Stanford Univ. pasta sales soar

June 2006
FoodService Director;6/15/2006, Vol. 19 Issue 6, p6
Trade Publication
This article reports on the increase in sales at a pasta station in Stanford University. The pasta stations are offering customers several dishes using either a traditional durum wheat pasta or a multi-grain pasta enriched with protein, fiber and omega-3 fatty acids from the same company. According to senior associate director Eric Montell, students are attracted both by the quality and taste of the dishes as well as the opportunity to order foods that are particularly nutritious.


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