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.
While there is no right or wrong answer when it comes to determining the best option, here are some factors that go into the decision.
University of Norte Dame Dining continues to feed students amongst reopenings and closures.
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.
