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Ways to Battle Rising Food Prices
Foodservice operators across the nation are feeling the pinch of rising food prices. According to a recent study by Foodservice Director, labor accounts for 41% of a college or university's budget, followed by 36% in food costs and 23% in other expenditures...
Reducing portion sizes can be healthier for students while helping operators cut costs and reduce waste...
How to Create and Introduce New Menu Items
New, customized menu items can be a great way to generate excitement in your dining hall. But where do you start and how do you promote the new items?
Introducing... Kellogg's® Daily Jump-Starts™ For Students On-The-Go!
New Kellogg's® Daily Jump-Starts™ kits offer Grab 'n Go convenience for catering and busy students who don't have time for breakfast - the most skipped meal of the day!
Recipe of the Quarter: Spanish-Style Tapas
Featuring Old London® Melba White Long Crackers
"DEAR ERNIE"™ ADVICE COLUMN
Great Ideas, Hints and Insight From America's Smartest College & University Dining Services Professionals.