The keynote webinar session in Food Management’s Back to School series explored the prospects for K-12 and college foodservice programs using survey data from Datassential and FM research.
While dining halls will have a dine-in option with limited seating, the (mobile) order of the day will be meal requests through Grubhub picked up and taken away.
Preorder and takeout from dining halls, expanded retail, more grab and go and more seating outside dining areas are among the changes planned for campus dining in the University of Rochester’s fall term.
Food Management to kick off Back To School leadership series with keynote showcasing data on how college dining services and K-12 food service programs are coping with coronavirus adjustments.
It’s yet unknown how many Duke University students will return to the Durham, N.C., campus for classes, but Duke Dining is preparing for social distancing, mobile ordering and more as Alaska-born Chef Rob Kinneen pivots into a new world.
Sodexo’s Marist College Executive Chef Jonathan Bohn talks about hiking the Appalachian Trail and the decision to move forward enthusiastically rather than dwell on the semester than might have been.
How to set up a delivery program on a college campus, Fresh Ideas Food Service Management expands tech solutions to deal with coronavirus crisis and more trending stories.
