Meet the country's largest foodservice management firms operating food-related services for schools, colleges, healthcare, business and industry, and more.
A renovation with Sodexo concepts like UCOOK, Global Kitchen and Rustic Roots means each student can take an active part in creating their own perfect diet for the day, whether that’s flexitarian, gluten-free or officially in the mood for Korean...
A customizable mac ‘n cheese concept, Chef Jet Tila’s modern take on Thai food, an authentically flavorful Indian concept bring major flavor to a brand-new fall on campus.
In the foodservice industry, different markets can come up with innovations, ideas and initiatives that might apply more broadly. Here are some from the commercial and retail food worlds onsite operators might want to keep an eye on….
CrossRoads serves a menu of plant-forward options, many also gluten-free, that include ready-to-go salads and sandwiches made fresh every day on campus, desserts from the UConn Bakery and build-your-own yogurt bowls.
In this month’s recap of the Top 5 most popular college and university Food Management articles, staffing shortages plague university dining programs as fall terms beginranked as the week’s top story. For instance, the University of...
Special event at Marist College featured dishes made with select fresh produce from the Marist Garden, while extra portions were set aside to donate to a local nonprofit.
A more flexible meal swipe program, new concepts and expanded use of automation are some changes University of Pennsylvania students will see from campus dining this fall.
