Culinary Services at MSU has injected new life into a two-decades-old concept with a tiered approach.
Operators find valuable revenue streams with minimal investment in meal delivery programs.
This month: 524 schools that have dropped out of the National School Lunch Program and more.
Food trucks are among the hottest trends in college dining. Here are some new examples.
Turning a facility into grab-and-go concept helps satisfy demand.
From mobile units to a vegan café, UNT reaches out to customers all over campus.
Twenty-two percent of foodservice revenue comes from grab-and-go items.
Six operators share how they are seeing growth in their take-away business.
For a variety of reasons, customers still seek portable foods they can take away from the cafeteria, and most operators happily oblige.
Seventy-five percent of operators are looking to grow their grab-and-go business.
Portability continues to be a big part of most foodservice operators’ business, according to the 2007 FoodService Director Study on Portability.
Sixty-eight percent of all operators expect their portable sales to increase this year.
Twenty percent of meals are consumed away from the dining hall.
FoodService Director's first annual portability study.