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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.
How FEED Bridges Planning and Design for Foodservice Consultants
For Sojo Alex and Eavan Jennings of Envision Strategies, attending FEED wasn't just a professional development checkbox. It was a chance to complete a circle that their day-to-day work in master planning and operations consulting leaves open…the part of the process that happens after the handoff.
How Appalachian State Turned Its Dining Hall Into the Heart of Campus
Appalachian State University's Elizabeth Riede shares how converting to all-you-care-to-eat dining transformed student community on campus, why food costs didn't rise, and why her next big investment is the frontline employee experience.
The $300 Million Problem: Solving Campus Dining Space Constraints
When your Student Union can't handle peak demand and new housing is coming without new dining facilities to match, operational fixes won't cut it. Jim Dwyer shares how Washington University in St. Louis is rethinking campus dining from the ground up through strategic master planning and cross-campus partnerships.
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