Dining Halls Struggle to Keep Up with Supply Chain and Employee Shortages

With dining halls reopening this year, signs have popped up warning of menu changes, substitutions, and delays. Employee shortages around the nation have caused delays in all food processing alleys, which affect Loyola’s dining experience.

In early summer of this year, as several businesses and corporations started re-opening in the aftermath of the COVID-19 pandemic, some corporations didn’t see a return of employees. Loyola invited students back to a fully reopened campus this semester and its three dining halls on Lake Shore Campus

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