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offered vegetarian and vegan options, provide additional revenue, serve the on healthy bowls, beverages and quality
the demand for an expanded vegetarian underserved, reduce menu fatigue, of- grab and go.
and vegan menu has greatly increased fer something not found elsewhere on
over the last year with more students campus, or certainly not at typical times. JILL IRVIN:
choosing these options. We are driving out a revised Mexican
truck this fall to meet the opportunity I believe our students are more cost-
The one food trend that we have provided by breakfast all day with a hint conscious this year. They still want flexi-
seen grow in popularity that has been of hip grilled cheese (truck yet to be bility and convenience, but are concerned
somewhat of a surprise to us is the use named). This is our first truly mobile about what that will cost them. Over the
of ramen noodles. Ramen noodle bowls venue in several years and will be un- past few years, the concept of value was
are becoming increasingly popular with predictable in its locale as we test the still very important to parents, but had
students. As for food trends that we have market and have people trying to find not been a touchpoint for students. That
seen on a decline, the most surprising us. Social media will be key. appears to be changing now. This is a
has been gluten-free diets. While we do bit different than what I expected, given
still have a number of students that re- Our approach here at UW is to be the characteristics of Gen Z.
quire a gluten-free diet, we have had far nimble and to have new concepts in
fewer students looking for gluten-free the queue to replace the tired or under- In terms of food trends, smoked
products and meals. performing ones. Case in point, our food meats are still very popular for us. I
court in our student union: the concepts would have expected this trend would
GARY C. GOLDBERG: are done well, but not on trend and not have decreased by now.
financially viable. Thus, we will modify
Big trends. Stay the course with pizza each concept’s menu and within two years LENORE MUSICK:
and chicken wings and shakes. Survey we will have adjusted five concepts and
says? These are staples and not waning in taken half of our Subways with an in- It’s interesting to me that smoothies
popularity. The key is a balanced program house ice cream and sweets venue. We have not only stayed around, but their
providing for emerging ethnic trends that believe that to be lower revenue, more popularity has increased. With all-you-
guests are not yet asking for, others that profit than our branded sandwich shop. care-to-eat meal plan options and three
they are asking for and developing iconic dining hall locations with countless op-
campus brands to clamor for. Surprised? No. We have a wellness tions and a no-takeout policy, students
café in development as we figure out continue to flock to the smoothie bars
Food trucks, when used wisely, where it will go on campus. The focus is
