Segment: Colleges & Universities

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We cook items for mass feeding from recipes we find in magazines. Students trust these recipes because they are from a magazine like Cooking Light. We have the magazine right on the serving line as...

We plan on putting together boxes of shelf-stable gluten-free items. Students who are on a gluten-free diet will be able purchase those items with their meal plan. This program is slated to begin in...

We try to use variations on practiced menu items. For example, instead of a standard pasta bar, we try to use lighter menu items such as fresh crushed-tomato sauces, egg-free pasta and...

We wanted to highlight less-processed items at our c-store. We wanted to focus on items that had short ingredient lists. So we created an icon that we put at the point of sale highlighting items with...

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