In The News

Making the Grade - Featuring Washington and Jefferson College
QSR Magazine

In some ways, today’s college students aren’t much different than their predecessors.

They want to make the world a better place, get a good job, and live a great life.

But there have been huge changes along the way, particularly in the technology they use, the flavors they’ll try, and their familiarity with restaurants.

Current students have more varied tastes and understand value better—a result of the fact that going to restaurants, particularly in the limited-service arena, is second nature.

“Sushi always gets picked,” says Aaron Weaver, general manager of dining services for Parkhurst Dining Services at W&J, a small liberal arts college of about 1,500 students near Pittsburgh. “It’s rather phenomenal how popular it has become.”

Allowing students to select their food, even to the point of choosing specific dishes, also is part of a growing trend.



View original article here
Making the Grade - Featuring Washington and Jefferson College
QSR Magazine

In some ways, today’s college students aren’t much different than their predecessors.

They want to make the world a better place, get a good job, and live a great life.

But there have been huge changes along the way, particularly in the technology they use, the flavors they’ll try, and their familiarity with restaurants.

Current students have more varied tastes and understand value better—a result of the fact that going to restaurants, particularly in the limited-service arena, is second nature.

“Sushi always gets picked,” says Aaron Weaver, general manager of dining services for Parkhurst Dining Services at W&J, a small liberal arts college of about 1,500 students near Pittsburgh. “It’s rather phenomenal how popular it has become.”

Allowing students to select their food, even to the point of choosing specific dishes, also is part of a growing trend.



View original article here