High-tech solutions continue to surge as operators embrace digital ordering systems and no-seating formats. At the same time, traditional self-service food models — buffets — have reset, and legacy buffet operators are doubling down on that low-tech format. 

The Tony & Libba Rane Culinary Science Center (RCSC) brings all components of hospitality management education together under one roof at Auburn University in Auburn, Ala.

The National Association of College & University Food Services honored the contributions of five individuals with its annual awards and recognized the culinary excellence of six chefs via its annual competition. The organization also recognized six-member institutions with its Loyal E. Horton Dining Awards and Sustainability Award.

Colleges continue to fine-tune dining halls and menus to cater to all their customers — including those who may have felt left out.

What do you do if you’re a prestigious state university specializing in engineering, technology, agriculture and food science — but your culinary instructors struggle with a training kitchen that the facilities director likens to “a home economics classroom from the 1950s”?

Schools reassess menus and equipment packages, plus take a closer look at from-scratch cooking.

With a growing number of student admissions and a subsequent increase in on-campus housing needs, the University of California San Diego created a new community to meet demand.

This transformational project was a response to “inspire engagement we can only begin to imagine.”

Morrison Dining is a stunning centerpiece to a massive university initiative to enhance the residential experience at Cornell University for first- and second-year students.

Recently, the citizens of Austin, Texas — the Live Music Capital of the World — saw the need for a world-class arena with the capacity to host musical artists, sporting events and more.

The first new dining hall on campus in 49 years, Yahentamitsi Dining Hall at the University of Maryland completed an 11-year new-build project when it opened in 2022. The nearly 68,000-square-foot all-you-care-to-eat facility can serve up to 15,000 guests daily.

Augustana University’s community kitchen space mixes residential and commercial equipment for student use.

Industry trends and issues as seen through the eyes of those who specify kitchen equipment

The National Association of College & University Food Services recognized the accomplishments of four member institutions with the Grand Prizes from its 2022 Loyal E. Horton Dining Awards. NACUFS also presented another member with its Grand Prize Sustainability Award.

The National Association of College & University Food Services announced introduced as its 65th president Kerry Paterson, CEC.

The National Association of College & University Food Services recognized a quartet of foodservice professionals for their contributions to the organization and the industry.

For college dining services, it’s a brave new post-pandemic world

Flexibility to change and improve with the times became one of the primary goals of Duke University’s market street food concept in the Richard H. Brodhead Center for Campus Life when it opened in August 2016. Six years later, a refresh of 4 of the Brodhead Center’s 14 restaurant concepts and a replacement of a chain restaurant stay true to the original project team’s vision.

Cornell University’s North Campus Residential Expansion project features a 776,000-square-foot student life residential complex for first-year students and sophomores.

The National Association of College & University Food Services named the gold, silver and bronze winners of its 2022 Loyal E. Horton Dining, Nutrition, and Sustainability Awards.

Focusing on the food experience, the University of North Texas introduced Eagle Landing, its first free-standing dining hall. Replacing an outdated dining hall, this new all-you-care-to-eat dining center includes seven restaurant-style concepts and a kitchen with two cold rooms.

“Transformational” is how Yale University leaders describe the extensively renovated Yale Schwarzman Center. As the university’s first center for student life and the arts at the historic heart of campus, the renovated facility provides a shared space that fosters collaboration, wellness and connection among students.

The University of Illinois at Urbana-Champaign fully opened Illinois Street Residence (ISR) Dining Center in the fall of 2021 after COVID-19 forced a limited opening the prior year.

Coffee and its offshoot drinks are a cultural staple. Americans drink 400 million cups of coffee per day, making the U.S. a leader in consumption of this beverage. New York-based IBISWorld reports there are 63,630 coffee and snack shops in the U.S. as of 2021, an increase of 2.6% from 2020.

The National Association of College & University Food Services (NACUFS) announced the grand prize winners of its 2020 Loyal E. Horton Dining Awards and Sustainability Awards.

The National Association of College & University Food Services recognized the careers and contributions of several individuals during a virtual award ceremony Nov. 18.

Ever heard of the term “flex kitchen?” That was new to me when Bella Karakis, CEO, founder e.terra, first introduced the concept.

As consumers continue to embrace the concept of eating local and supporting area businesses these trends continue to make their way to college foodservice operations across the country.

Restaurants and foodservice accounts continue to sit up and take notice what customers want from their food packaging. Over the past 18 months, with more takeout and to-go orders than ever, materials that keep food hot (or cold) and retain its quality and integrity have been increasingly in demand.

Eagle Landing is the first free-standing dining hall at the University of North Texas (UNT). With seating for 700 guests, it boasts 16% more seating capacity than the next largest dining hall. “We now have a $25-million building on campus based on food and the food experience,” says Peter Balabuch, executive director of Dining Services.