CDT Summer 2022 - 8

leadership
agenda
if your campus was anything like it was at oregon State University, then the past
academic year was tough. Staffing levels and supply chain issues presented our
team with daily challenges, and the plans made yesterday are thrown back onto the
drawing board due to staff callouts and product shortages.
Like many campuses, oregon State's major staffing shortages caused us to alter
our menus, and the number of concepts opened each term. We started with basic
concepts based on our projected staffing levels, served reduced menus, and added
additional services as more staff was hired.
i want to acknowledge that the staff at oregon State have outperformed themselves
every day for the academic year. i am forever grateful for their flexibility and
addictive high spirits, no matter what was thrown at them. i am so proud of this team.
KER RY PAT ER S ON
nACUFS PRESidEnt
2022-2023
KERRY.PAtERSon@oREgonStAtE.EdU
i do not think we will be back to pre-Covid staffing levels this Fall. the lessons
learned last year will need to be continued and maybe even improved upon, as we
are experiencing high enrollment. this will mean increasing our grab-n-go options to
relieve long lines, evaluating what value-added products we can utilize with limited
staffing, and reviewing our menus to find the correct balance between variety and
staffing levels, keeping in mind the need for speed during the early parts of Fall.
Where the opportunity allows, introducing additional weekly menus for greater
flexibility due to supply issues will be explored.
For us, technology will play a bigger part in our operations; however, it is not going
to be the total answer. it may help with production and provide flexibility around
ordering, but we will still need chefs and other talented staff to " wow " our guests.
our industry depends on the personal touch.
due to high inflation, financial stewardship will be more of a focus in our
conversations. We are all dealing with increased labor and food costs while feeling
pressure from campus to limit increases in the cost of dining plans. Higher numbers
of students facing food insecurity as a result of all of this have the potential to also
rise on campus.
one area we have not compromised is our commitment to maintaining our
departmental values and mission. We continue to serve " Food You Can Feel good
About " - food that meets our culinary standards around transparency, social issues,
and sustainability.
the pandemic has given us the opportunity to streamline our operations. We need
to do this in a way that our cultures, values, and guest experiences are not diluted.
dining departments are renowned for confronting hardships and turning them into
opportunities.
So, what will you do on your campus? What will be your " new normal " this Fall?
8
CAMPUS DINING TODAY | LEAdERSHiP AgEndA

CDT Summer 2022

Table of Contents for the Digital Edition of CDT Summer 2022

CDT Summer 2022 - 1
CDT Summer 2022 - 2
CDT Summer 2022 - 3
CDT Summer 2022 - 4
CDT Summer 2022 - 5
CDT Summer 2022 - 6
CDT Summer 2022 - 7
CDT Summer 2022 - 8
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CDT Summer 2022 - 64
https://www.nxtbook.com/nacufs/NACUFS/summer-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/spring-2024-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/winter-2023-campus-dining-today
https://www.nxtbook.com/nacufs/NACUFS/cdt-summer-2022
https://www.nxtbook.com/nacufs/NACUFS/cdt-national-conference
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2023
https://www.nxtbook.com/nacufs/NACUFS/cdt-fall-2022
https://www.nxtbook.com/nacufs/NACUFS/cdtsummer2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayspring2022
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodayfall-winter2021
https://www.nxtbook.com/nacufs/NACUFS/campusdiningtodaysummer2021
https://www.nxtbook.com/nacufs/NACUFS/campus-dining-today-spring-2021
https://www.nxtbook.com/nacufs/NACUFS/Winter2020
https://www.nxtbook.com/nacufs/NACUFS/summer2020campusdiningtoday
https://www.nxtbook.com/nacufs/NACUFS/Spring2020
https://www.nxtbookmedia.com