Date & Time: Wednesday, March 5 at 2 p.m. ET
Feeding an entire campus is a complex task that extends beyond students to include faculty, staff and alumni.
In this 30-minute Ed Talk, learn how food impacts key staff initiatives beyond the dining hall and how Quinsigamond Community College provides its staff with the catered meetings and events they crave without overhauling their current food service system.
The strategies presented in this presentation are meant to complement the solutions you already have in place to better manage campus food spending, enhance visibility, ensure compliance, and maintain budget control.
Key Takeaways
- Stay Cognizant of Culture: Understand how food impacts staff key initiatives and extends beyond the dining hall
- Empower Your Staff: Give teams the variety in food options they crave with tools to simplify compliance and ensure efficient spending
- Expand Catering Options: Rather than manage a limited list of approved catering options, outsource the management of restaurants nationwide
- Address Campus Food Needs: Gain insights into leveraging flexible catering partners to fill gaps in your current campus food system
Speakers
Tony Penny, Director of Purchasing and Contracts, Quinsigamond Community College
Jenae Carter, Enterprise Account Manager, ezCater
Courtney Larabee, Senior Manager Corporate Solutions, ezCater
Sponsored by