BGSU sous chef Austin Rozelle with Chartwells Higher Education is rolling with the changes and adjustments brought on by COVID this school year, from creating cooking videos on social media to harvesting the fall season’s bounty for menu items and...
University of Houston and Chartwells Higher Education have partnered with autonomous checkout technology firm Standard to transform the on-campus c-store into the nation’s first retrofitted, completely touchless, cashier-less retail outlet.
American Dining Creations, which operates cafes in businesses and other onsite venues, had to find a way to adapt its food stations—especially its flagship Greens & Grains salad bar concept—to meet the challenges posed by the COVID-forced...
With the threat of the coronavirus crisis looming, Spectrum Health made plans for setting up surge capacity in alternate sites like Grand Valley State University. Kevin Vos, senior director of hospitality support services for the system, talks...
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.
