Foodservice Equipment & Supplies

JUL 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 21 of 115

20 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 from the Industry leaders share insights on trends, challenges and opportunities shaping modern campus dining. COLLEGE AND UNIVERSITY ROUNDTABLE Much like the unique customer base it serves — indeed, because of it — the campus dining segment remains in a constant state of flux. Every new generation of students challenges college and university (C&U) foodservice leaders to find ways to pivot, shift and innovate to satisfy changing tastes and expectations. And, like other foodservice segments, its leaders must do more with less — less money, less labor and shorter time windows between refreshes, remodels and concept updates. The best and brightest campus dining programs make it look easy, offering a dazzling array of venues and chef-driven menus that are on trend and in step with what students want and need most. Collectively, they've reshaped the segment and wiped out any remnants of old-school, scoop-and-dump cafeteria-style serveries. Campus dining today is all about freshness, customizabil- ity and convenience delivered via vibrant restaurant and retail concepts. Its leaders remain committed to enhanc- ing the whole health of their customers — not just filling their stomachs but integrating health, wellness and sustainability into their programs, as well. By Dana Tanyeri

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