Chances are that many college students already are your patrons, and if they are not, they will be soon.
 Whether you’re a commercial restaurant operator, an on-site contractor, or you aspire to open nontraditional locations on college campuses, you need to know what’s on the minds of the 18- to 25-year-old set.
 For insight into the trends influencing foodservice sales at colleges and universities, we talked to foodservice directors around the country. Following are the biggest ...

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