Tony Howard examines how rapidly shifting expectations are reshaping hospitality and retail across university campuses.
Hospitality and retail trends in Higher Education
Hospitality and retail expectations on campus continue to evolve at a fast pace as students, staff, and visitors increasingly compare the university’s offerings to what they can access on the high street. Convenience, speed and value for money are central, with grab-and-go formats and digital ordering becoming more common. Some students are more cost-conscious, but at the same time, they place greater emphasis on quality, innovation, freshness and healthier choices, which provides a challenge for HE Institutions to solve profitably.
Public spaces are also being used more flexibly, combining social, study and dining functions in a way that reflects how people now live and work. This mirrors the type of blended environments that many graduates encounter when they move into their first professional role, where collaboration, social interaction and focused work all sit alongside one another.
Sustainability and waste reduction feature more strongly in decision making, both because of institutional commitments and because they are part of what students, staff and visitors expect as standard. Partnerships with local suppliers and brands can help to build a sense of community and differentiation, while retail ranges are moving towards being more curated and targeted rather than broad and generalist.
Thank you to Tony Howard, Director of Commercial Services, for your insights.