Insights
Thought Leaders in Foodservice: Diana Heeren
Sojo Alex, Principal at Envision Strategies is joined by Diana Heeren, Associate Vice President for Finance at Trinity University. Sojo and Diana discuss the nuances of supplier sourcing, and how communication plays a critical role during that RFP process, not only with potential suppliers, but also with the students. Diana also addresses resource roadblocks, specifically in terms of labor, and the challenges and solutions in competing with a thriving San Antonio dining scene. They also delve into monitoring dining performance, and communicating program success and challenges to key stakeholders. We know you’ll enjoy this informative and engaging conversation with one of the best in college and university foodservice!
Thought Leaders in Foodservice: Steve Giardini
Mindy Segal, Principal at Envision Strategies is joined by Steve Giardini, Senior Director at Michigan Dining. Mindy and Steve dive into the post-pandemic labor challenges facing university dining, some of the strategies employed by Michigan Dining, and how Michigan Dining is engaging with the campus community. They also dive into how they serve the unique needs of four generations of constituents, and how Michigan Dining plays a part in the success of students on campus. Tune in for this fascinating and informative episode of Thought Leaders in Foodservice!
Thought Leaders in Foodservice: Stephen Barr
Rob White, President of Envision Strategies is joined by Stephen Barr, Director of Business Services at Virginia Commonwealth University. Rob and Stephen dive into navigating the complexities in University Auxiliary Services, the strategies employed at VCU, and connecting with the campus community. They also discuss the nuances and mechanics of communication with business partners, and patterns in student dining.
Tips to Overcome Staffing Challenges in Your Dining Program
You can have the most innovative dining program around, but you’ll never be truly successful without the right team in place. Staffing operations, whether large or small, continues to be one of the biggest challenges for university foodservice directors looking to optimize their operations. But, don't despair: there are creative and practical solutions available to help you navigate these challenging times.
Thought Leaders in Foodservice: Elizabeth Reide
Discover our extensive conversation with Elizabeth Riede, the Executive Director of Campus Dining at Appalachian State University. Sojo and Elizabeth delve into crucial aspects of the contemporary campus dining landscape, encompassing the transition to all-access dining, fostering a positive employee culture, and promoting sustainability initiatives.
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