If you could wave a magic wand and fix one operational challenge tomorrow, what would it be?

For Jim Dwyer at Washington University in St. Louis, the answer is space.

Washington University runs a distinctive dining model, roughly half residential and half retail, with local community restaurants integrated into the program. It works well. But when students spend most of their day in the academic heart of campus, the gaps become clear. The Student Union can’t accommodate the full population, and new housing is on the way without new dining facilities to match.

In this conversation with Sojo Alex, Jim breaks down the challenge a lot of campus dining leaders know well. Growing demand, constrained infrastructure, and the pressure to meet students where they actually are.