How operators are applying trends

College & University

Popular meal station formats 54% have added, plan to add action stations grab-and-go concepts customized coffee concepts alcoholic beverage concepts 44% 27% 54% have added or plan to add action stations, including DIY-type formats modeled after Chipotle 44% have added or plan to add grab-and-go concepts 27% have added or plan to add customized coffee concepts And for good measure … 4% have added or plan to add alcoholic beverage concepts 4% Source: FoodService Director’s 2016 C&U Census

No. 1: Michigan State University 2015 F&B revenue: $98M 2015 F&B purchases: $30M Audience size: 50,000 Location: East Lansing, Mich. 7 major renovations Guy Procopio, culinary services director At Michigan State University, the dining services department recently put the finishing touches on the last of seven major dining hall renovations, which started in 2009. From labor to flavor, Guy Procopio, culinary services director at Michigan State University, shares the topics that are top of mind—and those that are cooling off.

HOT NOT MSU’s menu trends Tandoori. Akers Hall, the last of MSU’s seven dining halls to be renovated, features two tandoori ovens churning out dishes such as curry chicken and spicy pork. “We have a real Asian and Indian food influence that students love,” Procopio says. Hyperlocal meats. While beef cattle, poultry and swine all are raised on Michigan State farms, any meat eaten on campus must be processed via the USDA, Procopio says. He’s currently working with the school’s supplier to bring MSU pork to dining halls. Sushi. “I think [it] has kind of hit its plateau,” he says. “It’s kind of another staple item.” Meatless Mondays. This marketing event has fallen by the wayside at MSU, Procopio says—the variety of options means students can go vegetarian every day. “They’re the customers, they’re buying, so they should be able to decide what they want to eat,” he says.

MSU’s operational trends HOT NOT Finding student employees. One of the unintended consequences of MSU’s major dining overhaul, Procopio says, is that more student employees are needed to staff the operations. While the numbers haven’t materialized, change may be coming. “It seems like [Gen Z] might be a workforce that will want to work more hours,” he says. Technology solutions. These go hand in hand with labor shortage issues, Procopio says, and biometrics and self-scanners may be able to replace a human employee whose talents are better used elsewhere. Experienced workers retiring. Fewer people in Michigan are entering the workforce, Procopio says, and with seasoned employees reaching retirement age, a new threat is creeping into the picture. The current decor. As MSU gets farther from its 2009 overhaul, carpet, furniture and fixtures all are wearing out. “We’re looking at a renewal plan on how to keep a fresh look at our facilities,” Procopio says.