Maine dining launches mobile ordering program

Program allows students to order food from phones to skip the line.

Oct. 16—Waiting in line for food after class may soon be a chore of the past. Dining services at the University of Maine have teamed up with Tapingo, a company that provides to-go ordering from your smartphone, tablet or their website to three eateries in its Union Marketplace. While on or off campus, students can order from the pizza venue, the sandwich line or the grill and can either pay by credit card or by MaineCard.

Downloading the application is free and registration can be done two ways: either by signing up with your Facebook account or by entering your name, email and a password at the Tapingo website.

The call-in ordering wasn’t exactly something that was requested, according to UMaine director of dining operations Kathy Kittridge, but it was an amenity that dining services had been wanting to provide after trying online ordering out last semester.

More From FoodService Director

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

FSD Resources