8 Trends in Student Dining
Recently I toured restaurants across Chicago (as well as the dining halls at Loyola University) with our clients at Oklahoma State University (and food service consultants from Bakergroup) as we are in the planning stages of a new dining hall on their campus. Saying that our group of 10 ate our way through the windy city is an understatement!
Our firm has either recently completed or is somewhere in the design or construction phase of seven dining halls on campuses across the nation. Planning tours such as the one we did with OSU–as well as student focus groups–provide a great deal of insight into how the project should take shape. When designing a new “campus table” for our clients, we keep in the mind the following trends we know are important for project success.
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