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Why Washington University Is Taking a Smarter Approach to Dining Space
Washington University in St. Louis has built a distinctive 50/50 dining model, and it works. But growing student demand and constrained infrastructure are creating gaps that can't be solved by building alone. Jim Dwyer shares how intentional master planning is changing the question from "where do we build?" to "where could dining already exist?"
Creating Community Through Campus Dining
Virginia Tech's 2023 renovation of Dietrick Hall's first-floor retail dining delivered an unexpected result: all-you-care-to-eat participation increased too. Brandon Hendricks explores what the data revealed about what students actually want from campus dining, and why efficiency and community aren't competing values.
Thought Leaders in Foodservice: Insights from Brandon Hendricks
After a multimillion-dollar renovation of Dietrick Hall, Virginia Tech expected higher retail volumes. What they didn't anticipate was a simultaneous rise in residential dining participation. Brandon Hendricks shares what that data revealed about the role community plays in campus dining.
Finding Capacity for Innovation Without Adding Headcount
Boston University Auxiliary Services oversees eight distinct business units: nearly 13,000 housing beds, comprehensive dining operations, arena concessions, events and conferences, bookstore, and transportation services across a sprawling mile-and-half campus. They've built sophisticated Power BI dashboards capturing performance data across every operation. Now they're ready for the next step: AI integration that could surface insights the team hasn't thought to look for.
Building Trust Through Transparency: How the University of New Mexico Aligns Dining Success with Institutional Goals
After 13 years of leading dining and hospitality at the University of New Mexico, Amanda Gerard has built her program on a simple but powerful principle: genuine transparency creates sustainable partnerships. In conversation with Ann Roebuck from Envision Strategies, Amanda explores three critical areas that dominate Auxiliary Services discussions: affordability, innovation, and retention and recruitment.
Envision Strategies Announces Team Member Promotions
Envision Strategies, a leading foodservice management advisory firm, announces significant leadership promotions that reflect the firm’s continued growth and commitment to delivering exceptional strategic guidance across education, corporate, healthcare, and hospitality markets.
Thought Leaders in Foodservice: Insights from Kris Klinger
In a recent conversation at NACAS, Rob White sat down with Kris Klinger, Ed.D., VP of Auxiliary Services at Boston University, to discuss a ...
Navigating Complexity: How Michigan State and Virginia Tech Are Redefining Campus Dining Excellence
When you’re feeding over 50,000 students across multiple dining halls like Michigan State, or managing 56 different retail concepts for 30,000 students like Virginia Tech, the complexities multiply exponentially. Both universities have built nationally recognized dining programs, but success at this scale requires constant innovation in allergen management, workforce development, and technology integration.
What sets these programs apart is how they’re tackling these complexities head-on with strategic solutions that prioritize student safety, operational excellence, and genuine culinary innovation.
NACAS Through A First-Timer’s Eyes
I’ll admit it: I didn’t know what to expect walking into my first NACAS conference. With more than 1,000 attendees, the scale caught me off guard. But here’s what surprised me most: it wasn’t the scale that made the experience valuable. It was the people.
Thought Leaders in Foodservice: Insights from Amanda Gerard
In Episode 2 of Thought Leaders in Foodservice, Ann Roebuck sits down with Amanda Gerard, Director of Dining and Hospitality at the University ...
Thought Leaders in Foodservice – Live from NACUFS Part 2: Insights from Brian Grove & Cheryl Berry
When student workers feel valued, culinary teams have creative freedom, and dining programs solve real problems like food insecurity, something ...
Thought Leaders in Foodservice – Live from NACUFS Part 1: Insights from Brian Grove & Cheryl Berry
When two powerhouse dining programs come together to discuss the future of campus foodservice, the conversation reveals how operational ...
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