Exclusive Round Table Discussion for University Buyers
This is a unique opportunity for university buyers to come together in an intimate, collaborative setting to share insights, tackle industry challenges, and explore the latest trends shaping the future of our sector. Engage in meaningful conversations with peers, network with key industry players, and gain valuable perspectives that can help you stay ahead of the curve. 

Note: This round table is exclusively for university buyer attendees.

1. The Evolving Student Dining Experience

• How are student expectations changing?

• What dining concepts, menu trends, or service models are driving engagement?

• What are students asking for that wasn't on your radar a few years ago?

2. Budget Pressures & Operational Challenges

• Managing rising food and labor costs.

• Balancing value, quality, and participation.

• Creative ways campuses are improving efficiency without sacrificing the student experience.

3. Product Innovation & Supplier Partnerships

• What makes a new product worth testing?

• How do you identify suppliers that truly bring value?

• What product categories are you actively looking for over the next 12 months?

4. Technology, AI & The Future of Campus Dining

• Where is AI making an impact today?

• Mobile ordering, robotics, forecasting, and inventory management.

• What technologies are worth the investment, and which aren't?

5. Looking Ahead: What's Next for Campus Dining?

• What challenges and opportunities do you see over the next 3–5 years?
• How are student demographics, wellness, sustainability, and campus operations influencing your strategy?
• What advice would you share with your peers?

Get ready for a deliciously fun evening! Join us as suppliers serve up tasty samples, all while you mingle and sip at the cocktail reception. It’s the perfect way to discover new flavors, meet industry pros, and enjoy a great time!
Supplier Setup: 5:30–6:00 PM
Location: Chaparral – 38th Floor

1. The Next Generation of Foodservice: What Will Customers Expect Next?
How are changing customer behaviors, demographics, and dining habits influencing foodservice programs?

• What are operators seeing from Gen Z and younger consumers?
• What emerging dining behaviors are influencing menus, formats, and service?
• What products, equipment, or technology will become essential to meet these expectations?
• What are buyers looking for that suppliers aren't bringing forward yet?

2. From Labor Challenges to Labor Solutions: How Are Operators Doing More With Less?
Labor continues to impact nearly every part of foodservice—from kitchens to front-of-house operations.

• What processes are operators looking to simplify or automate?
• Where can equipment and technology reduce labor requirements?
• What food products or ingredients can help simplify preparation?
• What solutions are actually delivering ROI versus simply adding technology?

3. Speed, Convenience & Throughput: Designing Foodservice for Today's Customer
Customers want food faster, but operators still need to deliver quality, consistency, and profitability.

• How are operators rethinking grab-and-go, takeout, delivery, and pickup?
• What products and packaging help improve speed and convenience?
• How are equipment and technology helping increase throughput?
• Where are suppliers seeing the biggest opportunities to improve the customer experience?

4. Innovation That Makes the Menu: What Gets a “Yes” From Foodservice Buyers?
A great conversation for buyers and suppliers because it gets directly into what makes a new product worth bringing into a foodservice operation.

• What makes buyers pay attention to a new product or concept?
• What are the biggest barriers to getting a new product approved?
• How important are versatility, labor savings, cost, shelf life, and distribution?
• What can suppliers do to make it easier for buyers to say yes?

5. Beyond the Menu: The Operational Innovations Changing Foodservice
Foodservice innovation isn't just about what's on the plate.

• What new equipment, technology, packaging, and operational solutions are making the biggest impact?
• Where are operators investing to improve efficiency and profitability?
• What technology is actually solving problems—and what is just hype?
• What operational challenges do buyers wish suppliers understood better?