As campus dining halls are closing to dine-in patrons, colleges and universities must develop streamlined processes to feed students and staff remaining on and near campus. This requires moving from a traditional production model to grab-and-go and delivery options. Our webinar shares ideas, best practices, and in place processes to manage your dining operations during the COVID-19 crisis.
Our on-demand webinar covers:
- Selecting menu items that are portable and transferable
- Managing production and staffing interruptions
- How to get proper nutrition to students who are isolated or quarantined
- Online or phone ordering and payment options
- Setting up food pickup locations
- Order delivery options
Campus leaders shared how their campuses are adapting:
- Lisa Zehr, Director of Organizational Excellence, Cornell University
- Fred Kurt, Director of Dining, Augustana College
- John Connelly, Menu Systems Administrator, Boston College
- Keith Curtachio, Director of IT for the Faculty Student Association, University at Buffalo
The webinar also features Ben Anderson from Grubhub, who explains how they can campuses deploy meal ordering options for both pickup and delivery.
CBORD team members lending their expertise are:
- Cathy Ness, Food Management Consultant – Cathy was a food service administrator for University of Wisconsin-Madison during H1N1 and has extensive knowledge of managing food operations during crisis.
- Joie Schoonover, Director of Business Development – Joie was the director of dining at UW-Madison during H1N1, and also served as the assistant director of housing.
- Rob Wakelee, Commerce Product Owner – Rob works with all our commerce products, including GET CBORD Student, and manages third-party relationships with food delivery services such as Grubhub.