Seven vibrant new concepts in 28,000 square feet of sleek, Seattle-style design means lots of room to play for the University of Washington dining team. See what they’re showing off for the new school year.
You’ve heard about the sushi burrito, but are you hip to the sushi donut? A few campus chefs decided to try their hand at the hottest new form of sushi.
Measures include two new retail concepts based on student feedback, new daily vegetarian and healthy options and some station rearrangement to facilitate traffic flow.
Get the details right—raises, handbooks, employee meals—and you’ll have happier employees, who stay with you, do good work and refer their friends, too.
Questions to ask your prospective sushi vendor, qualities to look for and how to avoid being stuck in a contract for “three to five years of crappy sushi.”
