Operations

CSU’s latest $11.2 million renovation project—The Foundry—is capitalizing on the food hall trend.

University’s busiest residential foodservice outlet now accommodates food allergy diet restrictions, offers more options and has enhanced production efficiency.

Taste of Cuba event at the University of Miami introduces students to the most prominent cuisine of Miami.

Indoor garden produces leafy greens, herbs and veggies used in the kitchen and cafeteria.

Humane Society workshop focused on dishes ranging from breakfast to desserts.

Three separate outlets at Green Bay’s Lambeau Field test three different POS options: bar code scanners, video scanners and manual checkout.

New concepts, optional remote ordering and a more inviting environment are some of the changes to the dining center in the country’s oldest student union.

University of Pittsburgh Dining participates in citywide plastic straw collection project to create public art for a cause.

Robert Morris University’s BBQ chicken sundae pop-up and Duquesne University’s edible cookie dough pop-up drove sales growth and enhanced guests' food experience.