Campus Catering – Tools for the Challenge
Catering has always been a great source of revenue for dining services, from department meetings to holiday parties to alumni gatherings. But in the past few years some campus dining services operations have discovered catering, both on and off campus, as a source for developing new menu options.

On Campus C-Stores – The New Dining Room?
On-campus C-Stores are proving to be a great, cost-effective way to bring your foodservice operations to high-traffic student areas. With a balanced menu that includes high-volume favorites and a revolving series of different menu items “for a limited time only,” you can create repeat customers.

Stay Ahead of the Competition and Brand Your Campus Operation!
Creating a brand was once thought to be the exclusive province of multi-national corporations with large budgets. Now,with a little introspection, some careful and imaginative planning and a commitment to a consistent approach, any college foodservice operation can begin to build their own brand.

Diversity in the Dining Room
With increasingly diverse student bodies, campus dining services are also diversifying their menu. Many now include ethnic specialties from Thailand, India and China to a complete downtown Tokyo-style Japanese Menrui (noodle bar).
for a Morningstar Farms^® Recipe Book

Recipe of the Quarter: Japanese Vegan Rice Bowl
Easy and fast to prepare, this recipe will attract vegans and vegetarians, as well as any student looking for a great tasting, better-for-you meal.

“DEAR ERNIE”™ ADVICE COLUMN
Great Ideas, Hints and Insight From America’s Smartest College & University Dining Services Professionals.
– Do you have some great advice to share with other C&U operators?

®, TM, ©2007 Kellogg NA Co.        ®, TM, ©2007 Kashi Co., Inc.

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