When it comes to merchandising in onsite foodservice environments, the food matters—but so does the brand. Just ask Rich Neumann, associate director of board plan dining at Ohio University and the new Midwestern regional chairman for the National Association of College & University Food Services (NACUFS). "Brands are what students recognize and equate with quality," Neumann says. "The presence of a solid, recognizable brand can double participation or more, ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.