The Menu News from 04/2019

A Message from Rafi Taherian

April 8, 2019

Greetings Yale Hospitality,

A few years back, we worked on a newsletter project that led to the development of a monthly flyer for Yale Dining employees called M onthly E mployee N ews and U pdates (‘ Menu’ ). For one...

2019 Long-Service Recognition

April 2, 2019

On March 26, Yale University hosted the Long-Service Recognition Dinner honoring 292 staff members for 25, 30, 25, 40, 45, and 50 years of service. Celebrants at the dinner included 10 Yale Hospitality employees who collectively have served Yale for 290 years:

35 Years...

2019 Breaking Bread Dinner

April 2, 2019

Hosted by Yale Hospitality, the Breaking Bread Dinner showcased two of New Haven’s greatest strengths: Food and Community. The communal spirit of “breaking bread” provides the thematic cornerstone to both Downtown Evening Soup Kitchen’s mission as well as Yale Hospitality’s commitment to making...

Tea & coffee - Making the world a better place

April 2, 2019

Teatulia CEO, Linda Lipsius and Sun...

Second Annual SophBrunch

April 2, 2019

The second annual sophomore brunch, hosted jointly by Yale Hospitality and Marvin Chun, Dean of Yale College, is destined to be another favorite annual event among students. This year the class of 2021 was greeted by a welcoming ice sculpture, a decadent five-foot chocolate fountain, Y-shaped...

Did You Know?

April 2, 2019

Frequently drinking sugar-sweetened drinks, such as sodas and sports drinks, was associated with an increased risk of death from cardiovascular diseases and, to a lesser extent, cancers, according to new research in the...

April Ask Us Anything Responses

April 2, 2019

Question: Why do we have so many plant based food options? Answer: Including more plant-based foods on menus supports both human and environmental wellness. There are numerous health benefits associated with eating more whole plant foods and replacing...