Campus Dining 2030 and Beyond - 94

THE THINK TANK
Session 1
SOCIALIZATION THROUGH CULTURAL ENGAGEMENT
The participants believed that it is and will continue to be part of the duty of campus foodservice providers to
enable socialization between students, and particularly between students of different backgrounds. Many
operations already provide some cultural enrichment through specialty menus, while other organizations have
more involved and elaborate happenings around specific cultural and religious events. However, the
participants believe that this is such an important component of socialization and community building that
these events should be ingrained into foodservice programs and highlighted in the story telling of those
programs. In addition, these events should not simply focus on the unique foods of the highlighted culture but
should be used to exhibit the other aspects of that culture to educate and generate discussion among the
students.
COMMUNITY THROUGH TECHNOLOGY
With the plethora of available technologies and the next generation's affinity for socializing through apps,
there is an opportunity to leverage both to aid with in-person socialization. Students all have different needs
at different times in terms of their ability, willingness, and desire to socialize. To that end, a mobile app could
be utilized to allow students to self-identify their desire to socialize at any given time. Profiles could
include areas of interest and if they are looking to interact with other students at that time. For example, an
application that indicates desired level of socialization would be beneficial so that students may identify
others who are looking for a more social dining experience, and those who are searching for solitude or to get
work done while dining. This type of application would facilitate the flexibility to socialize in the way that best
suits their needs.
ADVOCACY & CHANGE MANAGEMENT
Foodservice providers must find avenues through which they can influence administrators to understand the
need to invest in facilities and technology. They need to acquire a seat at the table when making future,
long-term, and capital investment decisions. It is incumbent upon foodservice operators to highlight the needs
and experiences of the students and tell the stories that will have the greatest impact on future physical
dining facilities and dining experiences.
One suggested tactic to aid in making changes is to employ proof of concept tactics. When considering
making a change, it is often beneficial to first pilot the idea using a smaller subset of the population or a
smaller facility. If the concept is a piece of equipment or technology, then it is recommended that a single
unit be purchased and tested for feasibility. This feasibility study should then be used to make the case for
adoption and expansion of the product or service, or used to explain why the product or service would not be
successful on that specific campus.
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Campus Dining 2030 and Beyond

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