{"id":13249,"date":"2020-06-04T12:42:27","date_gmt":"2020-06-04T17:42:27","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=13249"},"modified":"2020-06-08T08:50:21","modified_gmt":"2020-06-08T13:50:21","slug":"back-to-open-the-future-of-on-campus-dining","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/back-to-open-the-future-of-on-campus-dining","title":{"rendered":"Back to Open: The Future of On-Campus Dining"},"content":{"rendered":"<p>Dining services at college and universities looked very different at the end of the school year when compared to the beginning. The COVID-19 pandemic has given these institutions both short-term challenges and considerations for how to safely address dining options in the future.<\/p>\n<h2><strong>Insights from College and University Operators<\/strong><\/h2>\n<p>Datassential has a <a href=\"https:\/\/datassential.com\/coronavirus\/\" target=\"_blank\" rel=\"noopener\">comprehensive series of coronavirus-related reports<\/a>, which includes a look into the higher education space. Their findings are compiled based on secondary research and an operator survey fielded in late March with more than 400 operators, including 51 from the C&amp;U segment. Key insights included:<\/p>\n<ul>\n<li>Only 2% of dining operations were completely open for business, including dine-in service. 51% were closely completely, and 47% were offering takeout and\/or delivery, but no dining in option<\/li>\n<li>Since the outbreak of COVID-19, 86% these C&amp;U operations have seen at least a 70% decrease in their business; 45% of respondents said their business was down 100%<\/li>\n<li>More than half of C&amp;U operators have reduced their staff by more than 75%<\/li>\n<li>A majority (63%) are \u201cworried, but fairly confident our operation will get through this in one piece\u201d<\/li>\n<li>Among the C&amp;U operators that were open, 80% have narrowed their menu offerings, and 96% have decreased their purchasing<\/li>\n<\/ul>\n<h2><strong>A Look Ahead at C&amp;U Dining<\/strong><\/h2>\n<p>The state of on-campus dining, as shown in the Datassential research, indicates on-campus facilities are facing significant challenges. As they move forward, their approach to dining must put the health of students, faculty and staff first, while still meeting their basic needs.<\/p>\n<p>Kelsey Harmon Finn is the CEO of NACAS, the largest auxiliary and ancillary services organization serving higher education. She shares some of the thoughts and conversations from around the industry as institutions plan to get back to open.<\/p>\n<h3><em>Physical Distancing in Dining Spaces<\/em><\/h3>\n<p>Dining halls and cafeterias are, by nature, social areas on campus \u2015 making social distancing policies critical. Colleges and universities are implementing a <a href=\"https:\/\/www.partstown.com\/about-us\/cafeteria-design-ideas-safety-convenience\" target=\"_blank\" rel=\"noopener\">variety of tactics<\/a> to maintain physical separation between patrons.<\/p>\n<p>Cafeterias that decide to open will likely look different in the fall. Scheduled dining times is one option, which strictly limits access to a smaller number of students on a rotating basis. Times are spaced out to allow for thorough cleaning between groups. Lines are managed to keep space between guests, and the number of seats per table and tables per room would decrease.<\/p>\n<p>Buffets may also go by the wayside, and dining services may choose to operate more like full-service restaurants with servers delivering food to tables. This approach would help protect the areas where food is prepared and plated.<\/p>\n<p>Schools are also looking for creative ways to use space outside of designated dining facilities, such as utilizing outdoor areas and satellite pick-up locations using delivery trucks.<\/p>\n<h3><em>Grab-and-Go and Delivery Options<\/em><\/h3>\n<p>Some institutions are choosing to keep the cafeterias and common dining areas closed and just offer grab-and-go or delivery service.<\/p>\n<p>Many cafeterias are already well equipped for grab and go. Using a standard buffet set-up, prepackaged meals are an option to get students in and out quickly. Schools will use what they have as much as possible \u2015 leveraging existing prep space to package and assemble meals or purchasing items that come premade.<\/p>\n<p>Some urban campuses are using Uber Eats, Grubhub or other established delivery services, which can bring to bear innovation. Others are doing their own delivery programs to keep staff employed. The key to any delivery program is to focus on the campus\u2019 specific needs and implementing formal or informal ways to serve students in the dorms and other on-campus locations. If dining halls don\u2019t have an easy delivery option, Finn sees them being skipped over.<\/p>\n<p>With delivery, it also doesn\u2019t always have to be real time. There is a possibility for delivery meals that can be cooked on-demand, similar to meal subscription services. These meals, along with convenience items like snacks and beverages, would sustain students for the week.