A 16,800-square-foot culinary support production center with state-of-the-art bake shop, cold food production, warehousing, cook-chill/sous vide production and packaging supports catering, residential and retail dining operations.

The University of South Florida (USF) updated the menu and added a custom exterior to the on-campus Chick-fil-A operation located in its Marshall Student Center.

Senior Living Q&A with David E. Henke, Franciscan–University Place executive director; Kevin Finnegan, Unidine general manager of dining services; and Tonya Hendricks, Unidine district manager for Franciscan–University Place, West Lafayette, Ind.

There can be benefits for a senior living community that is affiliated with a major university.

A team of five students enrolled in the Kendall College School of Culinary Arts’ associate and baccalaureate programs beat three other teams to win the 2015 National Baron H. Galand Culinary Knowledge Bowl at the American Culinary Federation’s National Convention.

Ali Group's Geile recognized for his commitment to the college and university foodservice segment.

Camp Howard, CEC, is a Culinary Institute of America graduate and chef-turned-foodservice director at Vanderbilt University in Nashville. He joined the staff 18 years ago in 1997 as executive chef, earning the director role in 2008. Camp has watched the Vanderbilt college foodservice industry go through dramatic changes. Currently, Vanderbilt operates two main dining halls/serveries that seat 550 and 800 people respectively, along with several retail, convenience store/market, and coffee kiosk outlets around campus. Howard and his team have earned multiple awards for their innovative food, including a Chefs

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.

For restaurant chains to remain relevant, they must continue to adapt their menus and the locations they serve in order to remain top of mind with customers from all generations. Through its willingness to transition what can be considered non-traditional locations for the chain and a new partnership with Aramark, Great Wraps Grill may be poised for a growth spurt.

A Fresh Arrangement of the Living-Learning-Dining Theme

Experiential Learning is Big on the Menu

A Multi-Faceted Approach to Sustainability

New Quad Café Marries Residential, Retail Dining Concepts

New Center Will Totally Engage Students, Community

A renovation and addition to the South Quad residence hall allowed the university to consolidate West Quad dining into one dining hall and café that serves residential and retail customers. The kitchen expansion includes more storage and a commissary.

There is a lot to be said for those of you managing college and university dining programs. You are surrounded by educators and forward-thinking people who seek, in their own way, to advance the world in which we live. The students you serve and sometimes employ are typically energetic and full of ideas. Some student workers approach things without any knowledge of “how it used to be done” while others always look for better ways to approach the task at hand. Many of your staff may be comfortable with how it has always been done, but you probably have other staff who continually seek opportunities for improvement. This mix of interests and

New Unit Helps Special Students, Food Truck Boosts Sales

Tasting Tables, Produce Wheel Help Keep Things Fresh and Fun

Customization, Changing Diets Drive Everything

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.

New Venues Raise the Bar on Quality, Transparency

The Big Salad’snewest location at the University of Michigan (UM) Hospital Café on the Ann Arbor campus represents the blooming concept’s seventh unit system wide. Working with Aramark International, the hospital’s contract foodservice provider, The Big Salad currently operates a gourmet salad bar where customers can create their own salad. They have plans to open a freestanding counter service location to serve gourmet wraps and salads while also adding a selection of healthy fruit smoothies.

Kitchen and café renovations and a room service–style program take this stellar foodservice program to new heights to the delight of patients, visitors, staff and students.

Working with Culinary Institute of America-trained chefs to develop menus, the Indiana University (IU) culinary staff give customers a new dining experience at nine micro-restaurants in a unique campus environment that spans three floors of a LEED Silver-certified building.

An airy, open kitchen and easy-to-navigate servery with several culinary concepts provide enormous menu variety and an innovative, educational and sustainable dining experience.

Self-sustaining, mini-restaurant platforms, a community market and a support kitchen transform this college’s dining landscape with stunning designs and a creative approach to culinary experiences. 

Chicago’s Kendall College School of the Culinary Arts celebrated its 80th anniversary this fall.

A renovation turns a campus building’s lobby into a retail restaurant and lounge with a fashion and design theme dating back to the Victorian era.

Conversion of a 73-year-old building into a contemporary housing, dining and learning establishment brings a fresh approach to a support kitchen and servery with micro-restaurants emphasizing local, fresh and colorful cuisine.

A quick look at some of the nation's most innovative campus foodservice programs shows that any chasm of relevancy, quality or buzz-worthiness that traditionally separated college and university dining from commercial operations has now been filled in.