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 Replacing an outdated dining hall, this new all-you-care-to-eat dining center includes seven restaurant-style concepts and a kitchen with two cold rooms.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.

The last year and a half put the spotlight on food safety and sanitation like never before. Even though it was quickly discovered surfaces were not a COVID-19 spreader, the pandemic made everyone hyperaware of cleanliness. Yet cleaning and sanitation represent but one part of any comprehensive food safety program.

The National Association of College & University Food Services (NACUFS) awarded Hope College’s dining program with a gold medal for the Loyal E. Horton Dining Award for Residential Dining Concepts (Medium Institution). The award, says Dan Zehr, director of residential and retail dining, was based on the college’s allergen-friendly station and program called The Zone.

The National Association of College & University Food Services named Kristina Partridge, director of university dining services for the University of Alabama, as the organization’s 64th president. NACUFS members also elected eight new members to its board of trustees. Patridge has been a member of NACUFS for more than 20 years and served on the

Now that research has shown little-to-no risk of transmitting the virus through hard surfaces, we have seen reusable containers come back to campus.

With the fall semester in sight, college and university foodservice operators find themselves evaluating what worked and what didn’t during the previous academic year as they prepare for the new school year. While they hope for more normal foodservice programs, many changes from the past year may remain.

Eight microrestaurants greet customers at Ball State University’s North Dining complex. Open to students, faculty, staff and visitors, this marketplace-style dining venue primarily serves 2,000 residents living in four large residence halls near the dining facility.

The National Association of College & University Food Services (NACUFS) presented its 2020 Loyal E. Horton Dining Awards to member institutions across six different categories.

Lewis Beville, Amundsen Commercial Kitchens

Office buildings, schools and events venues that aren’t already open will likely resume operations in the coming weeks and months. These restarts will include commercial kitchens for cafeterias and food vendors.

The all-you-care-to-eat central dining facility at the University of California, Merced, serves as a critical link between old and new campus buildings. The functional, productivity-driven space almost resembles a kitchen turned inside out, maximizing student connections with the food experience.

The food station has become a standard design component of many foodservice operations over the past few years.