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.
Long lines, inefficient layout and equipment, and a dated environment are a thing of the past for students in the cafeteria at Englewood High School in Florida, something that also help make meal service safer and more efficient.
San Rafael High School recently added a 43,000-sq.ft. cafeteria/central kitchen facility that will allow enhanced meal production for district schools while giving the high school’s students a college-style commons area.
The past year forced onsite dining programs into making a number of operational changes that may outlast the pandemic, sometimes because they are improvements over how things were done previously and sometimes because they meet changed long-term...