Colleges & Universities

Food Management Top 50 firm Epicurean Group operates in multiple onsite markets all across the country, which means it has had to adapt to different operating environments, client and customer expectations and regulatory restrictions.

Sung Kim talks about menu development, inspiration, the immigrant experience and the importance of staying humble.

Whether he’s crafting a four-course Parisian feast for an online student meeting, stacking pancakes for a Paul Bunyan breakfast-for-dinner or setting up a succulent tacos al pastor station, Ben Leffler is doing his best to make food a great...

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.

Rightsizing foodservice facilities can help lay the groundwork for an operation to minimize the challenges posed by the coronavirus pandemic. Here are ways to assess your opportunities.