Are more cohesive, chef-guided meals and composed plates (as opposed to hodge-podge, small-plate, sampling setups, aka all-you-care-to-crowd-onto-your-plate or tray) the next phase in the evolution of the dining hall? Plus, Yale Dining’s new...
The concepts range from a vegan, grain and allergen-free stations to one that takes diners around the world in 21 days and one boasting the reportedly largest salad bar in town.
The food served on campus at Hendrix College in Arkansas has earned high marks both from students and from professional peers at NACUFS, which most recently awarded the school three Gold Awards in the most recent Loyal Horton Awards competition.
A regular on many best college food lists, Pitzer College in California generates customer loyalty from its commitment to customized food choices, its sustainable operation and its accommodation of individual diet needs.
Bates College in Maine has one of the longest running farm-to-college programs, was the first college to join the Green Restaurant Association and is one of a select few to earn a three-star GRA rating.
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.