MENU BRANDING IN COLLEGES: A vital tool for success
- Food branding on campus: More branded carts & stations. Hirschfeld, Jeff // FoodService Director;3/15/97 Supplement, Vol. 10, p10s
Reports on campus food service operators' use of manufacturer brand names. Effectiveness of self-service; Grinnell College's use of Weight Watchers frozen entrees; Stone Willy's Pizza operation at the University of Massachusetts; Pillsbury Sweet Cookies at the University of Notre Dame; Lean...
- Head of the class. // Nation's Restaurant News;09/06/99 Supplement, Vol. 33 Issue 36, Brands in foodservice. p5
Discusses the popularity of manufacturer brands in college and university foodservice in the United States. Low-cost alternative to commercial franchises; Keeping student food dollars on campus; Results of survey of foodservice operators; Reasons for opting for manufacturer-type brands.
- AND TESTING DELIVERY: Campuses expand brands with Villa Pizza serveries. // FoodService Director;11/15/2000, Vol. 13 Issue 11, p5
Reports on three universities in the United States which have opened Villa Pizza units in the brand's first entry into campus food service. Princeton University in New Jersey; Carmichael Towers in Vanderbilt, Pennsylvania.
- Do brands still sizzle? // Nation's Restaurant News;07/13/98, Vol. 32 Issue 28, OnSite p82
Focuses on the popularity of branded food concepts in college campuses in the United States. Popularity of branded concepts compared to branded foods; Factors affecting the popularity of branded concepts in colleges; Disadvantages of offering branded foods for food service operators in colleges.
- In Wake of QSRs: Campus operators explore brand alternatives, choices. // FoodService Director;11/15/99, Vol. 12 Issue 11, p16
Reports that branding is increasing among college and university food service operators in the United States. Branded concepts using lessons learned from quick-service restaurants on campus in the 1980s and 1990s; Examples of branded programs at some universities.
- Branding on Campus: Working out the `right mix.'. Chater, Amanda // FoodService Director;11/15/99, Vol. 12 Issue 11, p80
Provides information on branding concepts on college food service in the United States. In-house branding; Complaints of students about the prices of non-branded foods; Key to the success of branded concepts; Examples of brands at some colleges. INSET: Daily Sales Tip $5,000: Univ. of...
- Getting Busy. Pond, James // FoodService Director;5/15/2005, Vol. 18 Issue 5, p24
Comments on changes in campus foodservice in the U.S., as of May 2005. Use of branding in attracting customers; Impact of changes in campus housing on foodservice needs; Effect of technology on the habits of students.
- Brand Name or Bust. Tristano, Darren // Prepared Foods;Aug2011, Vol. 180 Issue 8, p41
The article discusses Technomic's 2011 "College & University Consumer Trend Report" which found that students in colleges and universities across the U.S. prefer the best in brand name, packaged foods and tell their schools' dining-hall operators about their preferences. It notes that more than...
- Chick-fil-A, freshens next: New Mexico student union expands brand foodcourt. // FoodService Director;3/15/97, Vol. 10 Issue 3, p10
Reports on Albuquerque-based University of New Mexico Student Union's plan to add the Freshens and Chick-fil-A brands to its branded foodcourt mix. Success of the Blimpie and McDonald's Corp. brands in the university; Earnings of the Union in 1996.