At Maryville College in Tennessee, the Metz culinary team holds onto the spirit of summer just a little bit longer with this easy to assemble (and even easier to eat) flatbread.
In Food Management’s podcast we talk Ohio State University’s Zia Ahmed about how college dining program define health in today’s changing food environment.
The Mt. Lebanon School District turned to University of Pittsburgh Dining Services to add a sports nutrition layer to the district’s athletics program.
During the week before school starts at the University of Mary Washington (UMW) in Fredericksburg, Va., the more than 700 new students are treated to a host of special events, culminating in a huge Ice Cream Social held on the lawn of the...
Stony Brook University’s Jasmine Market has seen Korean grab-and-go offerings skyrocket in popularity, so the dining team decided to expand the reach of the sweet-salty-spicy snacks to other venues on campus.
Diving into delivery data from Datassential’s latest report on the topic, find out why you should (or shouldn’t) consider adding delivery to your game plan.
Michigan football season’s menu features super trendy items like fried chicken sandwiches and cookie dough, new twists on fan favorites, plant-based options galore.
