Good menu data doesn’t stay good. Recipes get tweaked, vendors swap ingredients, and staff turns over — until the nutrition and allergen data in your system no longer matches what’s actually on the line.

In this on-demand session, registered dietitian Lisa Eberhart (RD, LDN) and 36-year collegiate dining leader Randy Lait (CASP) unpack “data drift”: the slow, invisible gap between your system of record and the food you serve. It’s not negligence, it’s entropy — and it quietly leaks money and creates risk every week through allergen errors, over- and under-production, emergency ingredient orders, inflated purchasing, and inaccurate nutrition information that erodes guest trust.

You’ll also hear a real-world operator spotlight from Appalachian State University, where Executive Director of Campus Dining Elizabeth Riede and Director of Nutrition Farrah Reidt (MHS, RDN, LDN) share how they keep menu data accurate at scale. Along the way, the team shows how Nutrislice DataTrust — Data Services, Allergen Intelligence, and Recipe Intelligence performed by credentialed RDs, enhanced by AI, and working continuously inside your menu management system — helps operators stop drift before it costs them. Watch the recording to learn how good data goes bad, what it really costs your operation, and how to keep it current without another all-hands cleanup.