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Make the most from a little bit of space — this emerging foodservice segment continues to avoid operational potholes while making inroads with consumers.
There are situations in which inconvenience results in opportunity. Such is the case for Seattle's University of Washington.
The end of World War II was a difficult time for smaller, independent grocers. When price controls lifted and food rationing ended, people were flocking to the larger self-service supermarkets that could provide a wider selection of food at more affordable prices.
A division of Stanford University's Residential & Dining Enterprises (R&DE), Stanford Dining strives to be more than just a foodservice provider. Instead, food is promoted as a multidisciplinary educational experience.
The University of Oklahoma's dining program is popular with its students, and it's no wonder. There are more than 30 restaurants in 14 locations on or near campus.
Stadium foodservice operators leverage a variety of equipment to execute diverse menus out in front of the watchful eyes of their customers.
While the University of Louisville football team is scoring on the field its fans are having similar success at the concession stands thanks to a $71 million renovation project that enhanced the offerings available to patrons.
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