Restaurant Associates had been operating the café inside the AIG building in downtown New York City for six years when it noticed participation had begun declining in the face of the eatery’s aging and the growth of alternative dining...
A replica of an old-fashioned steam engine highlights 26 types of produce and serves composed salads made with combinations of them.
North Carolina school district food managers partner with local chefs to create new recipes—and community connections.
Being affiliated with one of the country’s most famous agriculture schools wasn’t enough to ensure that hospital dining at UC Davis Medical Center in Sacramento was as plant-forward and local as Executive Chef Santana Diaz is currently pushing for.
The NewYork-Presbyterian David H. Koch Center stresses hospitality and the patient experience, and the onsite café and patient lounge are critical components of that approach.
Fried chicken sandwiches beat burgers at the University of Hartford as The Coop concept boosts sales more than 60 percent.
The fun, trend-forward new truck includes plans to keep rolling into the school year when summer ends.
One small-town corporate restaurant aims to boost employee productivity with healthy food—and offer more nutritious options to the community.
Rendezvous Dining Pavilion will become the newest dining venue on the Montana State University campus in Bozeman this fall. Here’s a sneak peek at some of its stations and concepts set to debut in the all-you-care-to-eat facility.
See what's trending in K-12 schools.