Charles DeLeva, executive chef at St. Luke’s University Health Anderson Campus, talks about how produce from an organic farm located on hospital property benefits his dining program and his customers.
Paul Kowalczyk, managing director for Elior North America unit Aladdin, discusses the company’s approach to operating dining services at its 200 campus client locations as they prepared for opening in the midst of coronavirus-forced restrictions...
James Dulin, general manager of dining services for management company Metz Culinary Management at Maryville College, talks about how the program planned for the fall term and how students and the campus community have responded in the early going.
Robots go off campus: Expanding on a new robot delivery project with Starship Technologies, BGSU Dining by Chartwells has found a way to support the community during coronavirus and Ohio’s stay-at-home order.
Outdoor dining has been a go-to for dining operations of all kinds. But what about when the snow flies? A few colleges and other onsite players are trying out flexible, rechargeable, customizable electric carts and kiosks. We talk to Dan Gallery V...
The USDA recently extended meal waivers, allowing schools to continue to provide meals to students who may not choose to attend school when it resumes in-person learning. Emily Hanlin, executive director of food & nutrition services for Cobb...
Using a cooler cart, a grill and a lot of imagination, the food service crew at ProMedica made a splash during summer on the hospital’s patio and are riding into fall with creative, fun pop-ups that allow for safe distancing and fresh air.
With businesses forced to adjust to COVID-forced restriction, the company’s delivered meal service accommodates employees working either at the office or at home.
