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One On One With: How dining at the University of Rochester plans to approach the spring term
Cameron Schauf, director of campus dining services & auxiliary operations at the University of Rochester, reviews how the dining program fared over the fall and what it plans for the spring.
1 Min Read
Last July, Food Management caught up with Cameron Schauf, director of campus dining services & auxiliary operations at the University of Rochester, to talk about his plans for the coming fall term. At the time, the impact of the coronavirus on just how classes would be conducted and students received was uncertain but Schauf laid out a series of plans that included preorder and takeout from the residential dining halls—a first for the program—along with expanded grab-and-go options, more emphasis on the retail dining outlets to take pressure off the residential dining centers and even a possible reservation system for in-venue dining.
To accommodate the changes, the meal plan program was adjusted to allow more meal swipes at retail outlets and to accommodate takeout from the residential dining centers. The on-campus population was expected to be lower even in the best of circumstances, but Schauf was confident that his program could manage to operate both efficiently and safely while providing the student population an attractive, convenient and sufficiently diversified meal selection.
FM spoke with Schauf in mid-January to review how those fall plans went, what he learned to help the program adjust and what his plans are for the spring term.
Food Management · One On One With: How dining at the University of Rochester plans to approach the spring term
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