Cut Lines

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

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.

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