Get the latest on the biggest trends in on-site foodservice, a deep dive into school foodservice plus top innovations in other non-commercial segments.
With only 300 students remaining on campus, Mount Holyoke College Dining Services still takes care of its employees while serving a diverse menu to fit different dietary needs.
With meal counts—and therefore revenues—down substantially since the coronavirus crisis forced the closing of most schools, their nutrition departments are facing difficult financial and operational decisions complicated by uncertainty over...
Jay Vetter, executive chef with Harvest Table Culinary Group at Elon University in North Carolina, talks with us about being ready for whatever college education will look like next fall while providing comforting, fun meals in the here and now.
In an effort to assist with recovery and to celebrate being discharged, the hospital’s food service team is creating a box of food and meals to send home with patients.
Dining services in the acute-care Menorah Medical Center in Overland Park, Kansas, has kept its staff busy operating a mini grocery market for staff, making grab-and-go sandwiches for sale in the café and even assisting nurses with basic tasks.
As some states being to loosen coronavirus-induced restrictions and businesses, institutions and public venues begin considering reopening, their in-house dining operations will face a series of challenges, none with easy answers. Here are 10 that...
A survey by digital engagement solutions vendor Nutrislice of more than 800 college students on what they will expect from their on-campus dining services finds strong support for contactless ordering/payment/ options.
Through special event menus and leaving dining hall seating open if scattered, the campus meal service at the University of North Texas tries to make sure customers still have a positive meal experience.
