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Why Swarthmore College Is Betting on the Human Touch in an Age of Automation
Anthony Coschignano, Associate Vice President for Campus Services at Swarthmore College, joins Rob White to discuss the staffing pressures, automation opportunities, and one thing no kiosk can replace in campus auxiliary services: the human touch.
Beyond the Traditional Dining Hall: Georgia Southern’s Vision for Student-Centered Spaces
Michael Murphy of Georgia Southern University makes the case for moving beyond single-function dining halls toward student-centered spaces that serve the full campus community, and shares what students are actually asking for right now.
Why Saint Louis University Connects Dining Investment to Student Retention
Ben Perlman, Assistant Vice President for Student Engagement at Saint Louis University, joins Sojo Alex to discuss why investment in campus dining and auxiliary services is ultimately an argument about student belonging, and why that makes it one of the most strategically important conversations in higher education right now.
The Tale of Two Dining Programs: Why Nights and Weekends Are Different Operations
At SUNY New Paltz, real-time student feedback is already surfacing what operations look like on nights and weekends. The harder problem is building the staffing, supervision, and management infrastructure to actually fix what the data reveals.
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.
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
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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.
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.
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.
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