SheeFood

Analyzing food and foodservice trends

  • Home
  • Archives
  • Subscribe

College and University Chefs on the Cusp of Trends

Absolutely every chef in every foodservice segment needs to know what and how the youngest adult consumers think about food, because they are the future. Chefs in the college and university segment share what they observe in college students’ eating habits and outlooks and what it takes to satisfy tomorrow’s customers. I wrote this for the March/April 2022 issue of The National Culinary Review magazine. Download NCR MarchApril 2022 college and university chefs

Reblog (0) | |

Follow SheeFood on Twitter
Jody Shee
Jody Shee

Search

My Articles

  • About Me
  • Aspiring Chefs, Read This
  • College and University Chefs on the Cusp of Trends
  • Fitness Turning Point
  • Managing High-Volume Foodservice Costs
  • Managing the Menu
  • Perfecting Plating
  • Robots in the Kitchen?
  • Worker Diversity vs. Equality

Archives

  • January 2023
  • December 2022
  • November 2022
  • September 2022
  • August 2022
  • June 2022
  • May 2022
  • February 2022
  • January 2022
  • December 2021

Categories

See More
Subscribe to this blog's feed
Blog powered by Typepad
  • sheefood
  • Powered by TypePad