One recurring objection onsite operators face is the Dollar Menu Challenge, as in "how come you can't have a dollar menu like McDonald's?" Most operators answer either by citing the higher quality of their offerings, the convenience factor or—if they are feeling especially adventurous—the cost structure of in-house foodservices. At Wright State University in Dayton, OH, the in-house foodservice operation decided that if it can't beat ‘em, it might as well join ‘em. In late March, the ...

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