Shopping for student satisfaction
Meatloaf and mashed potatoes paired with bland cafeteria backdrops and servingware used to be par for the course. Now, students (from kindergarten to undergrad) settle for nothing less than the dining experiences they’re used to outside of campus confines. That means more restaurant-like experiences, from-scratch cooking, made-to-order options and healthier ingredients, to name a few. This free buying guide outlines what that means for your equipment and supplies purchases – and how to adapt.