When two powerhouse dining programs come together to discuss the future of campus foodservice, the conversation reveals how operational excellence and strategic vision combine to create transformative student experiences.

In this season’s premier episode of Thought Leaders in Foodservice, filmed live at NACUFS, Cheryl Berry from Michigan State University and Brian Grove from Virginia Tech open up to Sojo Alex about the complex realities facing today’s campus dining operations. Their conversation moves beyond surface-level challenges to explore how leading institutions are reimagining foodservice to meet increasingly diverse student needs while navigating persistent resource constraints.

Watch the full conversation to discover specific strategies these dining leaders are implementing, the lessons they’ve learned through major transformations, and their perspective on where campus dining is heading next.

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