All goods and services providers have to evaluate the external market environment and adjust their strategy accordingly if they want to be successful. That applies to colleges and universities and even departments within those institutions as well. The USA Today recently published an article that talks about changes Syracuse University’s dining halls are making to adapt to changes in student preferences
and dietary requirements. Offering gluten-free and vegan options, providing a healthier menu, and customizable dishes are a few of the ways dining halls across the nation are adapting to the market. According to the article, one out of three Americans follows a specific lifestyle diet so learning how to adapt is critical for dining halls if they want to compete with off-campus dining options.