It doesn't make any difference anymore. But quality on-site dining makes a big difference for the organizations served. At corporations, universities and hospitals, good food and contemporary settings make it easier to attract and keep the best employees, students and medical staff. A three-way partnership between Goldman Sachs and its two foodservice contractors, Aramark and Restaurant Associates, has brought corporate dining at the New York financial company from the '70s into the '90s. Individual stations include soup, comfort food, salad bar, grill, deli, pasta, pizza, a juice bar and a specialty coffee concept, called Java City, which is so popular it contributed to the demise of two neighboring coffee shops, Bain says.
Daily customers demand variety.
In January, Aramark plans to change one station from wraps to sizzling salads. Wraps have been running for about a year. We're making the change before, not after, the wraps craze dies down. Top of the Class University foodservice directors face the same challenges as their corporate colleagues when it comes to customer satisfaction. Appearing at colleges across the country, instead, are dining centers, cafes, food courts, market-style serveries, menu and table service, to name a few.