The Impact of College Dining Trends on the Foodservice Market

College Dining Trends

As college campuses across the United States become more diverse in their foods options and services, so too does the challenge of succeeding in the foodservice market; which is constantly evolving and therefore requires continuous innovation for success. Consequently, this article will analyze the pros and cons of modern college dining trends and their potential impact on the foodservice market.

For decades, the foodservice market has been heavily reliant on the supply of college and university foods; yet the range of services, attitudes, pricing and offerings are now drastically changing as a result of larger, alternative foodservice markets. As a result, foodservice marketers are faced with both opportunities and challenges beyond the traditional college campus.

The first major advantage of college dining trends is the proliferation of convenience for students, faculty and staff. With dedicated foodservice delivery services, a higher emphasis on gourmet and organic foods, and an increase in healthier diets, the need to go off-campus for meals has been drastically reduced. This enables college consumers to purchase meals easily and quickly, thereby reducing waiting times and queues for both dining hall and food outlets nearby. As a result, college foodservice providers have been able to increase their profit margins by providing larger varieties of food and better services for larger numbers of consumers.

The second major advantage of college dining trends is the creation of new opportunities for food service providers, such as food trucks, food carts, and even food delivery services. These new methods of delivering food provide a unique opportunity to promote speciality cuisine and build brand loyalty among college consumers. Additionally, these new food service providers offer further advantages to foodservice marketers in that they can be tailored to specific target audiences, which can help build relationships with college consumers.

On the flip side, the changing landscape of college foodservice also presents its own unique challenges. Many college food outlets have resisted the trend of offering healthier options, as their traditional campus dining halls has struggled to compete with the new food service providers. Furthermore, college food services have come under increased scrutiny due to their reliance on poor quality ingredients or processes, such as pre-packaged foods which often lack in freshness or are too caloric-heavy for healthy/balanced dining.

College dining trends have enabled colleges and universities to provide more convenient and nutritious food options to their campuses, as well as giving foodservice providers the opportunity to introduce new products and speciality cuisines. However, there are also challenges that must be faced, such as increased competition and the need to ensure food quality and safety. Through data-driven insights and analytics, the foodservice market can capitalize on these changing trends, enabling them to stay ahead of the competition and drive greater value for their customers.