Insights
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.
The Retention Equation: Why Auxiliary Investment Matters More Than Ever
Ben Perlman of Saint Louis University shares why the strongest argument for dining and auxiliary investment isn't about amenities, it's about belonging, and why that makes it one of the most strategically important conversations in higher education right now.
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.
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