FSD’s Annual State of C&U Report: 2024
We surveyed college and university foodservice pros to check under the hood and kick the tires of one of the onsite foodservice industry’s most creative and hardest working sectors. The questions our editors came up with for the survey reflect what’s happening at the moment: How’s it going with labor? Which food trends are you anticipating? How are you being sustainable as possible with your practices? Questions like that got us asking more questions, so we each dug deeper into the big-picture topics and found operators who were willing to speak to us in greater detail about their successes and challenges for the year.
By Tara Fitzpatrick, Benita Gingerella, and Reyna Estrada