Insights
What Actually Determines the Success of a Dining Transition
Geoff Labe, Assistant Vice President for Operations at Lafayette College, sits down with Mindy Segal to walk through Lafayette's limited RFP process, from the assessment work that surfaced real campus challenges to the first difficult year with a new dining partner and the renovations that followed.
Swarthmore’s Balanced Approach to Campus Services
Anthony Coschignano of Swarthmore College shares how his team is using automation to handle volume and reduce friction, while protecting the human connections that make campus auxiliary services meaningful.
Why Illinois State University’s Allergen-Free Dining Station Became Everyone’s Favorite
Bill Legett of Illinois State University shares how a top-nine allergen-free dining station built to serve students with dietary needs became one of the most popular concepts on campus, and what that says about where student dining is headed.
The Retention Equation: Why Auxiliary Investment Matters More Than Ever
Ben Perlman of Saint Louis University shares why the strongest argument for dining and auxiliary investment isn't about amenities, it's about belonging, and why that makes it one of the most strategically important conversations in higher education right now.
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.
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