In Episode 2 of Thought Leaders in Foodservice, Ann Roebuck sits down with Amanda Gerard, Director of Dining and Hospitality at the University of New Mexico. Their conversation tackles the three areas that define campus dining success: affordability, innovation, and retention and recruitment, and how programs navigate these priorities through clear goals, measurable KPIs, and transparent partnerships.

Discover why some dining programs thrive while others struggle to gain traction with their campus communities. Watch the full interview to learn more!