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C&U On Demand: Pam Lampitt on Penn Dining’s fall initiatives

A more flexible meal swipe program, new concepts and expanded use of automation are some changes University of Pennsylvania students will see from campus dining this fall.

Mike Buzalka, Executive Features Editor

September 13, 2021

FM On Demand and C&U On Demand are video interviews with onsite dining professionals who talk about creative and interesting initiatives they have developed or undertaken.

As students return to full-time in-person classes and a new meal plan requirement for sophomores kicks in, the University of Pennsylvania (Penn) has taken steps to increase the value and appeal of its campus dining program. Among them are changes and upgrades to the meal swipe system that will give users more choice and flexibility, a number of new dining concepts and locations to expand the range of food/beverage options and the deployment of more automation in the form of ordering kiosks in a couple of dining halls and more functionality for the PennEats app.

In this FM On Demand interview, Penn Director of Business Services Pam Lampitt talks about these and other recent dining-related initiatives at the school and her goal to make the Penn dining program one of the best in the industry.

About the Author

Mike Buzalka

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)

See more from Mike Buzalka

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