Jacob Garcia, Gradys Foodservice
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”?
Pizza ovens come under fire. Another restaurant chain opens a flagship location in Times Square, while two chains look overseas for innovation and inspiration. Plus, even more tech talk.
Pickleball-themed restaurants gain popularity. AI tries its hand at menu making. Caribou Coffee goes big game hunting. Plus, a closer look at retail sales and how foodservice faired in May.