From an experimental concept with only a few locations, ghost kitchens are expanding and serving as a lifeline for operators that continue to face varied traffic, increased costs and labor shortages.
This and a student-created off-campus meal plan app debuting at University of Oregon are some of the tech-related developments you may have missed recently.
Washington, DC’s Health Director reviewed thousands of food establishments to find excellence in keeping everyone safe, especially throughout the pandemic.
The new, state-of-the-art 53,000-sq.ft. dining facility at the Travelers headquarters in Connecticut offers 10 dining options in an interactive, sensory food hall environment.
Carmichael Dining Center at Tufts University is now Fresh at Carmichael and offers allergen-friendly cuisine through its new peanut-, tree nut- and gluten-free menu.
