It’s a brand-new world in college foodservice, and the menu on campus has to adapt. Accommodation of increase and continued delivery and take-out, adaptation to new regulations and needs for increased sanitation, social distancing, among others causing service changes, and necessary changes and considerations to the menu for chefs in menu development. These are just a few of the considerations for college and university chefs as they consider what is needed for operation moving into the new environment they are dealing with in a post-COVID world.
Hear from campus chefs on what they are working on in menu development and more moving into fall.
SPONSORED BY
Alexander Ong
Director of Culinary Excellence
University of Massachusetts - Amherst
Frank Turchan
Executive Chef, Michigan Dining
University of Michigan
Tara Fitzpatrick
Senior Editor
Food Management magazine, Restaurant Hospitality and Nation’s Restaurant News
