Arty students order more late-night food, study says

So-called "party" schools are least likely to place late-night orders.

Aug. 27—Students from small private schools, and particularly art and design schools, are the most likely to order late-night dining, according to a recent study by GrubHub, an online "restaurant aggregator" service. The study analyzed food orders placed through their service, and compared the percentage of orders between midnight and 2 a.m. on college campuses to the national average.

Topping the list of late-night orderers: the School of the Art Institute in Chicago, Babson College in Boston, Morehouse College in Atlanta, Trinity University in San Antonio, and the Rhode Island School of Design in Providence. Students at these schools placed up to 70% more after-midnight food orders than the national average.

But what about students at large state universities, some that tend to top the "party school list" year after year? They are actually the least likely to place late-night delivery orders. Among the schools placing the least nighttime food orders were Ohio State University, the University of Florida, Arizona State University, the University of Central Florida, and Rutgers University.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources