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Findings
Below are the key themes that emerged from the focus group discussions and data collection.
They include overarching topics to guide the future of foodservice in 2030 and beyond, such as:
Leadership
Customer wants and needs
Community building
Cost containment
Investment in personnel
Technology
Additionally, under each subsequent major topic of discussion (labor, facilities, technology,
customer desires, corporate social responsibility, and diversity, equity, and inclusion), ideas
emerged that can guide change management within higher education dining facilities. Finally,
participants were asked to share other burgeoning questions that they wanted to understand.
Those questions are listed at the end and may be used for further discussion and understanding of
the respective dining facility of interest. Moreover, these findings were used to develop the
questionnaires for the students as customers, students as employees, and front-line employees,
respectively.
Key Areas
Below are the key areas of emphasis for the future of foodservice based on the discussions and
information provided across the six focus groups. These key areas represent the findings from the
discussion around what participants predicted will be areas of emphasis in 2030 and beyond and
include leadership, customer needs and desires, creating communities for students, cost
containment, investment in people, and technology use.
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Table of Contents for the Digital Edition of Campus Dining 2030 and Beyond

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