Michigan State University

Segment: College & University

2015 F&B revenue: $98M*
2015 F&B purchases: $30M*
Audience size: 50,000*
Location: East Lansing, Mich.

With a massive base of Gen Z and millennial diners zeroed in on the latest culinary trends, it’s no secret that college operators have to be on their toes at all times. At Michigan State University, the dining services department recently put the finishing touches on the last of seven major dining hall renovations, which started in 2009. From labor to flavor, Guy Procopio, culinary services director at Michigan State University, shares the topics that are top of mind—and those that are cooling off.

Flavors

Hot: Tandoori. Akers Hall, the last of MSU’s seven dining halls to be renovated, features two tandoori ovens churning out dishes such as curry chicken and spicy pork. “We have a real Asian and Indian food influence that students love,” Procopio says.

Not: Sushi. “I think [it] has kind of hit its plateau,” he says. “It’s kind of another staple item.”

Proteins

Hot: Hyperlocal meats. While beef cattle, poultry and swine all are raised on Michigan State farms, any meat eaten on campus must be processed via the USDA, Procopio says. He’s currently working with the school’s supplier to bring MSU pork to dining halls.

Not: Meatless Mondays. This marketing event has fallen by the wayside at MSU, Procopio says—the variety of options means students can go vegetarian every day. “They’re the customers, they’re buying, so they should be able to decide what they want to eat,” he says.

Labor

Hot: Finding student employees. One of the unintended consequences of MSU’s major dining overhaul, Procopio says, is that more student employees are needed to staff the operations. While the numbers haven’t materialized, change may be coming. “We’re having Gen Z turn up, and they have a different value equation,” he says. “It seems like that might be a workforce that will want to work more hours.”

Not: Experienced workers retiring. Fewer people in Michigan are entering the workforce, Procopio says, and with seasoned employees reaching retirement age, a new threat is creeping into the picture.

Facilities

Hot: Technology solutions. These go hand in hand with labor shortage issues, Procopio says, and biometrics and self-scanners may be able to replace a human employee whose talents are better used elsewhere.

Not: The current decor. As MSU gets farther from its 2009 overhaul, carpet, furniture and fixtures all are wearing out. “We’re looking at a renewal plan on how to keep a fresh look at our facilities,” Procopio says.