What if the biggest opportunity in campus dining isn’t the food at all, but the community built around it?

Elizabeth Riede at Appalachian State University thinks so.

Since converting from a declining balance retail model to two all-you-care-to-eat dining halls, App State has seen something unexpected. Students aren’t rushing through meals. They’re staying, using the dining hall as their kitchen, living room and study space all in one. And food costs haven’t gone up.

What’s next for Elizabeth and App State? Enriching the employee experience. With over 500 student workers and 130 full-time staff, she sees a real opportunity to reduce frontline friction so employees can focus on development and engagement rather than just getting through the day.

In this conversation with Rob White, Elizabeth shares what’s driving App State’s momentum and where she sees the biggest opportunities ahead.