Foodservice Training Programs Recognized for Excellence in Sustainability and Culinary Entrepreneurship
- Published: July 3, 2018
Breaking news for the full foodservice equipment and supplies distribution channel. Includes information on dealers, distributors, design consultants and multi-unit operators spanning leadership changes, mergers and acquisitions, trends, data and much more.
Behind any kitchen upgrade lies the drive for greater efficiency. Many chefs dream of a complete renovation. Not every operation, though, can fund an extravagant redesign in the back of the house.
Much like the unique customer base it serves — indeed, because of it — the campus dining segment remains in a constant state of flux. Every new generation of students challenges college and university (C&U) foodservice leaders to find ways to pivot, shift and innovate to satisfy changing tastes and expectations. And, like other foodservice segments, its leaders must do more with less — less money, less labor and shorter time windows between refreshes, remodels and concept updates.
Keeping up with the changing needs and increasingly complex demands of their constituents is a constant and invigorating challenge for most college and university dining directors today.
Gen Z represents a growing group of college- and pre-college-age consumers quickly surpassing even Millennials in terms of influence on restaurants.