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.
Getting more great plant-based menu items to hospital employees, patients and guests means buy-in from all levels of leadership and backup support from a new coalition for healthier healthcare dining comprised of the Humane Society of the United...
Simply Boxed grab-and-go meal combos from Whitsons Culinary Group are fully reimbursable school breakfasts and lunches packaged in 100% plant-based, compostable containers and designed to speed up lines in elementary, middle and high school...
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...
A tour of the Farehouse Market in the Sterling Bay in Chicago, how to develop a ramen bowl LTO with American Dining Creations chef Walther Dunphy and more trending this quarter
