Insights
Why Flexible Kitchens Matter More Than New Buildings
Steve Giardini of Michigan Dining shares why flexible kitchen design, not more square footage, is the priority for the university's next facilities, and how automation is helping ease a major staffing challenge.
Station Nine: How Illinois State Built an Allergen-Free Venue That Everyone Wants
Illinois State University set out to build a safe dining venue for students with food allergies. Bill Legett shares how Station Nine became one of campus's most popular stops for everyone, allergies or not, and what made the program work.
Why William & Mary Puts Customer Service at the Center of Auxiliary Services
Jackson Mathews, AVP of Auxiliary Services at William & Mary, joins Brendan Evje to discuss why meeting students where they are (not where you expect them to be) is the most fundamental opportunity in campus auxiliary services right now.
Why Meal Plan Value Means More Than the Dining Hall
Angela Rader of Sacramento State shares how food insecurity is shaping meal plan strategy on campus, and how a new residence hall is adding a required discounted meal program into the mix.
Tour the Trends: A Chicago Food Tour Through My Two Worlds
Eavan Jennings recently joined an invite-only restaurant tour in Chicago without knowing a single stop on the itinerary. From a bar top built for watching drinks being made to lessons on storytelling and student choice, she found plenty to bring back to campus dining.
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