by Ann Roebuck | Feb 1, 2022 | e360, Foodservice Operations
Determine the Total Health of a Foodservice Program The total health of your dining program should not be based solely on your supplier’s client financial statement. A dining program is a multifaceted program that you need to analyze from many different angles....
by Sojo Alex | Jul 31, 2020 | Campus Dining, Foodservice Operations
As July comes to an end, colleges and universities are still struggling to come to grips with how to pivot dining options and policies to best address the pandemic. While many institutions have announced fall attendance plans, it appears that specifics on student meal...
by Sojo Alex | Jul 10, 2020 | Campus Dining, Foodservice Operations
Some thoughts on the impact that COVID-19 will have on campus dining menusThe impact of COVID-19 safety accommodations on menus is highly dependent on two things: a.) the campus’ resources, and b.) any changes in enrollment that...
by Rob White | Jul 6, 2020 | Foodservice Operations
In the last few months, we’ve had ongoing conversations with our clients and friends from community colleges to the Ivy Leagues for the sole purpose of sharing ideas and resources as we all tackle the challenges COVID-19 has set before...
