Beehives on campus provide research opportunity and recently contributed to lunchtime campus dining feast featuring honey-glazed salmon, baklava, honey-based drinks and more.
Through partnerships with local agencies, the Sodexo dining team has been able to create the setup for success for people with disabilities to develop marketable job skills, self-esteem.
Awesome onsite food service LTOs must break monotony, boost sales, be replicable across accounts and have that intangible “gotta have it now” quality. ADC’s VP of Culinary Concepts Walter Dunphy puts a ramen bar into action with those elements in...
Tasting Tables offer students at Lebanon Valley College samples of globally inspired dishes developed by Metz Culinary Management in partnership with The Culinary Institute of America. Plus, get recipes.
Student-led healthy-eating oasis on campus has a menu designed by dietetic interns earning course credit while crafting meal options with 800 calories or less in real-world setting.
Jack Mazzacavallo, campus sous chef, Central Washington University, talks about moving from commercial dining to college dining, Thai barbecue, menu development and whether or not it’s necessary to go to culinary school.
Items like orange peels, broccoli ends and coffee grounds got a new life as Marist’s Sodexo dining team collaborated with an eco-conscious student for a meal with cool, ‘who knew’ surprises.
With unemployment at near-historic lows, finding and retaining staff is getting harder—and more expensive! Here’s how onsite dining operators are meeting this challenge.
