People are looking for meals that are customizable, globally inspired, wellness-focused, and packed with flavor. That's why we're excited to introduce Mani Mogo, our newest Korean-inspired dining concept designed to bring bold tastes, flexibility, and excitement to...
Micro Market Boxed Lunch
Creativity isn’t reserved for artists; it’s something we all can bring into our daily lives. National Creativity Day is the perfect reminder that creativity can be as simple as trying something new, looking at the world from a different perspective, or finding...
March is Nutrition Month—a perfect time to take a closer look at what’s on your plate (and in your cup). One of the simplest and most effective ways to boost your health is by reducing added sugar, which sneaks into more foods than you might...
What Diners are Craving: Insights from our Executive Chef Survey What do diners really want when they walk into a dining hall or café? To answer that, we went straight to the experts—the Executive Chefs who serve thousands of guests every day across our campus and...
When it comes to campus dining, the right partner can make all the difference not just in food quality, but in creating spaces where students want to gather, connect, and build community. Hear from Lisa Donovan, Director of Finance and Auxiliary Enterprises at...
In the competitive landscape of higher education, attracting prospective students is paramount. While academic programs, campus culture, and faculty reputation often take center stage, dining is an often-underestimated factor that can significantly influence a...
Do your students have the skills and ability to interact with and understand people from different cultures? Are they equipped to work in diverse environments? More and more college campuses are focusing their efforts toward introducing students to a range of skills,...
With all the data that is readily available and varying success metrics, determining whether a food service program is on par with other programs can feel elusive. What’s your average check? Food cost percentages? Labor model? Many of our clients beg the question,...