Insights
Why the Next Dining Innovation Isn’t More Space, It’s More Flexibility
Garrett DiStefano of UMass Dining shares why the next five years are about flexibility, not expansion, and how AI is helping the nation's top-ranked dining program learn which menu items actually work.
Build for the Menu You Haven’t Written Yet
Ask Steve Giardini to describe the University of Michigan's dining operation and the numbers come first. Thirty-one kitchens across the buildings his team operates. More than 500 full-time staff. Another 1,300 to 1,400 students on the payroll.
Why Flexible Kitchens Matter More Than New Buildings
Steve Giardini of Michigan Dining shares why flexible kitchen design, not more square footage, is the priority for the university's next facilities, and how automation is helping ease a major staffing challenge.
Station Nine: How Illinois State Built an Allergen-Free Venue That Everyone Wants
Illinois State University set out to build a safe dining venue for students with food allergies. Bill Legett shares how Station Nine became one of campus's most popular stops for everyone, allergies or not, and what made the program work.
Why William & Mary Puts Customer Service at the Center of Auxiliary Services
Jackson Mathews, AVP of Auxiliary Services at William & Mary, joins Brendan Evje to discuss why meeting students where they are (not where you expect them to be) is the most fundamental opportunity in campus auxiliary services right now.
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