Insights
Why Meal Plan Value Means More Than the Dining Hall
Angela Rader of Sacramento State shares how food insecurity is shaping meal plan strategy on campus, and how a new residence hall is adding a required discounted meal program into the mix.
Tour the Trends: A Chicago Food Tour Through My Two Worlds
Eavan Jennings recently joined an invite-only restaurant tour in Chicago without knowing a single stop on the itinerary. From a bar top built for watching drinks being made to lessons on storytelling and student choice, she found plenty to bring back to campus dining.
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.
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