Insights
How FEED Bridges Planning and Design for Foodservice Consultants
For Sojo Alex and Eavan Jennings of Envision Strategies, attending FEED wasn't just a professional development checkbox. It was a chance to complete a circle that their day-to-day work in master planning and operations consulting leaves open…the part of the process that happens after the handoff.
How Appalachian State Turned Its Dining Hall Into the Heart of Campus
Appalachian State University's Elizabeth Riede shares how converting to all-you-care-to-eat dining transformed student community on campus, why food costs didn't rise, and why her next big investment is the frontline employee experience.
The $300 Million Problem: Solving Campus Dining Space Constraints
When your Student Union can't handle peak demand and new housing is coming without new dining facilities to match, operational fixes won't cut it. Jim Dwyer shares how Washington University in St. Louis is rethinking campus dining from the ground up through strategic master planning and cross-campus partnerships.
Why Washington University Is Taking a Smarter Approach to Dining Space
Washington University in St. Louis has built a distinctive 50/50 dining model, and it works. But growing student demand and constrained infrastructure are creating gaps that can't be solved by building alone. Jim Dwyer shares how intentional master planning is changing the question from "where do we build?" to "where could dining already exist?"
Creating Community Through Campus Dining
Virginia Tech's 2023 renovation of Dietrick Hall's first-floor retail dining delivered an unexpected result: all-you-care-to-eat participation increased too. Brandon Hendricks explores what the data revealed about what students actually want from campus dining, and why efficiency and community aren't competing values.
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