4. Leverage technology
With the mounting pressure to offer consumers more convenience, dining services at Virginia Tech in Blacksburg, Va., is using technology and equipment to ease some of its labor challenges. The operation takes advantage of workers’ downtime by having them prep the packaged items that go into its new grab-and-go cases. “In one location alone, we added a 6-foot open-air refrigerated display cabinet that in the first 28 weeks of the academic year has generated $171,000 in revenue and 32,800 transactions, while adding no additional labor,” says Ted Faulkner, director of dining services.
The department is also piloting mobile ordering and a payment app that will empower the customer to take on some of staff members’ duties.