Insights
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
Featured Interview: Ginnie Dunleavy, Rhode Island School of Design
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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.
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