In this episode of FM On Demand, Food Management catches up with dining services director Steve Mangan to get his thoughts on the future of university dining services after coronavirus.
When s’mores are more than just a fun pop-up: Outdoor event a safe way for NEU students to socialize, something that’s been missing on college campuses since the pandemic hit.
Online classes, mobile food ordering and other coronavirus pandemic-induced practices have altered the college dining landscape, at least temporarily. The challenge for campus dining programs now is to maintain focus on their value-proposition...
The changes wrought or accelerated by the pandemic in how foodservice is offered in businesses and institutions will have ongoing ramifications for its workers, eliminating some jobs, changing others and putting a premium on people skills and...
Magnificent new campus centerpiece includes a number of dining outlets, including the nine-station Rebecca Chopp Grand Central Market and a rooftop social space with happy hours, upscale lunches and spectacular views.
Sodexo Chef Chris Mahler and the dining services team get to know the ‘three sisters’ for wintery feast with corn, squash and beans and other traditions of the native peoples of the American Southwest.
Here are several ways onsite food service chefs are planting menu ideas with potential to grow. Plus, the real nutritional buzz on plant-based eating from a top Sodexo dietitian and a study by UCLA’s dining team and a PhD student on the effects of...
No longer just for dedicated vegans or vegetarians, plant-based eating has gotten a lot more inclusive. Check out these examples of plant-based dishes that boldly take their rightful place on the menu.
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...
