March’s arrival means spring is just around the corner, along with several food-related holidays. From Saint Patrick’s Day to National Cereal Day, here are seven marketing opportunities in the weeks ahead.
To celebrate this month last year, the dining team at the University of Nebraska at Lincoln highlighted ingredients from around the world, including peppers, teas and grains.
Nicholls State University’s dining team hosted a Saint Patrick’s Day lunch in honor of this day last year. The menu featured Irish beef and potato stew, smothered cabbage and glazed baby carrots.
To celebrate the new season, Salisbury University’s dining team has offered a spring special throughout March at its Chesapeake Bay Roasting Co. location. The special item was a drink made with peach puree and vanilla ice cream, and topped with whipped cream.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.