2022
Phase one of the research project launched late fall 2022. This initial qualitative research helped inform refinement of the research protocol and was used to design the survey instrument(s) used in the quantitative phase of the research.
Campus Dining: 2030 and Beyond
An academic research project into the future of campus dining.
The National Association of College & University Food Services (NACUFS) is pleased to release its “Campus Dining: 2030 and Beyond” report, a culmination of more than a year’s worth of quantitative and qualitative research and analysis by expert researchers and leaders in the field. The report reveals the values of a new generation of students as both customers and employees, as well as non-student staff and management, emphasizing the growing importance of flexibility, storytelling and technology as the industry evolves.
The foodservice industry—particularly within higher education—is experiencing a profound paradigm shift. Accelerated by the long-term impacts of COVID-19 and ongoing workforce challenges, this transformation prompted the National Association of College & University Food Services (NACUFS) to commission Campus Dining: 2030 and Beyond. The research initiative was designed to equip campus dining leaders with actionable data and strategic insights to help build a more sustainable and resilient future.
Research Approach and Methodology
Led by Florida International University’s Chaplin School of Hospitality & Tourism Management, the year-long study included qualitative and quantitative data collection, expert interviews, and an interdisciplinary think tank. Research was conducted in three phases: initial qualitative exploration (late 2022), a quantitative survey phase (early 2023), and a facilitated think tank (fall 2023) focused on practical application of the findings.
The 134-page final report examines both front- and back-of-house operations, offering data-driven insights into emerging trends and challenges expected to shape collegiate foodservice through 2030 and beyond. Key themes include the growing importance of flexibility, storytelling, technology integration, and new strategies for talent recruitment and retention.
Symposium and Application
The report was introduced at a NACUFS executive leadership symposium in December 2023, Charting Transformation: Redesigning Campus Dining for Tomorrow. The event brought together researchers, campus dining leaders, and industry experts to apply the findings in collaborative sessions focused on strategic planning and innovation in campus dining.
Genesis for the Project
NACUFS’ leaders are of the belief that, in part, due to the COVID shock to the system and a chronic challenge with attracting and retaining great talent, which COVID pushed to crisis levels, a paradigm shift is taking place in the foodservice industry, including collegiate dining. Therefore, NACUFS engaged a Florida International University academic research team with expertise in foodservice and consumer behavior to conduct research into the future of collegiate dining. The Campus Dining: 2030 and Beyond research project is a 360-degree review of institutional foodservice with a major focus on the collegiate environment. The goal of the review was to identify opportunities and challenges expected to confront collegiate dining in 2030 and beyond. The report does not set the strategic direction of NACUFS; that is determined by the NACUFS Board of Trustees.
NACUFS has proactively sponsored this research to ensure that our members have additional data, information, and knowledge that will allow them to make more informed, sound and forward-thinking foodservice system design decisions. The project involved an innovative approach which married pure academic research with practical applications through the employment of a think tank process, coupled with standard, primary qualitative and quantitative research techniques. The resulting data was analyzed to identify possible future operating strategies and distilled into recommendations.
Project Leadership and Oversight
The research team was led by Principal Investigator Andrew Moreo, Ph.D., and Co-Principal Investigator Lisa Cain, Ph.D., and included faculty with expertise in foodservice, consumer behavior, and organizational design. An advisory board of collegiate foodservice leaders provided input to ensure broad representation of perspectives. All research design and analysis decisions were made independently by the Florida International University team.
Timeline
2023
Phase two of the research launched in early 2023. This phase utilized quantitative research techniques, including random sampling methodology.
2023
Phase three of this project was a think tank. This qualitative research component took place in fall 2023. Using innovative design, a diverse group of think tank participants engaged in facilitated dialogue as the researchers work to identify practical applications based on the data and information gathered during earlier research phases.
2023
Finally, the results were published in a publication specifically for campus foodservice operators. It was also shared at a symposium that included opportunities for learning and exploration.
Partners
Chartwells Higher Education, Sodexo, and US Foods have contributed a portion of the costs to NACUFS to support the project. Their contributions have not impacted the research outcomes. NACUFS is the research sponsor and has unilaterally engaged Florida International University.
