A recent Technomic survey found that 44% of all commercial restaurant meals are eaten off-premise. If takeout, delivery, grab-and-go, and catering are having such an impact among commercial restaurants, college & university (C&U) dining can’t be far behind. In fact, it’s here now. According to the...

It was a gathering of some of the nation’s top C&U dining experts when Ken Toong’s University of Massachusetts hosted the 21st Chef Culinary Conference. Nearly 400 foodservice professionals gathered to catch a glimpse of the strategies of the most successful operations and their menus....