Insights
How Georgia Southern Is Rethinking Campus Dining Spaces for the Next Generation of Students
Georgia Southern's Michael Murphy shares how a self-operated dining program serving 10,000+ students daily is planning for a future of multifaceted spaces, student-centered design, and food trends driven by global cuisines and customization.
How SUNY New Paltz Is Tackling Campus Dining’s Hardest Hours
Steven Deutsch, Executive Director of Campus Auxiliary Services at SUNY New Paltz, joins Rob White to discuss the operational gap that most campus dining leaders know well: the difference between how a program runs on a Tuesday afternoon and how it runs on a Saturday night.
The Hospitality Calling: Building A Talent Pipeline Higher Ed Can’t Ignore
Reading Time: 4 minutes
Key Topics: Hospitality Talent, Student Wellbeing, Auxiliary Services Leadership, Workforce Development
Featured Interview: Ginnie Dunleavy, Rhode Island School of Design
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Building the Case for Major Dining Investment: Lessons from Johns Hopkins
Matt Moss of Johns Hopkins University shares how auxiliary leaders can build stronger cases for major dining investment, balancing financial projections with student experience, and managing the real-world impact of change on staff and campus stakeholders.
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.
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