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See the trends from the NACUFS college dining conferenceSee the trends from the NACUFS college dining conference

Didn’t make it to Denver for the NACUFS annual conference? Fear of missing out (FOMO) about new products and trends found at the showcase? Have no fear; we’ve got you covered.

Tara Fitzpatrick, Editor-in-Chief

July 23, 2019

27 Slides
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Plant-based products proliferate, reusables and compostables take center stage, noodles retain their stronghold on menu trends, snacks get even more portable, granola steps into the spotlight and more.

Contact Tara at [email protected].

Follow her on Twitter @Tara_Fitzie.

About the Author

Tara Fitzpatrick

Editor-in-Chief, FoodService Director

Tara Fitzpatrick is editor-in-chief of FoodService Director. She previously served as senior editor for Food Management magazine.

At the start of her career, Tara was a reporter for the daily newspaper in her hometown of Lorain, Ohio, where she still resides. She holds a journalism degree from Kent State University. She's also a mom, a pretty good home cook and a fan of ghost stories, folklore, architecture, retro recipes, cheese of all kinds and cats of all kinds.

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