A glass-walled dining hall that converts to a concert venue; a restaurant designed to serve and train special needs students; lush organic gardens; cafés touting pour-over coffees; paleo-diet-friendly brownies and cardamom-infused blueberry tarts; celebrity chef demos; industry-leading sustainability programs; food trucks; bulk organic and local food sales; smartphone apps and social media — all of this and more is found today in the world of college and university dining.
New Unit Helps Special Students, Food Truck Boosts Sales
Despite growing participation rates and increased governmental demands, school foodservice providers continue to leverage a battery of heavy-duty foodservice equipment to provide students with healthy meal options.
Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun
A Fresh Arrangement of the Living-Learning-Dining Theme
For this special Green Tip article, FE&S caught up with five champions of sustainability to hear their thoughts on the state and future of green in the foodservice industry.
It wasn't long ago that Colorado's Boulder Valley School District's foodservice program centered on highly processed food prepared in finishing kitchens.
About three years ago, however, the district did a complete 180 with its menu and production. Today, its 54 schools feed 30,000 students approximately 12,000 mostly from-scratch meals daily.
Customization, Changing Diets Drive Everything
Experiential Learning is Big on the Menu
Dining at the University of Georgia (UGA) has long received national media attention and awards for its creativity and high customer acceptance. Now the new Bolton Dining Commons takes the University of Georgia’s dining program to new heights.
A Multi-Faceted Approach to Sustainability
New Venues Raise the Bar on Quality, Transparency
New Quad Café Marries Residential, Retail Dining Concepts
With the principles of lean design and construction catching on in foodservice design, designers and kitchen equipment contractors need to work more efficiently with architects and other members of the project team. One approach that is growing in popularity is integrated project delivery.
New Center Will Totally Engage Students, Community
Enough rain fell on Texas last month to cover the entire state — all 269,000 square miles of it — in eight inches of water.