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WinCup

Articles by
WinCup

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Operations

The unseen payoffs of using disposables

When it comes to saving money on operational costs in college dining halls and hospital cafeterias, foodservice directors are considering disposable food packaging as a more viable option for their facilities.

Menu

Takeout goes fast, fresh and eco-friendly

Rising expectations for quality, speed and sustainability in takeout and delivery food is a given across segments and channels today.

Operations

Bringing food trucks into the kitchen

When food trucks burst on the scene about a decade ago, exemplified by the Kogi Korean BBQ taco truck in Los Angeles, the food world learned how a new generation wanted to eat.

Operations

3 ways to cut food costs

Keeping costs in check is paramount in running a functioning food operation. And savvy directors must balance customer satisfaction on the P&L sheet.

Operations

4 sustainability initiatives for C&U operators

How your foodservice operation can build upon its sustainability initiatives.

Operations

7 draws C&U students can’t resist

Getting students to buy in to your meal plans is the holy grail of college and university of foodservice. Understanding the specific needs of Generation Z consumers is a good place to start.

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