A mid-semester experiment saw a 1,000% increase in mobile orders once the pod pickup option was introduced at Westminster College; later, the units helped bridge renovation-related obstacles at a dining venue at Maryville University.
Despite general anticipation of a full return to in-person classes, K-12 meal programs will be challenged by labor issues and making up for the financial shortfalls of the past year.
As universities ready for a return of students to campuses, the dining programs deal with the changes brought on by the past year’s pandemic experience that will continue to influence student meal service preferences.
A fully stocked food cart featuring grab and go sandwiches and salads as well as an entrée of the day and assorted snacks and beverages mean increased retail sales and a huge boost in third-shift customer satisfaction for TouchPoint at Ascension...
Kern Halls, K-12 lunchroom design and marketing expert (and former foodservice director), outlines the areas of focus that will get your school food community off on the right foot as we prepare begin again next school year.
“We didn’t have a large-scale disaster plan. And now we do.”
New 280,000-sq. foot outpatient center in Pittsburgh features fresh fare from Cura culinary team at Café Kara.
Revenue is down and labor needs are higher than ever. But serving food pandemic-style has come with an unexpected positive too.