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They can use new technology to reduce prices by putting the savings from more efficiently sorting ingredients, reducing logistical burden, and easier menu and recipe design to help students. Inventory controls that provide real-time information on whats in stock can reduce waste.
As featured in the Fall/Winter 2021 issue of CampusDining Today. Copyright 2021 NACUFS®️. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens.
As featured in the Fall/Winter 2021 issue of CampusDining Today. Copyright 2021 NACUFS®️. Published with permission Anna SkyttäMarketing DirectorJAMIX Inc. Food safety is not only about hygiene or ingredients that comply with regulations; it is also about nutritional quality of food and allergens.
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