Food Management has been hosting a small roundtable of campus dining leaders for the past 14 years at NACUFS, but at the national convention in Baltimore, at the 15th annual FM Live, we decided to pull back the curtain. The group included directors from huge state schools and small private schools, a chef and even a Gold Plate winner. The conversation touched on culinary, marketing, operations, technology and more, and the insight gleaned was too good not to share. What follows are ...

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