College foodservice companies are providing increasingly varied and creative menus to the students who represent the next generation of restaurant customers, and as a result, graduates are becoming more adventurous and demanding diners. "College and university foodservice has become one of the most innovative segments in the industry," says Greg Drescher, senior director of strategic initiatives for The Culinary Institute of America at Greystone. The schools "are in one of the best positions to adapt food trends and implement new concepts, because they don't have the time constraints and systemwide operational needs of the chains, or the ego of independent chefs," he adds.

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