University of Southern California rolls out mobile dining app

Students will be able to order and pay for food from foodservice outlets on campus.

Sept. 9—The University of Southern California is making available to students a mobile app that will allow them to order and pay for food remotely at all of its retail operations. USC Hospitality announced that it had signed an agreement with Tapingo, a company that operates a contextual shopping app that processes on-the-go orders and makes items available for pick up within minutes.

Among the foodservice outlets linked to Tapingo include Coffee Bean and Tea Leaf, Carl’s Junior, Panda Express, California Pizza Kitchen and the Trojan Grounds. The app will even allow students to use meal plan swipes as payment, while students and faculty will also have the option to pay with credit card and PayPal.

“Tapingo represents exactly the kind of tech-driven innovation USC seeks to deliver and inspire among its world-class student body,” said Dirk de Jong, associate director of operations for USC Hospitality, in a press release. “By streamlining the process of ordering and picking up food, students can spend more time working and socializing. In that sense, Tapingo is the perfect complement to USC’s brand and educational experience.”

“We are proud to have USC join the existing 25 universities to have successfully launched Tapingo on campus,” said Daniel Almog, CEO of Tapingo. “We are all creatures of habit, and Tapingo’s solution combines that understanding with the contextual awareness of today’s smartphones to simplify the day-to-day shopping needs of every consumer.”

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources