Thrilling treats and traditional London pub food absolutely slays in event by Aramark food service team at Boston University to promote BU on Broadway theater group’s production of “Sweeney Todd: The Demon Barber of Fleet Street.”
Here are five ways food service organizations can balance their bottom line by replacing plastic and foam takeout supplies with compostable, non-toxic, eco-friendly equivalents.
The good old sandwich is still the foodservice professional’s BFF. As an indispensable menu item, it’s customizable, portable and can tell a cool story, too. See our picks for the best sandos in the business, straight from the creative minds of...
The pandemic along with shifting student dining habits, the growth of technology solutions and recent staffing and supply chain issues are combining to bring changes to college dining halls.
