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Case studies

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Learning 2.1: "Filling Restaurants & Making Healthy Palatable"

Topics explored: - Who wins in recessionary dining and what it means going forward - The necessity of an online presence and usage of social media - Defining the value of customization and smaller portions 
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Learning 2.2: "Small Consumers, Big Business"

Topics explored: - Best practices in appealing to both kids and their parents - The evolving meaning of "kid-friendliness": beyond crayons - Achieving the ideal balance between fun and healthy menus 
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Learning 2.3: "A Rainbow of Green"

Topics explored: - What exactly "sustainable" means to the foodservice consumer - The extent to which consumers buy into "going green" - Putting a price on sustainability 
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