<\/p>\n<p>Some of the key considerations when evaluating grab-and-go and delivery approaches include:<\/p>\n<ul>\n<li>How students get into the facility or obtain food without impacting their or the workers\u2019 safety<\/li>\n<li>The need for consumable products and how that effects purchasing<\/li>\n<li>The increased waste from packaged goods and how it impacts or creates a need for sustainability programs on campus<\/li>\n<li>The margins and revenue from delivery and grab-and-go models are slim compared to traditional cafeterias; it\u2019s easier to serve mass amounts of people economically<\/li>\n<\/ul>\n<p>Mobile ordering is another component to consider. According to Finn, conversations around mobile ordering have increased significantly. It removes the process of waiting in line and gives students the option of going to get food and leaving, getting food and eating it in a safe space and or getting delivery.<\/p>\n<h3><em>Assessing On-Campus Facilities and the Supply Chain<\/em><\/h3>\n<p>As some schools move away from traditional cafeteria dining, those facilities can be used as dark kitchens \u2015 shut down to the public, but still preparing meals. Dark kitchens use the equipment schools have invested in and keep foodservice workers employed.<\/p>\n<p>Additionally, Finn believes that schools that have restaurant chain locations on their campuses will leverage them in a larger way. These chains will have the capacity and ability to do mobile ordering, grab and go and delivery \u2015 leveraging resources and business incentives from their other off-campus operations. Schools will lean on them heavily to help them through the process and to solve problems.<\/p>\n<p>Overall foodservice supply chain also has an impact on on-campus choices \u2015 the ability to manage pre-orders, the procurement cycle and how quickly ingredients can be obtained. There is a growing tension between supply and delivery to end users.<\/p>\n<p>This scenario may lead to high education looking local for purchasing options. Although the \u201cfarm-to-student\u201d concept is already a trend, recent developments may make it more important to leverage what\u2019s in your backyard, according to Finn.<\/p>\n<p>Colleges and universities should be cognizant of the changing landscape while still keeping in mind that dining services, and its correlation on campus initiatives like sustainability, can be a differentiator for an institution. To help aid dining leadership through this challenging time, NACAS offers <a href=\"https:\/\/nacas.org\/covid-19-resources\/\" target=\"_blank\" rel=\"noopener\">several resources for higher education related to COVID-19<\/a>, including a <a href=\"https:\/\/nacas.org\/nacas-virus-vr-series\/\" target=\"_blank\" rel=\"noopener\">Virtual Roundtable Series<\/a>.<\/p>\n<h2><strong>Join the Back to Open Discussion<\/strong><\/h2>\n<p>Colleges and universities are just one group considering what \u201cback to open\u201d will look like. By connecting across segments and discussing the current challenges and future opportunities, the foodservice industry will be stronger.<\/p>\n<p>Join the Back to Open discussion \u2015 follow us on social media, <a href=\"https:\/\/www.partstown.com\/about-us\/blog\">visit our blog<\/a> and subscribe to the Heritage PartsCast podcast via <a href=\"https:\/\/podcasts.apple.com\/us\/podcast\/heritage-partscast\/id1475510759\" target=\"_blank\" rel=\"noopener\">Apple Podcasts<\/a>, <a href=\"https:\/\/open.spotify.com\/show\/3q3rZ7XpoOJSTR7itRyIXx\" target=\"_blank\" rel=\"noopener\">Spotify<\/a> or your podcast player of choice.<\/p>\n<p>Here\u2019s to getting back to open!<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dining services at college and universities looked very different at the end of the school year when compared to the beginning. The COVID-19 pandemic has given these institutions both short-term challenges and considerations for how to safely address dining options in the future. Insights from College and University Operators Datassential has a comprehensive series of [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":13251,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[811,10,15],"tags":[833,705,717,706,716,834,835],"class_list":["post-13249","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-education","category-foodservice-tips","category-restaurants","tag-colleges","tag-coronavirus","tag-coronavirus-resources","tag-covid-19","tag-covid-19-resources","tag-k-12-schools","tag-universities","wpautop"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Back to Open: The Future of On-Campus Dining - Parts Town<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.partstown.com\/about-us\/back-to-open-the-future-of-on-campus-dining\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Back to Open: The Future of On-Campus Dining - Parts Town\" \/>\n<meta property=\"og:description\" content=\"Dining services at college and universities looked very different at the end of the school year when compared to the beginning. 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