Illinois State axes cash

Several dining venues on the campus of Illinois State University, in Normal, are no longer accepting cash. “Any time you have cash and you’re transporting cash and you’re handling cash,” explains Arlene Hosea, director of campus dining services, “there’s a lot of security and safety processes that need to be in place. We have those, but when we looked across campus and looked at some of the changes we could make, we decided that the safety and security of managing cash was a big issue for us, so we decided to go cash free in our residential dining facilities and certain retail venues.”

Where cash isn’t accepted, other means of cashless payment are, such as debit and credit cards as well as meal plans, Flex Dollars and the campus’s Redbird dollars for faculty, staff and students not on a meal plan.

Dining services consulted with other universities that currently do not accept cash and tested the effort at one campus location during the last academic year, finding that removing the cash option improved employee engagement and customer service. “We really are able to focus more on our customers and our customer service, rather than the inefficiency of counting cash and managing cash,” Hosea observes. “That’s been a positive for our employees. They actually have been able to do other things to support really giving those students individualized attention.”

A communications program generating awareness about the change has helped get students, faculty and staff get on board. “We’ve had very little reaction,” Hosea says.

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources