WHAT’S NEW IN C&U
The state of C&U foodservice: Tracking menu trends
College operators stay on top of the latest trends while contending with rising costs and supply chain challenges.
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College dining weighs what's next
By Benita Gingerella
As this school year began, C&U operators across the country were still dealing with fallout from the COVID pandemic. Nearly all C&U operators (96%) who participated in a recent FoodService Director survey say they’re facing a staffing shortage, and 85% say they’re having difficulty with procuring products. As a result, they’ve had to think outside the box to keep their programs running smoothly. FoodService Director’s second annual State of C&U Foodservice report explores how operators are working through current challenges and preparing for the future of college dining.
WHAT’S NEW IN C&U
The state of C&U foodservice: Where are the workers?
Nearly all respondents (96%) to an FSD survey say a lack of staff is the the top challenge they’re facing this school year.
WHAT’S NEW IN C&U
The state of C&U foodservice: Modern makeovers
Technology and shifting consumer preferences are bringing big changes to the front and back of house.
WHAT’S NEW IN C&U
The state of C&U foodservice: Caring for the community
Sustainability and food insecurity remain two areas of focus for college dining teams.
“COVID has shown us that a large group of our customers do not want to sit in dining rooms, they want to take their food and go.”
METHODOLOGY
This data compiled by FoodService Director comes from information provided by 27 survey respondents in August 2022. The percentages included throughout are taken from the total number of respondents who answered that particular question. Percentages may not add up to 100% due to rounding.
