This and Chartwells at New York University partnering with GrubHub to get subsidized meals to quarantined students are some of the stories you may have missed recently regarding the COVID-19 crisis.
Who you gonna call? Ghost kitchens prove to be a good answer to a few perplexing problems college dining is facing right now: how to compete with the hyper-convenient, virtual world of food that’s serving students when, where and how they want it.
Innovative dining program also adds limited delivery at a second location, plans remote order/delivery at a third in the near future and launches a packaged meal initiative that repurposes leftovers into affordable grab-and-go selections.
This and Vanderbilt giving meal plan holders a $20 daily stipend to use with off-campus providers during the recent winter storm interruption are among the things you missed for the week of February 15.
This and North Carolina State University Dining reopening a dining hall slated to be closed are some of the stories you may have missed recently regarding the COVID-19 crisis.
John Sugimura is a veteran, accomplished chef who is taking to the road to visit Taher Inc. K-12 clients where students get to enjoy authentic Japanese dishes he prepares and discusses.
This and the University of Iowa allowing dine-in for the first time in nearly a year are some of the stories you may have missed recently regarding the COVID-19 crisis.
Levy’s Motorsports unit, which operates concessions and suite catering at racetracks around the country, has designed and deployed modified ways to serve customers in the coronavirus environment and afterwards.
