Instead of doing taste testings with our general student population, we hold them with students who work in our foodservice operations. We’ve found that student diners aren’t as forthcoming with their opinions as our employees, and if students don’t have buy-in from their peers working in the dining halls and other eateries on campus, they likely won’t embrace the new items either.
Brian HeddlestenExecutive ChefUniversity of MontanaMissoula, MT
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