From employing millennials to dealing with minimum wage increases, four university directors talk about the upcoming school year’s labor issues. Every year at NACUFS, Food Management hosts a small group of operators to discuss the challenges and success stories in college foodservice. This three-hour conversation covered a wide array of topics, from menu development to what is local. One common theme all five participants had was a staffing struggle for the upcoming year. What follows are their comments regarding the topic. ….