Insights
Why Rhode Island School of Design Sees Higher Education as Hospitality’s Untapped Frontier
Ginnie Dunleavy, Executive Director of Auxiliary Services at Rhode Island School of Design, joins Sojo Alex to discuss running one of campus dining's most eclectic auxiliary portfolios, and why building a hospitality talent pipeline into higher education may be the industry's most overlooked opportunity.
What WISE Taught Me About Myself (And Why That Matters at Work)
Ann Roebuck went to SHFM's WISE gathering expecting something intimate. What she didn't expect was to leave knowing herself a little better. Here's what the experience revealed, and why she'd tell any woman in the industry to go.
Why Students Stay: The Community Model Behind App State’s Dining Program
At Appalachian State University, students don't just swipe in and leave. They stay. Elizabeth Riede, Executive Director of Campus Dining, shares how App State's shift to all-you-care-to-eat dining created something more than a meal program. It became a genuine community hub where students want to spend their time.
How Johns Hopkins Is Moving Campus Dining Beyond the Bottom Line
Matt Moss of Johns Hopkins University shares what it takes to build administrative support for major dining investments, and why change management is often the harder conversation.
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.
No results found.
