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QUESTIONS
After analyzing and synthesizing the data from the earlier rounds of data collection, pointed
topics and questions were generated to be presented at the Think Tank.
Session 1: Student-Facing Facilities: Balancing Technology and Socialization Through
Design
In this session, participants looked at the wants and needs of the student customers in terms
of technology and socialization while dining. They then brainstormed the various facility
design and technology components that could best fulfill those needs.
Session 2: Promoting Student Well-Being and Functional Nutrition
This session underscored the students' and services providers' assertions for the need for food
to fuel every aspect of their lives and considered the students' mental health and well-being.
They then explored programming meals that will: promote student mental health, educate
around nutrition and performance, and promote healthy/balanced eating now and in the
future.
Session 3: Employee-Facing Facilities: Designing for Flexibility and Labor Constraints
Participants explored the various ways in which facilities can be designed for flexibility and
efficiency to help account for the ongoing labor concerns and constraints. Ideas were
generated for how to update front- and back-of-house facilities to maximize their flexibility
and efficiency.
Session 4: Labor Issues: Attracting, Retaining, Developing employees, and Student
employees
Labor issues continue to be one of the greatest challenges to the industry. This session was
used to identify meaningful strategies to attract, retain, and develop current and future
employees. A discussion on the student as an employee, and the benefits and challenges this
presents, was also included.
Session 5: Technology-Enabled Meal Provision: Barriers and Drivers
In this session, various technology options available to provide meals, be it through mobile
ordering or robotic preparation, were discussed. Participants then identified the barriers and
drivers for implementing and utilizing these meal provision technologies, strategized how to
overcome those barriers, and ideated how to leverage the drivers.
Session 6: CSR and Sustainability: Barriers and Drivers
The final session was used to flesh out the barriers and facilitators to corporate social
responsibility (CSR) and sustainability efforts in campus dining now and in the future. The most
salient and implementable ideas to help move campus foodservice in a more sustainable
direction were then identified.
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