College & University Foodservice Leadership Council (FLC) Live Conversation Recap
The college and university food systems are the best way for foodservice manufacturers to learn about the food preferences of Gen Z and capture them as lifelong consumers, according to members of IFMA’s College & University Foodservice Leadership Council, who engaged in a live conversation on January 26.
Moderated by Charlie McConnell, presenters included: Janet Despard, Executive Director of Dining and Events, St. John’s University, Collegeville, MN; Rahul Shrivastav, Executive Director of Dining, Indiana University, Bloomington, IN; and Van Sullivan, Executive Director of Corporate Relations, Stonybrook University, Stonybrook, NY. The three schools combined have more than 70,000 students.
“We have a controlled data-based look at the food and dining preferences of Gen Z,” said Sullivan, who is also Chair of IFMA’s College & University Food Leadership Council. “Research and surveys do not truly show how this generation approaches food and life. Colleges and universities are on the cutting edge of this future consumer.”
Frugality, authenticity and trust are paramount. Shrivastav observes, “Authenticity is imperative in our menu planning. You need to communicate what is in the dish because they will look it up on their phones while at the table.” Gen Z relies on reviews, opinions and social media for their information rather than established resources.
Comfort food and diverse menus are both appreciated. “Mac and Cheese and Fried Chicken are favorites,” says Shrivastav. “But they also like ethnic menus. We have long lines when we serve Indian food.” To make sure the food is authentic, Indiana University consults with local Indian restaurants.
Surprisingly, Gen Z is also frugal. When Sullivan had a meeting to talk about bringing more local produce to campus, students wanted to know how that would affect the cost of the food.
Despard is limited to a 2% increase on meal plans. To accomplish that, she relies on her manufacturer and distributor suppliers to work with the school to provide quality and teach foodservice workers. “We need assistance to help our employees produce authentic cuisine at a reasonable price,” she says.