What trends are driving change, and upgrades, in collegiate campus dining?
What trends are driving campus dining upgrades? Easy answer, taste and convenience! There is no doubt that the campus diner looks much different than it did 20 years ago. Students expect different payment choices, options, fancier drinks, and even different eating and hospitality environments. If you're looking to drive orders and boost auxiliary revenue for on-campus dining, take a look at these trends.
1) Grab-&-Go
Grab-&-Go food locations are the new "must have" trend in convenient campus dining. When students need something quick and do not have time for the dining hall, these walk-up counters can be placed about anywhere. These usually include "Smart Fridges" filled with sandwiches, drinks or chips. Generally these work on student dining passes, through a campus card or credit card. These offer quick and possibly mobile payment options, plus help save labor costs.
With your E&I membership you have access to a contract with Canteen. This company offers vending, self-checkout markets, coffee and more. See Canteen contract.
2) More Specific and Refined Beverage Options - Both Hot and Cold
Expanded coffee and caffeinated options are obvious, students experience daily stress from busy schedules. A coffee shop with many options, or even an on-campus coffee program may have benefits. Student caffeinated-spaces creates convenience, increases dining profits, and can be an added feature to show prospective students on campus visits. Schools are offering versatile menus with blended specialties, iced options, and even more customization.
An even newer beverage trend is smoothie bars and blended frozen drinks. Some schools are even offering "smoothie kiosks" that are open 24/7. These allow students to enjoy freshly made smoothie options with a fully contactless, robotic mix master with customization options.
3) More Authentic Dishes, Global Cuisine, and Changing Menus
The campus environment is more diverse than ever and many students seek global flavors in their meals. Social media and access to global entertainment introduce varieties of tastes and international ingredients. Students are broadening their culinary horizons by bringing in new flavors. It isn't just meals either, think different yogurts, desserts, and foods like yuzu kosho or mala spices are popular right now. Besides just actual food options, Gen Z seems to look for authentic experiences when dining.
E&I has dining contract options
For campus dining managers and auxiliary services, did you know your E&I membership offers procurement contracts with some of the largest on-campus vendors? Chartwells and Canteen are divisions of Compass Group, the world's largest food service company. Chartwell's creates dining programs that serve as the center of academic life. And Canteen offers innovative vending services with coffee, tea, breakroom snacks, and dining and cafe services.
Another E&I contract business partner, America To Go revolutionizes the way educational institutions manage catering and food ordering. Through its platform, schools can reduce costs and risk, increase compliance, and streamline invoicing.
4) Dietary Options and Restrictions
Because food allergy awareness is on the rise, college dining services are responding. It's not just food options that are nut or egg free either, some schools have introduced allergy-safe dining stations. To reduce cross-contamination risk in the cooking process, schools have created small kitchens that are completely free of top allergens. At Penn State University for example, it has introduced the 'Pure' dining hall that is Top 9 Allergen Certified and Kosher, and within a completely separate kitchen.
Some students also are looking for more plant-based options in their diets. At the University of Pittsburgh for example, an organization called The Pitt Veg Collective has created a vegan master list to spotlight vegan options at all dining facilities on campus. It even holds monthly meetings for students to discuss plant-based foods with chefs and dining managers.
5) Environmentally Friendly
Some food and dining providers are beginning to label menu items with respective carbon footprint, and featuring dishes with less of an environmental impact. And many schools are switching to biodegradable or reusable to-go containers. Chartwell's Higher Ed is a food provider for example that added "climate impact labels" to a number of menu items. Chartwell Higher Ed provides food service for 300+ campuses around the U.S. Chartwell Higher Ed knows that all schools are different and have different dining needs, and are always looking to reinvent the on-campus dining experience.
With your E&I membership, you have special pricing and terms with Chartwell's. It offers food service management, hospitality, and award-winning guest services. Chartwells works with E&I members to create a customized dining program engineered to meet your school's unique goals, needs and culture.
See Chartwells contract.
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Key Trends in Higher Education Procurement for 2024
The National Association of Educational Procurement (NAEP) surveyed chief procurement officers, chief business officers, and higher education procurement managers or directors about their top focus areas. Budgets are shrinking, and educational institutions are forced to examine cost-cutting measures wherever possible. With budget deficits, enrollment decline, and an end to pandemic relief funds, many schools are cutting programs and services. Procurement teams are under pressure to reduce costs. This E&I article discusses a few key trends, and ways higher education procurement is evolving in 2024.
