By Sara Perez Webber
University dining halls haven’t always been known for culinary excellence. For many college grads, the cafeteria brings back memories of bland, boring buffets.
Today, that stereotype is being phased out of the curriculum, thanks to such campus foodservice providers such as Elior Collegiate Dining. The company—which serves more than 35 million meals annually at college and university campuses throughout the U.S.—tailors its offerings to what students want. Whether that’s the latest TikTok food trend, a macro count with every meal or the ability to order through the dining plan on Grubhub, Elior is meeting Gen Z students where they are.
CFE News recently caught up with Travis Young, senior president of education at Elior Collegiate Dining, to find out how the company is catering to college students.
CFE News: What are Gen Z students looking for in on-campus dining?
Young: Gen Z expects dining to be flexible, convenient and highly personalized. Many students are moving away from traditional “all-you-can-eat” dining models and instead prefer food options that are available when they want it, where they want it, and in the format they want. At Elior, we have adjusted our programs accordingly by expanding retail-style concepts, offering more on-demand options, and integrating technology platforms such as Grubhub to support mobile ordering and delivery.
We also recognize the significant influence social media has on food trends. Platforms like TikTok and Instagram can drive viral food behaviors quickly, and we pay close attention. We also utilize pop-up concepts and menu testing to keep campus dining exciting, and to ensure we can pivot quickly as trends evolve.
We are always open to partnering with restaurants, when appropriate. If a local concept is a favorite among students, we’re willing to collaborate and bring those experiences to campus in a way that enhances the student experience.
CFE News: Were you getting feedback that students wanted healthier, protein-forward menus?
Young: Yes, we receive consistent feedback from both student-athletes and the broader student population requesting more protein-forward, nutrition-driven menu options. Today’s students are increasingly focused on fitness, wellness and performance, even if they are not participating in formal athletics.
One of the most successful examples of how Elior Collegiate Dining adapted to these needs is the recent launch of Performance Eatery, a concept developed through our partnership with Fabio Viviani Hospitality (FVH).
Performance Eatery is designed to be nutrition-forward without being positioned or labeled as “health food.” The concept focuses on meals built around balanced proteins, grains, vegetables and high-quality ingredients, while giving students the ability to track calories and macros if they choose. It supports students with demanding schedules, especially student-athletes, who require protein and energy at different times throughout the day. Most importantly, we ensure that the food remains flavorful, affordable and aligned with student preferences, so nutrition becomes a natural choice rather than a compromise.
CFE News: What’s an example of how you’ve partnered with student organizations to drive adoption of healthier menu options?
Young: Our strategy is rooted in collaboration and trust-building. We spend time engaging student leaders, student organizations and campus stakeholders so we can hear what students want, and learn about how they view wellness and nutrition.
A key example is our partnership with Terrence J, a proud alumnus of North Carolina A&T, and a well-known public figure who is deeply connected to the HBCU community [Elior manages dining operations at eight Historically Black Colleges and Universities]. Terrence J has partnered with Elior for campus tours and student engagement programming focused on nutrition, wellness and lifestyle education.
CFE News: Do you vary your offerings from campus to campus, and does that help to encourage healthier choices?
Young: Yes. One of the most important things we’ve learned is that healthier choices are most successful when they still feel familiar, authentic and culturally relevant. Elior has a team of chefs and culinary experts across the country who understand that dining preferences vary greatly by region. What resonates in Boston may be very different from what resonates in New Orleans or Seattle. We intentionally build menus around regional flavor profiles and culturally rooted ingredients, so students feel represented and connected to what they’re eating.
We also focus heavily on using clean ingredients and leaning toward scratch-forward cooking whenever possible. Students today want transparency. They want to know where their food comes from and what is in it. We consistently prioritize cooking methods and recipes that reflect real home-style preparation, and avoid unnecessary convenience items whenever we can.
Additionally, we maintain a broad recipe database so regional specialties can be shared across campuses. This gives students variety and access to authentic recipes from other parts of the country, while still maintaining quality and cultural integrity.
CFE News: How do you continue to build trust with Gen Z diners?
Young: We’ve learned you can’t simply “build it and assume they will come.” You must meet students where they are, listen carefully to their needs and involve them in the process. When students feel ownership and believe their input is shaping the dining program, adoption increases and trust strengthens.
Ultimately, our goal at Elior Collegiate Dining is to create an exceptional student dining experience at every campus we serve while delivering food that is flavorful, culturally appropriate, and aligned with the lifestyles and wellness goals of today’s students.
