Chris Studtmann, district executive chef at Northwestern University in Evanston, Ill., is cooking up a whole new program with the help of consumer analytics.
I run the Facebook account, and our director runs our Twitter, and between the two of us we take advantage of as many different photo sources as possible.
Select U.S. cafes will give up counter space to serve creamy, nitrogen-infused java made from a cold-brew base. How did nitro become the hottest new thing in coffee?
