Grabbing to Stay

Ramsey, Lindsey
June 2008
FoodService Director;6/15/2008, Vol. 21 Issue 6, p56
Trade Publication
This article focuses on the grab-and-go food service concept at Villanova University in Pennsylvania. It makes up about 55% of the total business on campus. Tim Dietzler, director of dining services, says grab and go is important because he is always looking for ways to feed more students quicker. The goal was to create a concept where the students could see that the food was fresh and just as good as made-to-order but instead of waiting in line, they could grab it out of the fridge and go.


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