Campus Dining 2030 and Beyond - 18

Facilities FOCUS GROUPS
As the physical space in which dining is offered evolves in terms of spatial layout, physical
features, ambiance, design features, what is offered, and how it is presented, it is
incumbent upon stakeholders to identify what will accommodate an evolving workforce
and customer base, as well as new safety regulations and requirements at the university
and state levels. Thus, the focus group conversations turned to the physical facilities and
how they should change when capital expenditures allow for it.
1. Need versatility to keep up with trends, flexibility is paramount
a. Try to do something very well in a small space
b. Flexibility in space usage
c. Micro restaurants that can cook items to order in front of the guest
Adjustable/flexible for different meals. For example, a grab-and-go breakfast
location could convert to a sit-down dinner location
d.
2. Design to build community
a. Design for more variety of seating styles (both together and alone)
i Mixed use space - options for solitude or socializing; ability to plug in
.
b. Design intentional collision points between staff/faculty and students
i Freshmen to be able to connect with upper-class (juniors and seniors) students
.
c. Design for self-serve, but provide space for community
Consider a central commissary, especially for grab-and-go, but dining spaces still
have to feel unique
e.
f.
Design to allow less table turnover and encourage longer, more in-depth
conversations and interactions
As students become more mobile, it is important to keep the all-you-care-to-eat
facility as a touchpoint between the student and service provider, as well as a place
to gather
d.
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Campus Dining 2030 and Beyond

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