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FM On Demand: North Carolina State Dining prepares for fall

Senior Dining & Hospitality Services Director Shawn Hoch talks about the new concepts and other adjustments being made to the dining program at North Carolina State University when classes resume this fall.

Mike Buzalka, Executive Features Editor

August 6, 2021

Like most other colleges and universities, North Carolina State University endured a year and a half of radical changes in how it could operate campus dining services. Now, with the pandemic hopefully receding and things expected to return more or less to normal, the program is looking forward to a 2021-22 academic year with a full complement of students on campus and is welcoming them with a number of changes and additions to the dining program.

In this FM On Demand video interview, Shawn Hoch, senior director of dining & hospitality services, talks about new concept debuts, adjustments in the meal plan and what he expects to be the same—and different—in fall 2021 from previous years.

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

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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