Insights
What Makes Students Say Yes to a Meal Plan
At most large public universities, voluntary meal plan participation is an uphill climb. At the University of Florida, Director of Food and Beverage Services Matt Mueller has helped more than double participation in four years, by building a program that earns its place in students' lives.
How UC Berkeley Is Building a Dining Program That Can Grow With Its Campus
Christopher Henning, Executive Director of Dining at UC Berkeley, joins Sojo Alex to share how he's built a data-driven, rapidly expanding dining program on one of the country's most complex campuses, and what he's learned navigating a master plan, a leadership gap, and a Bay Area labor market all at once.
Why Small Campuses Move Faster on Student Feedback
Erik Russell of Occidental College shares how a small campus turns student feedback into real dining solutions, using a student-led working group to build ideas from the bottom up instead of the top down.
Why the Next Dining Innovation Isn’t More Space, It’s More Flexibility
Garrett DiStefano of UMass Dining shares why the next five years are about flexibility, not expansion, and how AI is helping the nation's top-ranked dining program learn which menu items actually work.
Build for the Menu You Haven’t Written Yet
Ask Steve Giardini to describe the University of Michigan's dining operation and the numbers come first. Thirty-one kitchens across the buildings his team operates. More than 500 full-time staff. Another 1,300 to 1,400 students on the payroll.
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