Yale and UConn are Embracing Transactional Dining
By: Jennifer Stone, Robert A.M. Stern Architects | Adam Millman, Yale University | James Benson, Yale University | C. Dennis Pierce, University of Connecticut | Robert Landolphi, University of Connecticut
Two universities share how their hospitality teams rethought their dining operations over the past year—UConn, as one of the country's largest self-operated food service programs, focused on maintaining diverse options; Yale, as a transformational organization, committed to table gatherings and healthy, locally-sourced food.
Abstract: Over the past year, the hospitality teams at Yale University and the University of Connecticut (UConn) have had to rethink their dining operations, shifting to a transactional approach to continue supporting student wellbeing. The two universities faced very different challenges: UConn, as one of the country's largest self-operated food service programs, focused on maintaining diverse options; Yale, as a transformational organization, committed to table gatherings and healthy, locally-sourced food. This session will explore how these programs have adapted to the current crisis and what their experiences teach us about the future of campus food service.