In the world of noncommercial foodservice, economic momentum drives some segments into high gear. Foodservice directors in education segments predict moderate improvements in the coming year in a segment dominated by renovation and improvements. However, health care faces increasing challenges on several fronts, while assisted-living residences for older seniors struggle with overbuilding in that market. For schools, cautious optimism translates to aggressive remodeling. Even for districts facing declining enrollments and school consolidations, such as those in Dayton, Ohio, remodeling remains a fact of life.
More sophisticated students are one reason, but another is the shrinking lunch hour.
We need the extra lines a food court provides to get students fed in a short time. Like many other higher-education institutions, Cornell University, in Ithaca, N.Y., is no stranger to renovations. Its five-year grand plan includes the overhaul of at least four of the 18 campus dining facilities. Since the student population has held steady at 20,000, Dining Services Director Nadeem Siddiqui plans to increase revenues by targeting more off-campus students and faculty. Still, with the opening later in 2000 of two new cafes, plus a third at the beginning of 2001, sales should take a healthy swing upwards.