High percentage of people who believe visits to these venues will tempt fate during pandemic, and the ‘damage may already be done’ for business in these segments, says Datassential’s Mark Brandau.
Single-use coffee cups, bags for chips, cups for yogurt, pre-packaged pancake mixes and clamshells for grab and go are all on the chopping block at Bennington College, where the dining department is taking the “Beyond Plastics” perspective seriously.
In-house dining operations in venues like hospitals, schools, colleges, businesses and conference/entertainment facilities are coping with the impact of the novel coronavirus on staff, customers and supply channels.
With plants ‘masquerading’ as meat in traditional Cajun dishes, the dining services team at Hendrix College in Arkansas put on a very festive Fat Tuesday event with nary a gator sausage or crawfish to be found.
Featuring the complex flavors of the cuisines of India, Sri Lanka, Pakistan, Afghanistan, Bhutan, Nepal and Bangladesh, in-depth Taste of South Asia event was a culinary collaboration between UCR’s dining team, the South Asian Federation and the...
Does it Dilla asks (and answers) the question: What isn’t great in a quesadilla? Here’s how Marist College’s Sodexo food service team adds fun to the fight against food waste.
The new Three Chilies food truck deployed by Rutgers University Dining Services offers a global take on the taco with versions from Korea, Vietnam and Latin America as well as vegan and barbecue varieties.
A series of educational and culinary events creates an intentional, thoughtful monthlong experience of learning, diversity and delicious food in which family recipes tell a complex cultural story.
