News from Aladdin, our affiliates, and beyond!
Members of The Board of Regents for the University System of Georgia are experiencing refreshing dining changes with Aladdin. Since providing the opportunity to submit competitive bids for food service, Aladdin now proudly serves the following non-residential campusesread more
Following the traditions of the Seventh-Day Adventist culture, Aladdin supports the church’s vegetarian lifestyle and creates a dining experience where students love to gather and engage with the dining team who cater to students of differing faiths and traditions from around the world!read more
At the University of Dubuque (UD) in Dubuque, Iowa, Aladdin supports the school’s community by catering to a diverse student population, while creating community initiatives that focus on everything from education to sustainability.read more
The 120-acre farm that sits on one of the two campuses of Kennebec Valley Community College (KVCC) in Maine has been a key education tool for students pursuing degrees in agriculture, food processing, and even culinary arts and sustainability practices.read more
When Aladdin Food Management at Fairmont State University implemented NEXTEP Self Order Kiosks, they hoped to see an increase in check totals. They never expected to see an increase in customers, too. But, that’s exactly what happened – the new technology and the flexibility to customize orders like never before brought students flooding in to get fresh food made their way.read more
When it comes to farm-to-table, students at Kennebeck Valley Community College (KVCC) in Fairfield, Maine, do it best! That’s because the dining partnership they have with FitzVogt, member of Aladdin Food Service Management, are working together to incorporate more local food from the school’s onsite farm onto the menu!read more
Urbana University announces Aladdin Food Management Services as our new partner for all dining needs on campus beginning August 1, 2017.read more
West Virginia Wesleyan College was the recipient of a United States Department of Agriculture (USDA) Specialty Crop Block Grant totaling $25,000.read more
Andrew Mettert, executive chef at University of Dubuque, has slowly but surely included locally produced foods in his kitchen — many from WW Homestead Dairy, of Waukon, Iowa.read more
Terry is a well-respected member of the WVWC campus community and is the keystone of Aladdin’s success. But, Terry is always quick to recognize the outstanding team of employees and managers that have supported him over the years. Aladdin takes great pride in Terry’s career growth and salutes his hard work and dedication upon reaching this milestone.read more
The Academy’s new food service provider, Aladdin FitzVogt, has recently partnered with Green Mountain Farm to School in order to bring more local food to the SJA cafeteria.read more
Chris Ciatto has been named Executive Vice President and Chief Growth Officer for TrustHouse Services Group, it was announced today by Dr. Brian Poplin, President and CEO. In this newly created role, Ciatto will focus on corporate strategy and driving organic growth while expanding sales and marketing efforts for the Charlotte-based managed foodservices company. He will report directly to Poplin.read more
Food service company TrustHouse Services Group announced that after working with The Humane Society of the United States, it’s switching all one million pounds of its annual liquid egg usage (equaling approximately 10 million eggs) to cage-free by 2020. TrustHouse Services Group, a division of Elior, is one of the largest foodservice companies in the USA. TrustHouse provides food service at more than 675 colleges, universities, hospitals, K-12 schools, senior facilities and is the leading provider of Meals on Wheels in the USA.read more
West Virginia Wesleyan College Hosts Iron Chef Contestread more
As their 92nd Christmas approaches, the Sisters of St. Francis of the Providence of God in Whitehall are preparing for their popular monthly soup take-out fundraiser.read more
Typically, the Columbia College kitchen would be quiet and void of food in the days leading up to Thanksgiving.
Students and faculty are gone on break, and the large 500-person holiday meal was last week. But Mark Althaus, Columbia College’s food service director, comes in on his time off to cook for others. The last few years, he has volunteered time and resources to provide cooked turkeys for the Salvation Army’s free Thanksgiving meal. It’s more than a couple of birds; there are 18 turkeys to prepare.read more
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