How Chartwells Higher Ed is meeting the demands of its diverse diner population with its inclusive dining initiatives

There are a lot of priorities to consider while developing your operation's menu. But ultimately, customer satisfaction is top of mind for many operators. And college dining operations cater to the needs of a very diverse population, from different cultural backgrounds to various dietary requirements. So, in order to maintain that customer satisfaction it can be vital to ensure all diners feel included in your foodservice offerings.

Foodservice provider Chartwells Higher Education is doing just that with a number of dining initiatives that foster inclusivity. And beyond just ensuring diners feel represented and included in their university’s dining offerings, these initiatives also give the opportunity to celebrate different cultures and bring campuses together as a community.

“We’re committed to creating dining environments where every student feels seen, welcomed, and represented and our menus and programming are thoughtfully tailored to reflect the unique needs and diversity of each campus,” said Eva Wojtalewski, CEO of Chartwells Higher Education, in a statement. “Inclusivity isn’t just a goal for us— it’s a responsibility, and it’s at the heart of everything we do.”

One way Chartwells Higher Ed spearheads inclusivity is by ensuring that the dining spaces on campus are able to accommodate different dining needs. For instance, Terrace Dining Room at American University offers dedicated spaces for those with special dietary needs. Terrance Dining Room features a Kosher Kitchen, a dining station that offers meals free of the top nine allergens, dubbed Delicious Without, and a self-contained station that avoids gluten.

Bowling Green State University also offers an allergen-free dining station.

The foodservice provider has also launched programs focused on sharing the cuisines of different cultures. For instance, United Table is a Chartwells dining concept that offers authentic dishes, ingredients and cooking techniques from around the world.

And during menu development, the team always considers a range of different diets, from halal, vegan to international cuisine. They also work with students during this process to gather feedback on what best fits the diner’s needs.

“Our approach to menu planning is all about inclusivity—making sure that every student, no matter their dietary needs or preferences, has something they can enjoy,” said Joe Labombarda, senior vice president of culinary at Chartwells Higher Education. “Whether it’s offering allergen-friendly meals, plant-based options, or incorporating international flavors that reflect the diverse backgrounds of our campus communities, we aim to create dining experiences that are both exciting and accommodating.”

Another aspect of inclusive dining at Chartwells is community-oriented experiences. The company recently launched its Supper Club program which provides unique events in a family-style setting. And it’s First Year Eats program aims to help welcome new students to campus through food and social events.

Chartwells emphasizes the value of storytelling through food with its Perfect Strangers event that spotlights local and global flavors from diverse chefs in the area, including from minority and women-owned businesses. With this program, diners have the opportunity to enjoy a variety of diverse cuisine while hearing the stories of the business owners.