As off-campus foodservice gains popularity and becomes more convenient and available, on-campus dining services must remain competitive.
College students rely heavily on foodservice outlets —both on and off campus— due to their tendency to start their day later, snack between meals, try unique cuisines and prioritize environmental and social responsibility.
For on-campus operations to remain competitive, innovation and flexibility is key, as off-campus options become increasingly accessible and appealing. According to Technomic’s College & University Consumer Trend Report, restaurants and retailers are putting the pressure on on-campus foodservice by providing inexpensive, quick meals that are also high-quality and healthy.
“On-campus operators must match the innovations of their off-campus counterparts,” explained Sara Monnette, vice president at Technomic. “Creating their own unique concepts, offering a wider range of convenient and portable options, incorporating technology and extending serving hours can help drive sales and keep foodservice dollars on campus.”
From price and convenience to diet restrictions and menu transparency, myriad factors drive students’ foodservice decisions. Technomic’s College & University Consumer Trend Report measures these factors and their impact on foodservice usage, and identifies opportunities. Findings include:
- 74% of students visit on-campus foodservice locations weekly, justly slightly more than the 67% who visit off-campus restaurants once a week or more often.
- The main reasons cited for purchasing food or beverage on campus include convenience (62%), the desire to stay on campus (47%) and quicker service (34%).
- 46% of students, up from 37% in 2013, say it is important that the foodservice locations they visit are socially and environmentally responsible.