Now’s the time to catch a wellness wave. If you’re in a seafood menu rut, look no further for inspiration on getting guests to crave what’s good for them, from teriyaki salmon bowls to Cali-style cod burgers, succulent halibut steaks and more.
Chef David Schneider, Sodexo GM of University Dining at UMW, conjured up the idea the school’s first ghost kitchen, 1301 Hen House, in response to the changes and challenges brought on by the pandemic
Auburn’s new The Edge at Central Dining offers homegrown food from the College of Agriculture amid nine high-impact serving stations.
With schools and colleges beginning their fall terms, early indications of troubles with labor and product availability are cropping up.
Southwestern Dining Services by Sodexo overhauled the dining hall’s brand to match the university’s current branding standards, refreshing outdated materials, tweaking layouts, repainting and adding new signage.
In this month’s recap of the Top 5 most popular C&U Food Management articles, Chartwells launches BBQ concept featuring food truck and smoker ranked as the week’s top story. University of Pittsburgh’s Pitt Eats and Chartwells Higher...
Students call him The Fancy Chef. UNC Carolina Dining Services’ Executive Chef Michael Gueiss fancies up Southern favorites keeping the campus well-fed and happy.
This and the debut of automated food lockers at University of Houston are some of the tech-related developments you may have missed recently.
