Due to coronavirus, instead of allowing students into its dining hall servery, Maryville University and management company Fresh Ideas Foodservice have converted the space into a six-station ghost kitchen from which students mobile order food for...
A conversation about hospital food during the coronavirus pandemic, new plans and a healthcare system that’s known for leading the pack with Mike Teasley, executive chef and associate director of culinary at UNC Health in Chapel Hill, N.C.
Two operating hot food stations, a patio bar serving craft beers infused with campus-grown citrus and family-size barbecue meal deals are among the current offerings of UC-Riverside’s historic venue.
As the NHL season shut down and eventually restarted under restricted conditions, the Parkhurst Dining team continued to provide meals to the Pittsburgh Penguins. Here’s how they did it.
Feedback from locals suggests an opportunity to better serve Muslim patients at Minnesota’s St. Cloud Hospital.
College dining survival amidst the pandemic might be summed up in three little words: grab and go. Find out what that means at Virginia Tech, where a grab-and-go marketplace is handling the new demands of campus dining.
Dr. Murphy’s Food Hall in the refurbished, 106-year-old Cook County Hospital building features a dozen distinctive stations serving a diverse array of cuisines to staff and visitors in the surrounding healthcare institutions, biotechnology hubs...
A conversation with robot project lead John Matis about the new Fresh Food Robots program gives us a look into robotics, food service and the future.