Foodservice Vibes: Top Trends as They Say It (Continued)
“What’s your Venmo?” Today’s students have never known a day where cell phones did not do everything from take pictures to order pizza. We are in a position to use technology to enhance our service model for our customers and our staff. “Eww.” Food presentation matters. Like all of us, students eat with their eyes. They want to perceive that a fresh, quality product is being prepared and presented to them. “I’ll just grab something on the way.” Meal patterns have changed. Students are no longer consuming food during three distinct meal windows per day. They are grazers; they’re consuming constantly. If they can walk, check their phone, and eat at the same time, that’s a win for them.
“I just really want some sushi, you know?” Our students today are more globally aware than ever before. As the world grows smaller for them, they are not afraid to mix and match foods from different cultures and areas from around the world. This is an era of food fusion. Korean BBQ, anyone? “Ugh… I don’t want to go all the way down there.” In a world centered on convenience, having food available where they want it, when they want it, and how they want it is increasingly important. A distributed dining model provides an opportunity to increase student engagement and promotes a community- based food experience.
Don’t worry. You don’t have to speak their language. We do.
Interested in working with the Reitano Design Team?
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info@reitanodesigngroup.com
Call or Text: (317) 637-3204
302 N. East Street Studio One Indianapolis, IN 46202
www.reitanodesigngroup.com
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