Insights
Meeting Students Where They Are: A Conversation with Jackson Mathews on the Future of Auxiliary Services
Brendan Evje sat down with Jackson Mathews, AVP of Auxiliary Services at William & Mary to address two questions that sit at the center of nearly every auxiliary services program: how do you improve the student experience, and how do you know if you're actually reaching students in the first place?
Weighing in the Trade-Offs of AI in the Dining Hall
In our latest Thought Leaders in Foodservice conversation, Sojo Alex talked with Brian Muganda from UC Berkeley about where AI is starting to show up in campus dining, from project management and centralized reporting dashboards to (soon) cost of goods, purchasing, and sustainability metrics.
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.
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.
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