Water fight

Published in FSD Update

Late night. Students. Lines. Cups of water. When combined, these created some issues at Bowling Green State University, in Ohio.

Despite access to several free water stations within the university’s student union, students continued to stand in line at the late-night pizza concept and wait for cups of water. As lines increased, students interested in ordering food items were deterred due to the long lines. And one group of students in particular chose to use the contents of their cups for water fights rather than hydration. 

To help out with the line and water-throwing issues, as well as to cover the cost of cups, lids and straws, Mike Paulus, director of dining services, recently implemented a 25-cent charge for water-only orders. This was “a unique opportunity to take care of some behavior issues,” Paulus explains. “It has helped immensely.”

Students are not charged for water with food purchases, and the water charge is currently in place only at the late-night concept—one of 27 dining options on campus. Students are cooperating and Paulus continues to work with student groups to assess the issue.

More From FoodService Director

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Managing Your Business
business marketing concepts drawing

Sharp, smart marketing materials can make all the difference when it comes to drawing a big crowd for a menu launch or upcoming event. With more avenues to cover than ever and fewer resources to go around, operators offer their tips on making marketing work from start to finish.

Start with communication

Whether it’s an in-house marketing department, an outside agency or someone on staff wearing the marketing hat part-time, the right people need to be involved early and often. “Marketing doesn’t always have a seat at the table [like] it should in order to be truly effective,” says...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

FSD Resources