In the foodservice industry, different markets can come up with innovations, ideas and initiatives that might apply more broadly. Here are some from the commercial and retail food worlds onsite operators might want to keep an eye on….
CrossRoads serves a menu of plant-forward options, many also gluten-free, that include ready-to-go salads and sandwiches made fresh every day on campus, desserts from the UConn Bakery and build-your-own yogurt bowls.
In Charlottesville City Schools, kitchens are packing up lunches for the classroom.
This and an automated bar set to debut at an NFL stadium are some of the tech-related developments you may have missed recently.
Online ordering and delivery, already beginning to take hold in airports pre-COVID, has accelerated exponentially during the pandemic and looks here to stay.
Culinary Services Group is trading packaged for homemade and healthy at a youth residential behavioral center.
Special event at Marist College featured dishes made with select fresh produce from the Marist Garden, while extra portions were set aside to donate to a local nonprofit.
This and some student privacy concerns about biometric dining hall check-in at Syracuse are some of the tech-related developments you may have missed recently.
With labor availability down, food outlets on numerous campuses have been forced to curtail operating hours, limit menus and even shut down.
