Stephen Menyhart, director of food services for Boulder Valley School District, talks with us about his district’s extensive locally sourced food program and how it’s helped to not only create awareness and engagement with students, but supports a community and alleviates supply chain issues as well.
Read CBORD’s post to learn how our connected campus technology has enabled colleges and universities to make everyday processes safer and more efficient across all departments.
Gregg Muntean, vice president of sales for Campbell’s Foodservice, discusses their partnership with CBORD and how foodservice operations can use Campbell’s products to create labor and cost savings.
Katherine Creek, vice president of human resources for Shepherd Center, talks with us about the current labor shortage, what’s driving it, and what both employers and employees can do to help.
Read CBORD’s post to learn how our connected campus provides an exceptional student experience with the most current technology while also easing the burden of system management for staff.
Implementing mobile credentials was a decision that affected almost every department at the University of Tennessee, Knoxville, a campus that boasts 29,000 students and 8,000 staff members. Even so, that decision came easily to Bill Strickland, director of operational services for finance and administration, due in no small part to the very vocal requests of students.
Tom Lyons, vice president, national sales, education for Sysco Corporation, talks with us about the supply chain disruptions, why they’re happening, what we can do to alleviate the pain, and how long we can expect to experience disruptions.
Read our blog that outlines helpful ideas for boosting employee satisfaction. A must-read in this time of workforce shortages.
Read CBORD Higher Education’s new blog post on the benefits of cloud-based foodservice management solutions to help you adapt and grow your dining program.
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