In this latest episode of Thought Leaders in Foodservice, Sojo Alex chats with Peter Testory, Director of Dining and Culinary Services at the University of Wisconsin Madison, to explore their vibrant dining program.
Serving 8,900 meal plan holders and over 49,000 students through various facilities, they face challenges like labor shortages and rising costs. To address these, University Housing Dining and Culinary Services employed innovative recruitment, enhanced training, and strategic menu planning. Transparency with stakeholders, student engagement, and new revenue avenues such as catering are also key. This conversation is essential for those involved in campus dining innovations.
If you have questions that you’d love to hear answered by some of the industry’s most influential operators, be sure to comment them below! And be sure to subscribe to our newsletter below: