J. Michael Floyd
Executive Director of Food Services
University of Georgia
We have Fall and Spring food fairs where vendors can show new products to our customers. To obtain feedback, we limit student participation and vendor involvement. Many campuses have food fairs that are just free food, and little input is received. Our goal is to get quality input for menu development from our customers. Our vendors always say they enjoy our controlled process and we feel that quality feedback is achieved for us in this process.