Meet the country's largest foodservice management firms operating food-related services for schools, colleges, healthcare, business and industry, and more.
An already forward-thinking campus dining program took steps over the past year-plus to keep customers fed and satisfied while maintaining operational integrity and efficiency.
From a Thai Buddha bowl to a low-waste bowl, a za’atar chicken bowl, a drunken shrimp bowl and many more, you’ll want to get bowled over by these one-bowl wonders.
One-bowl meals are crossing the border from trendy to timeless. Check out the building blocks from chefs who have put together some un-bowl-ievable bowl concepts with super-fresh flavor profiles that span the globe.
In this month’s recap of the Top 5 most popular C&U Food Management articles, Mizzou chef’s new recipes have gone to the dogs ranked as the week’s top story. You’ve heard of Bobby Flay making treats for his cats, right? Meet Eric...
A mid-semester experiment saw a 1,000% increase in mobile orders once the pod pickup option was introduced at Westminster College; later, the units helped bridge renovation-related obstacles at a dining venue at Maryville University.
As universities ready for a return of students to campuses, the dining programs deal with the changes brought on by the past year’s pandemic experience that will continue to influence student meal service preferences.
