Grounded in student feedback
Three years prior to starting construction, Northwestern’s dining services began to meet with committees comprising students, staff and faculty to discuss what the foodservice program in the new building should look like. The team received requests for fresh, high-quality and sustainable dishes as well as vegan and vegetarian options, so it centered its offerings around that input.
Scott Hastings, general manager for Aramark operations at Kellogg, says feedback meetings take place to this day. “As we continue to find ways to use the building and try and be creative with the menus, we’re still meeting with students on a regular basis to get real-time feedback on what we’re doing,” he notes.
Photo credit: Bob Coscarelli