Operations

Nōwn allows dining venues to recognize customers as they enter the premises, presenting opportunities for suggestive selling and promo offers.

Research shows college students waste 112 pounds each year and that tasting spoons work to reduce waste while entrée plate size, tray availability and staff-portioning seem to have little effect.

Spectrum Health’s Michigan Street Market engages community, serves Butterworth Hospital with a sleek design, fresh produce mini market, local sandwiches and sushi, fresh smoothies, house-smoked meats and more.

Michigan Dining develops carbon scale tool to assess menu items’ greenhouse gas emissions, further understanding of our food and climate change.

Listen to this podcast on Apple Podcast, Spotify or Soundcloud...

Forged Partners initiative gives smaller suppliers exposure to a wider audience.

In Food Management’s podcast we talk with Stony Brook University about what a trend in declining enrollment means for the future of college dining programs.

Robert Wood Johnson staff can enjoy customized frozen yogurt 24/7 thanks to a sophisticated, automated unit.

Thrive is designed not just to meet the needs of students with dietary restrictions but anyone looking for fresh, healthy food.

A Food Management roundtable at the recent NACUFS college dining conference delves into the growing food trends of gluten-free and local purchasing.