Imitating restaurant trends has long been a way to increase participation in K-12 meal programs.
While foodservice operations across the country have expanded their vegan and vegetarian menus in.
Plant-based dining is continuing to gain momentum, and consumers in the college and university.
Charged with satisfying the shifting tastes of diners, foodservice directors have begun to add more.
Operators can help root for the home team and capitalize on interest in big games by working.
Students are more adventurous eaters than ever, but that doesn’t mean that the kids don’t.
Cities coast to coast are banning, taxing or boycotting traditional single-use plastic straws in an.