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Article: Main squeeze: Fresh or concentrate, juice enhances beverage menus and bottom lines. (Beverages).(Brief Article)
- Article from:
- Restaurants & Institutions
- Article date:
- April 1, 2002
- Author:
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Copyright informationCOPYRIGHT 2002 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Two commercial-grade electric juicers stay in near-constant motion every morning at Bryn Mawr College's Erdman Dining Hall as students line up to squeeze their own fresh orange juice. Those in a hurry draw a quicker glass from a juice dispenser.
The Bryn Mawr, Pa., school's fresh-squeezed juice fans are serious about their morning fix. 'Once when both juicers were broken, we [really took the heat] for not replacing them immediately," says Bernadette Chung, dining services director. "No matter how expensive oranges become, I can never drop fresh juice from the menu. It would be easier to drop bacon or eggs."
Nor would she consider changing the juice brand served from ...
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