Students are trying menu items they’ve never had before, eating more healthy food options – students are often seeking variety as they navigate campus life.
Chef Roberto will show you how to implement trending ideations that are key growth drivers, such as; diverse global flavors and plant-based/specialty diets.
These ideations will help you meet the flavors and trends your students crave. These recipes will also help C&U operators tackle some of their most challenging business objectives, such as; determining what students want, increasing student dining loyalty, product versatility, and increasing check average.
(Datassential C&U Segment Guide 2022 + Datassential Plant-based Inspiration 2022)
