In this month’s recap of the Top 5 most popular C&U Food Management articles, a renovated dining hall opens at Grambling State University ranked as the week’s top story. McCall Dining Hall at Grambling State University, a historically...
Practical tips for food service managers and directors to engage and support your associate team during this vulnerable period of time.
McCall Dining Hall has been overhauled into a spectacular facility boasting stations such as a live action grill and a brick pizza oven, plus performance space and other entertainment options like a game room.
Cameron Schauf, director of campus dining services & auxiliary operations at the University of Rochester, reviews how the dining program fared over the fall and what it plans for the spring.
Now entering the next phase, charitable Curbside for a Cause program feeds a family for each family meal purchased.
At the University of Nebraska-Lincoln, coronavirus restrictions are changing the way staffers and students see DIY dining.
As part of the Harvest Table Culinary Group’s team at Georgetown University, Richard Hetzler is working on several fascinating food projects, such as making a difference in the region’s aquaculture by serving invasive fish.
Noodling around with Asian flavors and different types of noodles is a great way to a one-dish meal with protein and veggies in endless combos.
Using mushroom or cauliflower, vegan “chicken” or vegan cheese, these sandwiches take plant-based ingredients to the next level.
Dining directors from healthcare to senior dining to colleges discuss what they’re looking forward to this year.
