Sullivan University in Louisville, Ky., includes a prestigious culinary school, which means lots of on-campus talent for the dining program to tap, as well as a very knowledgeable customer base to please—a challenge it has met with flying colors.
At the intersection of feeding students who keep kosher and those who must avoid allergens, the Pure concept refines its menu.
The chicken and rice concept pioneered by entrepreneurial alum.
The small Maine school won gold by emphasizing local procurement and environmentally sound waste management.
Sparty’s Market offers fresh products in an upscale atmosphere to students, staff and campus visitors.
Students living in Florida State’s newly opened Azalea Hall have access to four micro-restaurants and a c-store on the ground level.
USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new...