If there’s one word that’s getting used more and more in today’s foodservice industry, it’s hospitality.

That’s because whether at work or out on the town or even attending a large-scale event at a stadium, consumers value and expect warmth and hospitality be part of the overall value equation.

This includes adopting technologies that allow for fast, frictionless and friendly service. And, in some instances, hospitality may also mean creating an ambience that makes it feel as if you are visiting a friend’s home. Finding that combination of commercial firepower without compromising a hospitality-centric environment has never been more important and it’s something that every operator segment must address by design.

Take, for example, school foodservice. When someone references school foodservice many of us likely think of institutionalized settings featuring lots of sturdy-looking stainless-steel equipment that calls to mind a battleship motif. That may have been the norm when we were students, but many of today’s school foodservice settings have shunned their institutionalized past (related story on page 32). Instead, operators work with foodservice designers to create warm and welcoming environments that encourage students to try new and better-for-you food options. And school foodservice operators are doing this across multiple venues, including classrooms, atriums and more. Instead of students going to the foodservice venue, in some instances, foodservice comes to them.

Plus, school foodservice is no longer confined to the cafeteria or traditional lunch service. Rather, most of today’s school foodservice operators must not only provide a midday meal but also a morning meal, after school snacks and, in some cases, food for students to take home to consume over the weekend.

Another place where the role of foodservice continues to grow in prominence is on college campuses. When I was in college, foodservice was pretty straightforward and sufficient. The cafeteria was open three times a day and there was a late-night option. None of us went hungry but foodservice was hardly a campus calling card.

All of that’s changed today and then some. That’s because for today’s college students it’s not just about the food. The experience matters, too. As one college foodservice operator told me, when students pay $60,000 a year in tuition, they expect a $60,000-a-year foodservice experience, too (related story on page 20). Yet college foodservice operators have to do this while keeping costs manageable. 

As a result, operators must provide food that’s fresh and authentic. They must do so in a manner that’s sustainable, inclusive and future forward. They must execute this across multiple venues scattered across campus that range from traditional all-you-care-to-eat dining halls to c-stores and everything in between. College foodservice has evolved from something that was very cafeteria and daypart driven to a fast-growing restaurant company with multiple concepts.

Indeed, there’s plenty of changes afoot in today’s college and school foodservice segments as these operators strive to stay current with changing definitions of hospitality and the expectations that come with it. What won’t change, though, is that the important role people play in delivering hospitality. A well-trained and well-equipped staff will be essential as operators seek to navigate their evolving environments.