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.
Morrison designed Bonda Fide, its flexible cuisine concept based on bone broths, especially for healthcare environments where the nutrient-rich, easily digestible, tasty broths have particular application and appeal.
Best Concepts winner Calypso offers authentic Caribbean dishes from five countries: Cuba, the Dominican Republic, Haiti, Jamaica and Puerto Rico in the University at Albany’s Campus Center food court. For a full description of the concept, go here...
Best Concepts winner The Elim Park senior community expanded and comprehensively overhauled its communal and dining spaces to create a “downtown” feel, complete with convenient and diverse dining choices. For a full description of the concept, go...
This small-space/high-volume concept generates up to 600 transactions a day out of a 160-square-foot space with a menu focused on totally authentic, “home-cooked” dishes from five cuisine traditions from around the Caribbean.
A major overhaul expanded and modernized the dining and commons areas of this senior living community to expand choice and convenience while offering easily accessible socializing spaces.
