Insights
Flexibility Is the New Efficiency
We asked Garrett DiStefano, Director of Residential & Retail Dining Services at UMass Amherst, a single question: looking at his dining facilities five years from now, what's the one thing that absolutely has to be different? His answer had less to do with new equipment than with how much a single serving station can reasonably be asked to do.
Why Small Campuses Move Faster on Student Feedback
Erik Russell of Occidental College shares how a small campus turns student feedback into real dining solutions, using a student-led working group to build ideas from the bottom up instead of the top down.
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 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.
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.
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