S UP P LY CHA IN Employee Retention and Acquisition * Provide training and recognition. * Hold pre-shift hurdles. Inflation * Provide an edited and focused menu. * do increased merchandising. Supplier Diversity and Local * Highlight in-season, local products. * Engage with diverse local suppliers. * involve Chefs. Guest Restaurant Partnerships * Support local small businesses. * deliver variety to guests. F OOD Global Cuisines * gen Z and gen Alpha demand sustainability. * global flavors are in-demand. * 78 percent of gen Z look for cooking inspiration on social media. Chef Spotlight * Celebrate cultural diversity through culinary heritage. Plant Based + Healthy Menus * Flexible food stations with rotational menus. * Embrace allergen awareness. Culinary Partnerships * Cultivates chefs' pride. * Provides social fodder. * increases student engagement. * Provides an opportunity for social events and gatherings. D I G I TA L 1. High food costs 2. High labor costs 3. High disposables cost 4. High fuel costs 5. Supply shortages Mobile Order Pickup * integrate mobile order pickup and delivery. Operational Experience Tools * Safety enablement. * voice of consumer. Consumer Loyalty * Reward customers. * Entice purchases. 62 CAMPUS DINING TODAY | Food SERviCE And SUPPLY CHAin tREndS