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FOCUS GROUPS Key Areas
1. Leadership
a. Alignment between institution and foodservice provider
b. Diverse representation in leadership roles
2. Customer needs and desires (facilities, technology, offerings)
a. How do they want to eat?
b. Healthy and delicious options
c. Portability of food: Is there a willingness to sacrifice some quality for portability?
d. Food and offerings to look more like a restaurant from the community
e Accommodate " flexitarians " .
f. Ensure online ordering is available and works
g Diversity, equity, and inclusion (DEI): accommodate diverse student food needs/wants
.
h. Unique/authentic experiences
Giving the customer all of what they want, but maintaining a good price (they are price sensitive) -
must be cost effective/affordable for students
i.
More inclusive food system - working with students with food insecurity
j What should the meal plan structure look like?.
k. Needs of freshmen are different than needs of seniors
Holistic approach (student development), quality of experience, food as fuel for academic
performance, teaching them about healthful/balanced eating
l.
Mental health and well-being of the student
m. What are the optimal service hours?
3. Creating communities for students
a. Build community and educate through specialty diet options (e.g. halal, kosher, vegetarian)
b. Food as a cultural bridge
c. Customer engagement and communication
d. Ensure organizations give consumers information they need electronically
e Which meal part is most important for community building?.
4. Cost containment
a. Labor costs
b. Menu engineering to account for staffing issues
5. Investment in people
a. Employee training
b. Career progression, succession planning
c. Affordability for staff
d. DEI - labor to reflect student population
6. Technology use
a. To drive sustainability and cut waste and wait times
b. Not necessarily to replace people at point of service/but rather in the back with automation
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Campus Dining 2030 and Beyond

Table of Contents for the Digital Edition of Campus Dining 2030 and Beyond

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