Sodexo GM Chuck Cundiff and the food service team at Tulane built a partnership with several local restaurants over the summer, a solution that helped the restaurants stay afloat and kept more Tulane Dining employees busy as well. Here’s how the...
23 College/University Foodservice Heroes who stepped up to feed stranded student populations, the future of the college dining hall in the age of coronavirus and more C&U trending stories
Stanford University’s CleanDining protocols not only require extensive cleaning and sanitation for dining staff and facilities, but also for customers.
College dining survival amidst the pandemic might be summed up in three little words: grab and go. Find out what that means at Virginia Tech, where a grab-and-go marketplace is handling the new demands of campus dining.
With a combination of in-person and online courses, campus life will be very different this fall at Oregon State. Executive Chef Jaime Herrera and the food service team are prepping for mobile ordering, a streamlined menu and a different way to...
College chefs from UC Riverside and Ohio State University discussed how to package tricky items and draw students in with mobile app options while social distancing.
For students returning to the Boston College campus, dining will look different. Executive Chef Frank Bailey outlines realistic plans that still leave room for the culinary creativity the program is known for.
A Food Management Back to School session deals with the future of the college dining hall with panelists Jill Horst of the University of California-Santa Barbara and Bryan Varin from the University of Georgia.
Here are some of the submissions from the College/University community that Food Management received in response to its call for nominations of Foodservice Heroes who stepped up during the coronavirus crisis this spring.
