Insights
Why Swarthmore College Is Betting on the Human Touch in an Age of Automation
Anthony Coschignano, Associate Vice President for Campus Services at Swarthmore College, joins Rob White to discuss the staffing pressures, automation opportunities, and one thing no kiosk can replace in campus auxiliary services: the human touch.
Beyond the Traditional Dining Hall: Georgia Southern’s Vision for Student-Centered Spaces
Michael Murphy of Georgia Southern University makes the case for moving beyond single-function dining halls toward student-centered spaces that serve the full campus community, and shares what students are actually asking for right now.
Why Saint Louis University Connects Dining Investment to Student Retention
Ben Perlman, Assistant Vice President for Student Engagement at Saint Louis University, joins Sojo Alex to discuss why investment in campus dining and auxiliary services is ultimately an argument about student belonging, and why that makes it one of the most strategically important conversations in higher education right now.
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.
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