College dining halls these days look more like food halls than the traditional cafeterias previous generations of students may remember.
“Our student customers have grown up eating a wide-variety of cuisine from around the world” explains said Lisa Feldman, director of recipe management for Sodexo, which provides foodservices for more than 600 colleges and universities across North America. “They know what they like, but they are also adventurous and want to try new foods.”
To help satisfy those preferences, Feldman has identified seven trends in university dining.
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