With college campuses largely shut down, dining services have pivoted to different service styles to accommodate those still on campus. Grab-and-go options and delivery have quickly become a necessity for C&U operators to allow them to provide meals. How does this all affect your menu? What changes are needed and what are the best practices to deliver this to your constituents?
Join the webinar to hear how operators and chefs are designing menus around recent changes in this to-go world.
Sr. Assistant Director of Dining
Penn State University
Assistant Director/COVID Recovery and Special Projects
Stanford Dining, Stanford University
Food Management magazine, Restaurant Hospitality and Nation’s Restaurant News