Insights
The Tale of Two Dining Programs: Why Nights and Weekends Are Different Operations
At SUNY New Paltz, real-time student feedback is already surfacing what operations look like on nights and weekends. The harder problem is building the staffing, supervision, and management infrastructure to actually fix what the data reveals.
How Georgia Southern Is Rethinking Campus Dining Spaces for the Next Generation of Students
Georgia Southern's Michael Murphy shares how a self-operated dining program serving 10,000+ students daily is planning for a future of multifaceted spaces, student-centered design, and food trends driven by global cuisines and customization.
How SUNY New Paltz Is Tackling Campus Dining’s Hardest Hours
Steven Deutsch, Executive Director of Campus Auxiliary Services at SUNY New Paltz, joins Rob White to discuss the operational gap that most campus dining leaders know well: the difference between how a program runs on a Tuesday afternoon and how it runs on a Saturday night.
The Hospitality Calling: Building A Talent Pipeline Higher Ed Can’t Ignore
Reading Time: 4 minutes
Key Topics: Hospitality Talent, Student Wellbeing, Auxiliary Services Leadership, Workforce Development
Featured Interview: Ginnie Dunleavy, Rhode Island School of Design
Watch the Full Video Interview ...
Building the Case for Major Dining Investment: Lessons from Johns Hopkins
Matt Moss of Johns Hopkins University shares how auxiliary leaders can build stronger cases for major dining investment, balancing financial projections with student experience, and managing the real-world impact of change on staff and campus stakeholders.
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