Fall is a difficult time of year for foodservice, especially college and K-12. It’s like opening a business from scratch. We no longer implement big changes in the fall. We design our changes to start in the spring so we can perfect them. That way it is normal by the fall. This is better for staff and students to enjoy a change of pace midyear.
Margaret EmpieDirector of Dining ServicesWartburg CollegeWaverly, IA
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