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My First Conference as a Foodservice Consultant: Reflections from FEED 2025

My First Conference as a Foodservice Consultant: Reflections from FEED 2025

Walking into FEED 2025 in San Diego, I'll be honest: I had no idea what to expect. After spending years on the operations side of foodservice and just over a year into my consulting journey at Envision Strategies, this was my first conference as a consultant rather than an operator. The shift in perspective was both exciting and a little intimidating. 
Bite-Sized Biographies: Ep. 4 – Brendan Evje

Bite-Sized Biographies: Ep. 4 – Brendan Evje

Sometimes the best consultants are those who've walked in their clients' shoes. In our latest Bite Sized Biography, we sit down with Brendan Evje, an Envision Strategies consultant whose journey from foodservice operations to strategic consulting offers a masterclass in career evolution.
Technology’s Impact on Corporate Dining: Small Changes, Big Results

Technology’s Impact on Corporate Dining: Small Changes, Big Results

In today's evolving corporate landscape, technology is fundamentally reshaping the dining experience for employees and operators alike. Through my work at Envision Strategies, I've observed how digital innovations are transforming foodservice across both university and corporate environments.
Data-Driven Dining: How Johns Hopkins University Transformed Its Campus Food Experience

Data-Driven Dining: How Johns Hopkins University Transformed Its Campus Food Experience

When Matt Moss arrived at Johns Hopkins University just over three years ago, he stepped into a transformative moment. After 50 years of contracted foodservice management, the university had made the bold decision to transition to a self-operated dining program.
Beyond Bureaucracy: How Colorado State University Navigates Dining Complexities Through Relationship Building

Beyond Bureaucracy: How Colorado State University Navigates Dining Complexities Through Relationship Building

Colorado State University's residential dining program serves over 6,000 students with meal plans, delivering approximately 2.5 million meals annually. As a land-grant institution established in 1870, the CSU is served by two distinct on-campus foodservice entities, Housing and Dining Services and Student Center dining. This division creates a unique operational environment that exemplifies the complexity of modern campus dining administration, requiring sophisticated strategies to navigate institutional structures while maintaining exceptional service. 
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