We held a dinner based on a state fair. We featured items such as Southern fried chicken; a doughnut burger with gouda, barbecue sauce and fried onions; bacon mac and cheese; jumbo hot pretzels; jalapeño poppers; and rope sausage subs. It attracted students like a magnet. Meal counts increased by 28%.
Richard LeHoullierArea ManagerUniversity of New HampshireDurham, N.H.,
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