CDTSummer2022 - 16

is that due diligence needs to be performed in both
scenarios as stewards of resources. Self-operated can
make changes immediately if the necessary resources
exist, outsourced services can also make immediate
changes within the parameters of the agreement.
Agreements exist where changes can occur through
a conversation between the outsourced management
and the institution, others require an amendment to
the agreement. outsourced services have a menu
of options and are in a constant state of evolution,
creating new concepts for products and services, as
well as seeking new partners who can provide the
newest trends to institutions.
GREENE: For most campuses, i believe that self-operated
dining is more flexible and can better adapt to changing
strategic priorities within higher education; however, it truly
depends on what each campus needs and collaboration with
their contract partner.
WHAT ABOUT THE ABILITY
TO INNOVATE?
GOLDBERG: As with this subject as a whole, " it
depends. " nimble is the word that drives a successful,
customer-flexible program. in order to meet the
evolving needs of our campus community and while
meeting all dietary requirements and contributing
financially to your university, which model is better
positioned for nimbleness? it depends on the
relationship dining has with the community and
campus leadership. if it is strong, a contracted model
may be able to match the efforts of a self-op, but
if not, the self-operated model has a seat at more
tables and is more intertwined with student needs
and student feedback, and is often given a little
more latitude. that latitude dissipates quickly as
expectations of grandeur took over. Enthusiasm and
realistic expectations must be tempered and managed.
AUBREY: investment in resources for innovation,
identification of branding, and institutional initiatives is a
heavy lift. outsourced services invest significant resources
in sustainability, health, wellness, innovation, and branding
because it is part of their competition in the higher education
marketplace. Professionals who are experts in their areas
are part of the support services for outsourced services.
Self-operated has academic experts and auxiliary experts on
staff in large institutions, but the depth of organization is a
challenge for small to mid-size institutions. the institution's
focus will also impact the resources available based on the
core academic competency of the institution.
GOLDBERG: From a technology standpoint, there are
limitations to integrating new systems, but contractors
appear to be a bit ahead in the race to bring innovation
(robots, contactless retail, feedback mechanisms). the
national Restaurant Association Show is an opportunity and
a resource, as are other trade shows, to learn about what is
available; contractors seem to have this assigned to folks.
We need to follow their lead and have foodservice tech as a
priority.
16
CAMPUS DINING TODAY | ContRACt oR SELF-oP?
CDTSummer2022

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