University of Houston and Chartwells Higher Education have partnered with autonomous checkout technology firm Standard to transform the on-campus c-store into the nation’s first retrofitted, completely touchless, cashier-less retail outlet.
Chef Fresh brand gives consumers healthy, fresh grab-and-go choices while some Metz accounts see their salad bars temporarily transformed into fall-themed pop-up pantries.
Paul Kowalczyk, managing director for Elior North America unit Aladdin, discusses the company’s approach to operating dining services at its 200 campus client locations as they prepared for opening in the midst of coronavirus-forced restrictions...
James Dulin, general manager of dining services for management company Metz Culinary Management at Maryville College, talks about how the program planned for the fall term and how students and the campus community have responded in the early going.
University of Florida food service partners with local Cuban restaurant for authentic sandwich concept, Smile Behind the Mask customer service campaign helps Halal Shack connect with customers on college campus and more college and university...
Robots go off campus: Expanding on a new robot delivery project with Starship Technologies, BGSU Dining by Chartwells has found a way to support the community during coronavirus and Ohio’s stay-at-home order.
Outdoor dining has been a go-to for dining operations of all kinds. But what about when the snow flies? A few colleges and other onsite players are trying out flexible, rechargeable, customizable electric carts and kiosks. We talk to Dan Gallery V...
Due to coronavirus, instead of allowing students into its dining hall servery, Maryville University and management company Fresh Ideas Foodservice have converted the space into a six-station ghost kitchen from which students mobile order food for...
