

Operations

What's in store for college dining in 2024

By Reyna Estrada on Feb. 12, 2024

With the spring semester underway, several college dining operations have exciting changes in store for diners. From menu refreshes to renovations and even robot delivery, here’s a look at what’s new in college dining in 2024.

Sustainability

Foodservice leaders discuss the future of sustainable dining

By Reyna Estrada on Feb. 07, 2024

The National Association of College and University Food Services College Dining 2030 and Beyond report revealed insights pertaining to the storytelling behind sustainability, the difficulties in balancing cost and sustainable products, and how to integrate CSR initiatives into campus culture.

Menu

Metz puts ancient grains on the menu in honor of American Heart Month

By Benita Gingerella on Feb. 07, 2024

The foodservice provider is debuting 24 different recipes using farro, quinoa and more.

Menu

Northwestern State University rolls out customizable dining concept for students

By Benita Gingerella on Feb. 05, 2024

The Inferno offers diners a weekly rotating menu of customizable dishes such as ramen and baked potatoes.

Operations

"Micro farm" to bring fresh greens to Nazareth University

By Benita Gingerella on Feb. 02, 2024

The farm is installed in the dining hall so students can watch their food grow.

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