Menus make the grade

Menus make the grade

Stealth health, sustainability, variety drive campus foodservice changes

Chances are that many college students already are your patrons, and if they are not, they will be soon.


Whether you’re a commercial restaurant operator, an on-site contractor, or you aspire to open nontraditional locations on college campuses, you need to know what’s on the minds of the 18- to 25-year-old set.


For insight into the trends influencing foodservice sales at colleges and universities, we talked to foodservice directors around the country. Following ar

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Contact: Desiree Torres [email protected]

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