When student workers feel valued, culinary teams have creative freedom, and dining programs solve real problems like food insecurity, something transformative happens on campus.

In this second episode live from NACUFS, Sojo Alex continues the conversation with Cheryl Berry from Michigan State University and Brian Grove from Virginia Tech, diving deeper into the strategies that separate good dining programs from great ones. From professional development initiatives and competitive culinary programs to bold meal plan restructuring that addresses student hardship, these dining leaders share how intentional culture-building and data-driven decision-making create dining experiences that truly serve their communities.

Did you miss Part 01 of this conversation? Watch it Here

———-

Keep an eye out for more episodes in our Thought Leaders in Foodservice Series