More than half of students (54%) purchase food and beverage on campus at least twice a week, and 35% purchase these items off campus. Beyond the fact that students are heavy foodservice users, they are also in the process of establishing behaviors and preferences that will extend beyond college, shaping future industry trends. Click through the "Features" and "Benefits" tabs below to learn how this comprehensive guide to college and university dining behavior will help operators and suppliers capitalize on opptortunities.
The latest consumer research: Exclusive Technomic survey of full-time college and university students. Data collected for 1,500 U.S., 1,000 Canadian and 1,000 U.K. students.
In-depth coverage and analysis of restaurant menus: MenuMonitor, Technomic's exclusive online trend-tracking resource, reveals menu trends within the college and university segment
Trends, key findings and actionable opportunities: Expert insights into the future of college and university foodservice to better position your brand and products for success.
Comprehensive executive summary: Insights, implications and areas of opportunity for operators and manufacturers.
Consumer data tables: Easy-to-navigate electronic format includes all consumer interviews tabulated by cluster segments for gender, age, ethnicity, region, meal plan participation and generation.
PowerPoint presentation: An in-depth presentation containing all report exhibits and corresponding key findings is also available.
Understand student consumption behavior: Examine student patronage at a wide variety of on- and off-campus locations including dining halls, limited and full-service restaurants, grab-and-go snack carts or kiosks, vending machines and retail outlets.
Gain a greater share of stomach: Understand how students choose between on- and off-campus dining locations to uncover opportunities to drive incremental traffic.
Explore purchase and traffic drivers: Determine how health, convenience, value, service, ambiance, branding and more factor into students' purchasing decisions.
Fuel product and menu development: Learn which foods and beverages students prefer for breakfast, lunch, dinner and snacking occasions.