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Restaurants & Institutions Magazine reports that adding national brands typically leads to higher revenue for college dining operations and other advantages such as consistent quality and operating procedures. For college students, away from home for the first time, recognizable brands are carryovers from home, familiar and welcome when they show up as part of college and university dining operations.
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Regional Chefs NetworkNutritional DevelopmentSustainable Solutions
Representative of each CulinArt business sector, recreation & leisure, business & industry, education and catering, and region of service, the Regional Chefs’ Network is a collection of CulinArt’s premier culinary talent led by director of culinary development Roger Beaulieu. RCN provides dedicated leadership and promotes the sharing of information between its members and CulinArt’s over one hundred chefs and managers. Members are actively involved in recipe development and testing, researching new programs and creating company-wide concepts.
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