Recently, Chartwells Higher Education released its latest Campus Voices report, which explores the experiences, emotions, and everyday realities that are driving students’ dining decisions.
The findings are based on conversations with more than 2,000 students across 300 focus groups and 50 campuses, who pointed to consistency, flexibility, functional wellness, and authentic human connection as key elements of the dining experience.
“Campus Voices helps us understand the ‘why’ behind the data by listening directly to students,” said Janelle Craft, VP of Insights and Innovation at Chartwells Higher Education, in a press release.
“Across these conversations, our students consistently described dining as something that needs to fit real life. They want reliable, quality meal options that reflect their needs and schedules, and experiences that feel responsive and human.”
Craft sat down with The Food Institute to discuss these findings in further depth, as well as their broader applications for the foodservice industry at large.
Let’s take a look at the five core themes driving student decision-making today.
#1. Choice without confidence isn’t really a choice.
Students value options, but consistency determines whether they’re willing to use them, according to the report, which also outlined five questions that often come up for students when making dining decisions:
Time: How much time do I have?
Place: What’s realistically within reach?
Plan: What can I use here?
Trust: What do I know will work?
Preference: What do I actually want?
One of the most fascinating findings from the report is that preference may not be the first factor, but the last, that’s involved in the decision-making process.
“The wider foodservice industry often assumes Gen Z and Gen Alpha want huge menus and constant novelty. But today’s dining halls already offer plenty of choice and ways to customize a meal,” Craft told FI.
“What students are really looking for are familiar favorites, consistently well-executed food, and meals that fit naturally into their lives. They want to know they can find something that’s satisfying, dependable, and right for them.”
#2. Variety is personal, and value is about more than just price.
Craft noted that value and variety are becoming more personal.
“Students are not necessarily asking for more locations, more menu items, or lower prices,” she told FI, emphasizing that students prefer dining options that meet them where they are, including food that fits their day, diet, and budget, as well as the flexibility to make it work for them.
“That means clear information, dependable favorites, and meaningful ways to customize each experience. In the end, value is not just about price. It is about how well dining fits into a student’s life,” Craft explained.
#3. Traditional mealtime is disappearing.
Mealtimes have become more flexible across the board, and the lines between them have blurred as well – a trend that’s evident in Gen Z’s preference for a less rigid, more modular eating style.
While this has increased demand for grab-and-go snacks, online ordering, and mobile pickups, don’t take that to mean that human connection doesn’t still matter to today’s students – because it does.
#4. The more digital dining becomes, the more human connection matters.
In fact, students report that, though technology reduces operational friction, personal connections with dining staff and peers foster a sense of belonging on campus and can even make wait times feel shorter.
“Technology isn’t the only way to improve campus dining; it will be defined by how personally, reliably, and meaningfully dining fits into each student’s life. We hope these insights spark new conversations and possibilities for campus dining,” Craft told FI.
“Our research indicates that while convenience gets you in the door, it’s the genuine human element, the personal touch, that builds brand loyalty and a sense of community.”
Food for Thought Leadership
What did SIAL Paris 2026 reveal about the future of food, and which global trends could shape the industry in 2027? In this episode of Food for Thought Leadership, The Food Institute’s Chris Campbell and Brian Choi break down their experiences at the international trade show, exploring the growing demand for protein, fiber, convenience, and global flavors while examining how food companies can navigate economic uncertainty and changing consumer expectations.
Dining and Cooking