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...
Boxes and bags loaded up with good nutrition, convenient heat-and-eat items, fresh produce, treats and more: meal kits are a great way to serve your customers in these crazy times.
From a reduction in students on meal plans to operational and menu changes, Food Management research dives into the outlook for college dining programs this fall.
Two operating hot food stations, a patio bar serving craft beers infused with campus-grown citrus and family-size barbecue meal deals are among the current offerings of UC-Riverside’s historic venue.
