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 33 of 115

STEAL-WORTHY CAMPUS DINING MOVES Keeping up with the changing needs and increasingly complex demands of their constituents is a constant and invigorating challenge for most college and university dining directors today. After all, almost nothing about campus dining remains the same as a decade ago. And with the segment having fully embraced its role as a powerful and innovative game changer, there's almost nothing that progressive campus foodservice leaders won't try to make their programs more appealing, engaging, efficient, relevant, healthful or sustainable. Here's a cheat sheet on a few of the bright ideas and smart moves being made by campus dining programs across the country. They range from hot new cu- linary offerings to student engagement initiatives, security measures, food-edu- cation events, plant-based platforms and popular pop-ups. And all were new arrivals to their respective campuses within the past year and a half. Stealing good ideas is allowed, so go ahead — have a look over their shoulders. COLLEGE AND UNIVERSITY GREAT IDEAS By Dana Tanyeri

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