Financial management is becoming more important in the college and university foodservice market, according to several directors recently sharing thoughts with FSD. Balancing the budget and profitability are goals requiring expertise in several areas, including menu planning, food costs, labor, utilities and marketing/merchandising. For some operations, it's their No.1 challenge. In addition, this group of directors holds strong belief in the need for and viability of retail operations on campus. They maximize use of space, they serve a demand among highly mobile customers and, most of all, they make money. Following are excerpts from a recent FSD Roundtable on Foodservice in Higher Education.
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