Colleges and universities have worked endlessly over the years to create dining plans that are profitable, affordable, healthy and memorable. Then COVID-19 happened and drastically changed the way students think and how we need to react.
From inventory management to innovative service models, this guide covers the five necessary changes needed to get your dining program back on track during and after COVID-19.
TOPICS COVERED IN THIS RESOURCE
- How To Buy And Serve Post-Covid
- Most-Craved” Menu Items
- At-Home And In-Dorm Menu Options
