In this panel discussion, you'll hear from innovators in the dining scene, operating with the evolution of dining demands of cafeteria settings. Take a closer look at revolutionary food halls and how they deliver restaurant quality food in a non-traditional cafeteria environment. Individuals from Fooda and The Bartolotta Restaurant's Downtown Kitchen share successes and challenges along the way.
In this session you’ll learn:
- How to formulate a menu with enough variety and less frustration
- Location and how it affects the food hall dining scene
- Consumer brain variances of the daytime professional vs. evening dining
- Creating an inviting environment and how it ties into food hall dining