Transforming Campus Dining: Innovating for Growth and Engagement

One of the biggest hurdles in the project was balancing capacity constraints with a more effective layout. The lack of connectivity between the residential and retail dining areas led to an unbalanced distribution of student traffic. Many students gravitated toward the dining hall, leaving retail areas underused, and the meal plan structure did little to encourage students to explore both options. Outdated food concepts failed to meet the needs of a changing student demographic, and allergen-friendly dining options were insufficient.

To address these issues, the design team reimagined the flow of the Campion Center, breaking down physical and functional barriers between the residential and retail dining spaces. By reconfiguring the layout, they fostered a seamless transition between the two areas, balancing both transient and transactional interactions. The new plan encouraged students to explore a variety of food options, ultimately relieving pressure from the residential dining hall while making better use of available retail space.

A key component of the modernization strategy was the integration of cutting-edge technology to enhance convenience and efficiency. The introduction of a ghost kitchen in the retail dining area provided students with the option to order food in advance, minimizing wait times and reducing congestion. Additionally, food lockers were installed, allowing students to pick up pre-ordered meals at their convenience without requiring additional staff. Digital ordering platforms streamlined service further, ensuring a faster and more flexible dining experience.

Equally important was the emphasis on inclusivity. New food concepts were developed to introduce allergen-free options, catering to students with dietary restrictions. The aesthetic of the space was also carefully considered, with a collegiate-modern interior design featuring a variety of seating arrangements. Whether students preferred to gather in groups, study alone, or simply grab a quick meal, the reconfigured space offered an option suited to their needs.

Implementing a transformation of this scale required meticulous planning. The renovations were strategically scheduled for the summer months to minimize disruption while keeping the facility operational. Budget constraints necessitated careful decision-making, particularly when it came to modernizing outdated mechanical, electrical, and plumbing (MEP) systems.

Collaboration was central to the success of the project. Input from students, university administration, and food service provider Aramark was instrumental in shaping a final design that was both functional and responsive to the campus community’s needs. This collaborative effort ensured that the transformed Campion Center would not only serve immediate needs but also remain adaptable for future generations of students.

The transformation of SJU’s dining facilities has had a notable impact on student life. By strategically integrating modern design, innovative technology, and inclusive food offerings, the university has created a dining environment that is not only more efficient but also more engaging. Increased student participation in retail dining options has helped alleviate congestion in the dining hall, while the ghost kitchen and food lockers have improved service efficiency without adding staffing costs.

Beyond operational improvements, the revitalized Campion Center fosters a sense of community and belonging. The thoughtfully designed space encourages students to build relationships, enjoy diverse food options, and experience a dining environment that is both welcoming and functional. As a result, SJU’s investment in its dining facilities has not only enhanced student satisfaction but also positioned the university as a leader in campus dining innovation.

The transformation of SJU’s Campion Center is a testament to how thoughtful design and innovation can redefine campus dining. The key results include:

• Increased Student Engagement: More students utilize retail options, reducing strain on the dining hall.
• Operational Efficiency: Ghost kitchens and food lockers streamline service without requiring additional staff.
• Improved Student Satisfaction: A modernized, inclusive dining environment enhances the student experience, supporting recruitment and retention efforts.

Our team brings more than 40 years of experience on over 185 college and university campuses, we enhance student living and learning through design. We have earned a national reputation as a leader in the programming, planning, and design of student life projects in higher education.

About the Author:
Warren Bulseco, AIA, LEED AP, Principal and Senior Vice President at AE Works
A leader in design for higher education institutions, Warren is a creative and service-oriented architect with over 30 years of experience. He is passionate about creating inspiring spaces that promote student academic and social success, well-being, and building community. He specializes in designing higher education facilities that support student life, including student housing, campus dining facilities, student unions, and academic recreation/athletic centers.

Throughout his career, Warren has shared his expertise at prominent higher education conferences such as NIRSA, ACUI, and NACAS. He is an active member of ACUI, ACUHO-I, KAPPA, NACAS, and NIRSA.

Want to discuss ideas for your upcoming campus dining project?
Email Warren at warren@aeworks.com