More commuter schools and community colleges are finding the value in food carts and trucks to satisfy nontraditional students’ dining needs. Here’s a primer on what you need to know when considering such an alternative....More
The Society for Hospitality and Foodservice Management’s Critical Issues Conference last month brought together some of the leaders of the largest contract management companies and top foodservice directors and liaisons from the corporate world, but the focus wasn’t on foodservice. Not directly, at least....More
The renovated 14,000-sq.ft. McMahon Dining Center at the University of Connecticut features a 5,000-sq.ft. addition with a glass curtain wall overlooking campus foliage.
(Photography provided by University of Connecticut Dining Services. Used with permission.)
The Atrium at Eikohoff won Food Management's Best Concepts Award for Best Renovation in 2011. Its spectacular, colorful design and variety of serving stations represent a highly effective update to a 1992 dining hall.
Andreas Ortner, executive chef at the University of Mary Washington in Fredericksburg, Va., is from the southern part of the Stryia region in Austria. This is his recipe for breinwurst, not to be confused with bratwurst....More
Hatcher Pass is an especially picturesque part of Alaska. This salad, created by Chef Amy Foote of NMS, pays tribute to that vista with smoked wild Alaska salmon, fresh wild berries, pecans and a tangy vinaigrette....More