How do higher learning institutions meet the needs of students during this crisis? Well, Maryville Dining sat down with Food Management's podcast, One On One, to discuss the universities plans for feeding the students. James Dulin, general manager of dining services for management company Metz Culinary Management at Maryville College, spoke about how the program planned for the fall term and how students and the campus community have responded in the early stages.
At Auburn University, new high-tech food lockers safely deliver preordered meals to students across the campus. Students pre-order meals through GrubHub and then pickup up those orders from lockers they access with personalized codes in the newest vision of mobile ordering on a college campus.
And over at Virginia Tech, usually among the most successful of college campus dining programs, on-campus dining is restricted only to students living on campus—who must purchase the meal plans. To compensate, the program launched an initiative called Blacksburg Delivers that not only lets commuters and staff get lunch on campus from off-campus commercial restaurants but also has the added benefit of building relationships with the business community in the town of Blacksburg.
See what other college dining stories were trending on Food Management this month.