We constantly hear how campus dining has evolved or changed over the last few years from students and parents. With everchanging enrollment, declining auxiliary revenue and high demand from colleges and universities to add to the “experience,” operators have to get immensely creative to demonstrate value of not only the food purchased but the overall college experience. A similar scenario is playing out across other restaurant and foodservice segments. This requires operators and their design teams to be visionaries, influencers and strategists to have a seat at the table among decision-makers to help make that change. Explore how higher education is providing value to students and parents that goes beyond the classroom and the expectations of the role of foodservice in this experience and how that can apply to the broader foodservice industry.

Sojo Alex, Principal, Envision Strategies

Sojo Alex is a principal at Envision Strategies with more than 20 years of expertise in the higher education hospitality industry specializing in master planning, dining assessments, facility planning, supplier sourcing, marketing, and strategic planning for complex foodservice programs. Alex has successfully worked on a wide range of projects including market research activities, meal plan assessment, space programming, and comprehensive support for strategic planning. Alex earned her master’s degree in Integrated Marketing Communications from Loyola University Chicago. Connect with Alex on LinkedIn.