Tracking Traffic

Reill, Howard
April 2007
FoodService Director;4/15/2007, Vol. 20 Issue 4, p52
Trade Publication
The article talks about operators' efforts of reaching out to customers through kiosks, platforms and meal delivery. According to Colleen Wright-Riva, director of dining and retail services at Cornell University, Ithaca, New York, they have an expansive program with plenty of outlets for students, staff and faculty who do not want to eat in large dining halls. Chuck Melchiori, vice president of operations for Creative Dining Services, favors exhibition cooking, or platform dining.


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