Keeping the culinary spark alive: American Dining Creations’ Campus Executive Chef Mike Tubia has stayed connected with the culinary world through social media during the pandemic but is brimming with new ideas for campus dining and anticipation...

The Sanctuary Café at insurance brokerage Brown & Brown’s newly built Daytona Beach campus uses Sodexo’s Modern Recipe concept to provide contemporary food choices with creative spaces in a pandemic-proof environment.

More emphasis on technology, teamwork and pop-ups are some of the likely legacies of the pandemic for onsite foodservice markets, according to foodservice management company Metz.

This and a temporary COVID-related lockdown at the University of Chicago are some of the stories you may have missed recently.

This and a study showing only about a third of K-12 students back in class full-time are some of the stories you may have missed recently.

While the COVID pandemic has disrupted the basics of campus life, the student desire for the college experience has never been higher. Here are some ways to manage the campus hospitality ecosystem to build demand for the on-campus experience and...

CulinArt meal program at the Cambridge School has adapted to COVID-19 restrictions with packaged meals, safe dining spaces and an innovative alternating lunch system that reduces waste and production uncertainty.

This and a study examining food waste on college campuses are some of the stories you may have missed recently.

The child nutrition program at Fredericksburg City Public Schools takes getting food to kids wherever they are seriously with a comprehensive mobile meal system that offers multiple daily choices, including hot lunches and reheatable breakfast items.