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
All access premium subscription
Why Upgrade your account?
NRN is your one-stop source for foodservice news and business intelligence. Upgrade today and get unlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com