Envision Strategies, a foodservice consultancy focused on helping organizations innovate, optimize services and improve performance, today announced the retirement of Claudia Scotty, co-founder and visionary leader of the company. After a storied career spanning over three decades, Claudia will be stepping back from her role to pursue personal interests and new adventures.
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Thought Leaders in Foodservice: Rahul Shrivastav
Join Ann Roebuck, Vice President of Envision Strategies, and Rahul Shrivastav from Indiana University Bloomington in our latest Thought Leaders in Foodservice episode! 🌐
Dive deep into the intricacies of IU's dining program as they unravel challenges and unveil innovative strategies to navigate complexities. Rahul shares insights on fostering purposeful communication with parents, overcoming resource roadblocks, exploring new revenue sources, and addressing the prevalent issue of food deserts in universities.
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Thought Leaders in Foodservice: Diana Heeren
Sojo Alex, Principal at Envision Strategies is joined by Diana Heeren, Associate Vice President for Finance at Trinity University. Sojo and Diana discuss the nuances of supplier sourcing, and how communication plays a critical role during that RFP process, not only with potential suppliers, but also with the students. Diana also addresses resource roadblocks, specifically in terms of labor, and the challenges and solutions in competing with a thriving San Antonio dining scene. They also delve into monitoring dining performance, and communicating program success and challenges to key stakeholders. We know you’ll enjoy this informative and engaging conversation with one of the best in college and university foodservice!
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Thought Leaders in Foodservice: Steve Giardini
Mindy Segal, Principal at Envision Strategies is joined by Steve Giardini, Senior Director at Michigan Dining. Mindy and Steve dive into the post-pandemic labor challenges facing university dining, some of the strategies employed by Michigan Dining, and how Michigan Dining is engaging with the campus community. They also dive into how they serve the unique needs of four generations of constituents, and how Michigan Dining plays a part in the success of students on campus. Tune in for this fascinating and informative episode of Thought Leaders in Foodservice!
Read More →Thought Leaders in Foodservice: Stephen Barr
Rob White, President of Envision Strategies is joined by Stephen Barr, Director of Business Services at Virginia Commonwealth University. Rob and Stephen dive into navigating the complexities in University Auxiliary Services, the strategies employed at VCU, and connecting with the campus community. They also discuss the nuances and mechanics of communication with business partners, and patterns in student dining.
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Tips to Overcome Staffing Challenges in Your Dining Program
You can have the most innovative dining program around, but you’ll never be truly successful without the right team in place. Staffing operations, whether large or small, continues to be one of the biggest challenges for university foodservice directors looking to optimize their operations. But, don't despair: there are creative and practical solutions available to help you navigate these challenging times.
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Thought Leaders in Foodservice: Elizabeth Reide
Discover our extensive conversation with Elizabeth Riede, the Executive Director of Campus Dining at Appalachian State University. Sojo and Elizabeth delve into crucial aspects of the contemporary campus dining landscape, encompassing the transition to all-access dining, fostering a positive employee culture, and promoting sustainability initiatives.
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Thought Leaders in Foodservice: Rahul Shrivastav - Part 1
School's back in session, so we have more on Meal Plans! In this latest video, Ann Roebuck dishes with Rahul Shrivastav of Indiana University Bloomington on the exciting changes taking pace this fall at IU Dining. Take a few minutes and watch this very informative video right here.
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University Meal Plans: Embracing the Latest Trends for a Satisfying Student Dining Experience
Providing an exceptional dining experience for university students is crucial to their overall satisfaction and well-being. Keeping up with the latest trends in meal plans is essential for universities to create an inviting and engaging campus dining atmosphere.
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