The dining programs that serve college students today are shaping the workplace expectations of tomorrow's corporate employees. As campus innovations migrate to corporate environments, understanding this pipeline has become essential for workplace dining directors looking to stay ahead of evolving employee demands.
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Strategic Value of Workplace Dining: Why Smart Companies Are Treating Food as Infrastructure, Not Amenity
The conversation in corporate boardrooms has fundamentally shifted. Three years ago, executives viewed workplace dining as a pandemic-driven necessity to lure employees back to the office. Today, the smartest leaders recognize it as strategic infrastructure that directly impacts their ability to compete for talent, build culture, and drive performance.
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Manufacturing's Hidden Competitive Advantage: The Strategic Power of Workplace Dining
While corporate America obsesses over Silicon Valley-style office amenities, a quiet revolution is brewing on the manufacturing floor. After two decades of consulting across every sector of foodservice, I'm witnessing something remarkable: manufacturing companies are finding that exceptional dining programs are becoming their most effective tool for talent retention and recruitment.
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My First Conference as a Foodservice Consultant: Reflections from FEED 2025
Walking into FEED 2025 in San Diego, I'll be honest: I had no idea what to expect. After spending years on the operations side of foodservice and just over a year into my consulting journey at Envision Strategies, this was my first conference as a consultant rather than an operator. The shift in perspective was both exciting and a little intimidating.
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Bite-Sized Biographies: Ep. 4 - Brendan Evje
Sometimes the best consultants are those who've walked in their clients' shoes. In our latest Bite Sized Biography, we sit down with Brendan Evje, an Envision Strategies consultant whose journey from foodservice operations to strategic consulting offers a masterclass in career evolution.
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Technology's Impact on Corporate Dining: Small Changes, Big Results
In today's evolving corporate landscape, technology is fundamentally reshaping the dining experience for employees and operators alike. Through my work at Envision Strategies, I've observed how digital innovations are transforming foodservice across both university and corporate environments.
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Data-Driven Dining: How Johns Hopkins University Transformed Its Campus Food Experience
When Matt Moss arrived at Johns Hopkins University just over three years ago, he stepped into a transformative moment. After 50 years of contracted foodservice management, the university had made the bold decision to transition to a self-operated dining program.
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Beyond Bureaucracy: How Colorado State University Navigates Dining Complexities Through Relationship Building
Colorado State University's residential dining program serves over 6,000 students with meal plans, delivering approximately 2.5 million meals annually. As a land-grant institution established in 1870, the CSU is served by two distinct on-campus foodservice entities, Housing and Dining Services and Student Center dining. This division creates a unique operational environment that exemplifies the complexity of modern campus dining administration, requiring sophisticated strategies to navigate institutional structures while maintaining exceptional service.
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Thought Leaders in Foodservice: Matt Moss
In our latest episode of Thought Leaders in Foodservice, Matt Moss, Assistant Vice Provost of Dining and Auxiliary Services at Johns Hopkins University, shares with Rob White an exciting journey of transforming campus dining from a 50-year contracted service to a self-operated program.
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