Get the latest on the biggest trends in on-site foodservice, a deep dive into school foodservice plus top innovations in other non-commercial segments.
With the help of local carpentry students, who did much of the work, the school updated its busiest dining room to encourage students to gather, lounge, study and eat.
Rockcastle Regional has increased both its in-patient beds and staff size, and a new building allowed the addition of greatly expanded foodservice space.
The concepts range from a vegan, grain and allergen-free stations to one that takes diners around the world in 21 days and one boasting the reportedly largest salad bar in town.
USC Hospitality is guided by a Food Philosophy of 14 principles geared toward taste, health and social responsibility. While all of University of Southern California’s campus dining incorporates some aspect of the Food Philosophy, a new...
One of the stations is the result of a partnership with “Iron Chef” Cat Cora to bring healthier and more enjoyable dining options to patients and their loved ones.
