Insights
Let the Students Do the Homework
Occidental College enrolls roughly 2,000 students and runs one a la carte dining hall plus a small retail space with a pizza oven and a grill. There is very little machinery sitting between a student's complaint and the person who can act on it.
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.
Flexibility Is the New Efficiency
We asked Garrett DiStefano, Director of Residential & Retail Dining Services at UMass Amherst, a single question: looking at his dining facilities five years from now, what's the one thing that absolutely has to be different? His answer had less to do with new equipment than with how much a single serving station can reasonably be asked to do.
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.
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.
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