Kyle Rosch, hot off his third win at the prestigious Pizza Pizzazz competition, shares knowledge on winning dough, sauce, cheese, innovative ways to bring herbal flavor and ‘roni cups.’
Ohio University’s production operation serves several outside clients to generate revenues of $214,000 in the latest fiscal year.
UNT’s Avesta concept in the Union features a varied international menu with hearty entrees, sides to die for and a killer salad bar.
In Food Management’s inaugural podcast, Lait shares some breaking news about his role with NC State dining, reflects on winning the Silver Plate and how NC State’s ice cream “saved my mother’s life.”
Foodservice exec Daryl Ansel honored for reshaping campus foodservice options
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To help combat food insecurity, the ONE Community Café at the University of Kentucky offers a combo of a protein, starch...
The sweet side of agricultural education is served in a cone on campus, thanks to NC State’s working dairy farm and a new museum devoted to modern dairy farming.
Steeped brews up an alternative campus refreshment option to the traditional coffeehouse.
A robot fleet of more than 30 sidewalk-navigating robots are delivering food on demand to students and faculty at Northern Arizona University.