Operators share tips on controlling cost, hiring and retention, and tools for success. This section also contains Food Management’s yearly Power Players project, which highlights the heavy hitters in onsite foodservice.
Student meal services for the Aspen School District in Colorado is managed by a former fine-dining chef who insists on fresh ingredients, sourced locally where possible, and fresh prep down to even the ketchup and the pizza dough.
The food served on campus at Hendrix College in Arkansas has earned high marks both from students and from professional peers at NACUFS, which most recently awarded the school three Gold Awards in the most recent Loyal Horton Awards competition.
The soups made in the kitchens of the Harvard Public Schools in Massachusetts and sold to the public generate some $50,000 annually for the meal program, an indication of the high culinary quality the program maintains.
A regular on many best college food lists, Pitzer College in California generates customer loyalty from its commitment to customized food choices, its sustainable operation and its accommodation of individual diet needs.
From the elimination of fried foods, bottled water and sweetened beverages to sourcing from local growers and its own community garden, Hudson Hospital & Clinic in Wisconsin is living up to the promise it made when it signed the Healthy Food in...
Bates College in Maine has one of the longest running farm-to-college programs, was the first college to join the Green Restaurant Association and is one of a select few to earn a three-star GRA rating.
A wide array of options, extensive customization opportunities, attractive pricing and ingredient quality make the salad bar in the retail café at St. John’s Medical Center in Wyoming the go-to choice for 85 percent of diners.