Managing the complexities of a campus dining program is difficult for any size university. You must balance student demand for convenience and a retail-like experience with evolving health and safety regulations. At the same time, you’ve got to cut costs to run a more efficient operation with fewer staff and resources.

So how can you accomplish all this?

Maybe it’s time to consider a cloud-based foodservice solution. CBORD’s NetMenu offers quick access to the critical data you need to run your business and the tools to reduce costs, improve production efficiency, and increase revenue. Watch our on-demand webinar to learn how NetMenu can help you:

  • Track waste and sales usage for improved forecasting and cost analysis.
  • Monitor inventory across your operation for menu planning and item availability.
  • Provide nutrition and allergen information to your customers.

Lisa Davis and Heather Whitehouse of CBORD’s product team offer insight on transitioning to a cloud-based foodservice tool and provide an overview of what NetMenu can offer your campus dining program. Cathy Ness, foodservice consultant for CBORD, also joins the conversation to discuss the benefits of NetMenu and services available to enable a smooth transition.

Presented by:
Lisa Davis, CBORD
Cathy Ness, CBORD
Heather Whitehouse, CBORD

Transitioning Campus Dining Operations to the Cloud

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