Collegiate Dining’s New Trends

Modern college dining is evolving with demands for flexibility, authenticity, sustainability, inclusivity, and social experiences. Universities are continually upgrading their dining facilities to meet these expectations.

Meeting High Expectations

Parents visiting campus dining halls often comment on how much the food has improved since their college days. Students today are more food-savvy, influenced by dining out, travel, and social media, making it crucial for college dining services to keep up with trends.

Campus Cuisine Trends

Operators and designers are noticing a higher demand for international cuisines, with a focus on authentic flavors and ingredients. For example, Rochester Institute of Technology (RIT) has added more African, specifically West African, menu options to cater to its diverse student body.

At the University of Wisconsin-Madison, flavor stations with various spices and hot sauces allow for meal customization. UCLA emphasizes health by ensuring every station offers balanced meals with plenty of vegetables, moving away from concepts like Meatless Mondays.

RIT aims for 50% plant-based options by 2025, focusing on training staff to meet this goal. This approach ensures that each menu platform, from barbecue to grill areas, includes plant-based proteins.

Labor Challenges

The foodservice industry faces labor challenges, with a drop in the skill level of new hires. Indiana University (IU) and others are implementing in-house culinary programs to train staff. Efficient back-of-the-house design and versatile equipment like combi ovens help maximize productivity.

Technology in Dining

Technology is becoming increasingly important in college dining. Automated make tables and touch-screen ordering systems are being explored to enhance efficiency. Mobile ordering apps at schools like UCLA and RIT allow students to see wait times and receive notifications when their food is ready.

Sustainability Initiatives

Sustainability is a major focus, with universities moving towards reusable dishware and trayless dining to reduce waste. Schools like IU and UW-Madison have also implemented food-waste tracking systems to minimize overproduction.

Balancing Costs and Expectations

Rising costs remain a significant challenge. Operators are finding ways to maintain high standards while managing expenses. Prioritizing quality over quantity and making strategic investments in equipment and staff training are key strategies.

Collegiate dining is continuously adapting to meet the evolving tastes and expectations of students. By focusing on authentic flavors, efficient operations, and sustainable practices, universities are enhancing the campus dining experience.