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5 things: Purdue to resume buffet style dining this fall

This and the use of free food to get New York City workers back to offices are some of the stories you may have missed recently.

Mike Buzalka, Executive Features Editor

June 4, 2021

3 Min Read
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Purdue University Dining will resume buffet-style serving starting this fallDag Sundberg / The Image Bank / Getty Images

In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting onsite dining.

Here’s your list for today:

  1. Purdue residential dining to resume buffet style AYCTE this fall

Purdue University Dining will resume buffet-style serving starting this fall, per an email sent to residence hall students that stated that "Upon review and approval from the Protect Purdue medical advisory team, Purdue Dining & Culinary will be able to offer 'All You Care to Eat' service again in our dining courts starting at the beginning of the Fall 2021 semester," though carryout service along with On-The-GO! Grab and go meals will also continue to be offered. The email also announced that meal plans will revert to pre-pandemic offerings, with the 15-meals-per-week plan changing back to 13 meals and the 10-meal plan reduced to eight meals.

Read more: Purdue dining to revert to buffet style in fall

  1. Free food a lure to get office workers back in NYC

Major New York City financial firms are luring workers back to offices in part by offering free food, a traditional workplace amenity that is being threatened by the work-from-home environment induced by the COVID-19 pandemic. “Many of these businesses use food as carrots to reopen their offices and bring people back,” comments Dileep Rao, CEO of food ordering platform Sharebite. “When we talk to businesses, it’s like ‘$ 20 a day is fine’ [in food subsidies], I just want to bring people back to the office.”

Related:Food service menu trending: Celebrating foodservice's heroes again; chicken salad gets an upgrade

Read more: Goldman Sachs, Credit Suisse Bring Workers Back with Free Food

  1. D.C. Schools to go to five-day in-person learning this fall

Washington D.C. Public Schools is the latest major urban public school district to announce plans to welcome all students back for five-day a week in-person learning when its 2021-2022 school year begins on Aug. 30. In making the announcement, Schools Chancellor Lewis Ferebee also promised a “limited virtual offering” for students and their families who aren’t yet ready to return to classrooms when the new school year begins.

Read more: DC schools plan for 5-day a week in-person learning

  1. Survey finds vaccination hesitancy among hospital staff

A recent USA Today survey found that some hospitals reported that only half their staff, including doctors and nurses as well as support workers, are fully vaccinated. “I think it’ll be a bit of a struggle to get to that 70% to 75% vaccination rate,” commented Stacey Gabriel, CEO of Hocking Valley Community Hospital in Ohio, an 80-bed facility where only 50% of the staff have been vaccinated.

Related:5 things: Congressmen urge allowing low-fat flavored milk in schools

Read more: Surprising Number of Hospital Workers Refuse the COVID-19 Vaccine

  1. ‘Co-working’ office arrangements on the rise

A compromise between the traditional office and full-time work-from-home, co-working arrangements and facilities are booming in the wake of the COVID-19 pandemic, with real estate analytics firm JLL finding that “flexible space” (i.e., co-working space) should represent 30% of office space by 2030. AllWork, a website dedicated to future-of-work trends, notes that “coworking space as a percentage of total office space nearly doubled from 1.1% in 2017 to 2.1% as of Q2 2020.”

Read more: Co-Working is Poised for a Post-COVID Resurgence

Bonus: Is Your Hospital Looking to Offer Gluten-Free Programs? Here are Three Ways to Get Started

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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