LTI, Inc.
MARCH 28, 2023
LTI sits down at the table with University of Massachusetts Amherst Dining Service’s Garett DiStefano and Alexander Ong At universities across the country, college students are progressively savvier and selective when it comes to the campus dining experience.
Total Food Service
DECEMBER 4, 2023
Advertisements The Total Food Service December 2023 Digital Issue features exclusive Q&A Interviews with influential chefs, hospitality trendsetters, and foodservice operators, as well as the latest foodservice industry news on products, trends, associations, and events. Click here for the Total Food Service archive.
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Foodservice Equipment Reports
DECEMBER 19, 2023
Hear from two foodservice operators—Glenn Loughridge, director of campus dining and concessions at Auburn University, and Nadine Rodriguez, director of supply chain at Noodles & Co.—about The panel discussion, “How Artificial Intelligence Impacts Foodservice.
Bon Appetit Management Company
FEBRUARY 22, 2024
I wanted to disrupt the soggy steam table paradigm in corporate and campus dining and serve authentic, restaurant-quality food cooked by experienced chefs. When I started this company in 1987, I knew I wanted it to be different. Spreading the word – and making it stick – is truly a group effort.
Food Recovery Network
MARCH 8, 2023
Just across the street from State Farm Stadium, Bullseye Event Group hosts their annual Players Tailgate, a premier all-inclusive tailgating experience where guests can enjoy unlimited drinks and bites curated by high-profile chefs from across the country and mingle with current and former NFL players before they watch the big game.
Food Recovery Network
DECEMBER 16, 2022
Yet each time a new conference, Gala, or business event successfully donates their surplus food with our virtual support, I’m reminded just how easy it would be for other businesses to do the same. have access to nutritious food. Our work is not always easy, but it’s always worth it.
GFI
AUGUST 9, 2024
The UMass Amherst Alt Protein Project The University of Massachusetts, Amherst is a public land grant research university, home to numerous alternative protein opportunities, from sustainable campus dining programs to plant-based meat marbling research.
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