Cut Lines

We added merchandisers at both of our residential dining halls because we were concerned that students were waiting too long. Students suggested offering a prepackaged line of sandwiches to offset the wait, and we decided to give it a try with the merchandisers. We sell between 250 and 400 items each day at each location.

Colleen Wright-Riva
Director of Dining Services
University of Maryland
College Park, MD
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FSD Resources