Higher Learning: How to Deliver Better Global Fare

Food on campus has evolved into a robust reflection of students’ diverse tastes and expectations of global fare. Gone are the days when a simple, themed meal could satisfy the crowd. Today’s students are seeking culinary experiences that not only cater to their dietary needs but also celebrate cultural authenticity. This shift is driving campus foodservice operators to rethink their menus, embracing bold flavors and international cuisines to meet the growing demand for variety and inclusivity.

According to the 2025 Campus Dining Index from Chartwells Higher Education, with insights from more than 93,000 students, faculty and staff at colleges and universities nationwide, global flavors ranked high.¹ The data reported that some of the most in-demand foods that students wanted to see more of on campus included:

• Pho, ramen and made-to-order noodles (22%)

• Authentic Mexican food (19%)

• Sushi (17%)

• Bubble tea (17%)

“Today’s students are more food-savvy than ever, and they crave global flavors, fresh ingredients and tailor-made meals,” said Joe Labombarda, senior vice president of Culinary at Chartwells Higher Education. “By introducing trend-forward items and new retail concepts that speak to what we heard, we’re ensuring students have access to foods and dining experiences that excite them and meet their needs.”¹

For an even more strategic approach, Technomic surveyed 1,000 college and university students in 2025 to develop “Understanding the Evolving Foodservice Needs of Operators and Students.”² The comprehensive report delved into the dining behaviors and expectations for foodservice on campus. Here’s a taste of some relevant data:

Meeting the demand for bold, global flavors in campus dining

Why are students seeking exciting, diverse menus that break away from repetitive offerings? College campuses reflect the changing face of the United States: more international students, more students with a healthier approach to eating, more students seeking convenience in their global fare.

This is a huge opportunity. It’s important for foodservice operators to lean into these changes, according to experts. That also includes the actual service, which may include expanding operations to on-campus offerings like food trucks, pop-up shops and retail.

“We’ll probably see retail becoming more of the focus,” predicted one foodservice manager for a public four-year university who was surveyed by Technomic. “We have moved to about a 60/40 commuter/residential campus. There's a larger commuter population, and I think the traditional on-campus college student is going away. The board operation and cafeteria-style operation as we know it is getting phased out or becoming less important, whereas retail, ghost kitchens, mobile ordering and things like that are becoming more prevalent.”

Making authentic world cuisine a part of those menus—featuring the likes of Chinese, Indian, Japanese, Mexican and Thai dishes—would certainly attract student interest. Here’s some inspiration:

• Aloo Gobi

• Tonkatsu Ramen Fried Rice

• Esquites and Cilantro Lime Rice Bowl

• Mexican Birria Tacos with Cilantro-Lime Cauli Rice

Gen Z’s appetite for variety, customization and global experiences

With a growing willingness to explore new spices and flavors, Gen Z favors portable formats, fresh ingredients and customizable options. One convenient and labor-friendly way to appeal to this audience is to offer stations filled with abundant fresh ingredients, unique spices and sauces, and more to allow for customization. This could be for both food and beverages, so that customers’ experiences are indeed adventurous. Consider these station ideas:

• Chili Crisp Fried Rice Bowl with Edamame and Choice of Protein

• Build-Your-Own Mexican Bowl for College & University

• Japanese Loaded Poke Tots for College & University

• Made Your Way Greek Gyro for College & University

The premium appeal of international cuisine

Globally inspired dishes boost participation with their elevated perception and versatility as limited-time offerings (LTOs) or themed menu rotations. Unique ingredients, of course, pique customers’ interest, but so does the possibility that they’ll never get to try that dish again.

Operators can capitalize on their curiosity by calling out key ingredients (i.e. saffron, harissa, gochujang, yuzu, cardamom) and even consider using them in everyday dishes so that there’s some familiarity. For example, pair saffron rice with grilled chicken or roasted vegetables. Mix harissa into mayo or aioli for a spicy sandwich spread. Stir gochujang into mac and cheese for a spicy, umami-packed variation. Or mix cardamom into coffee or tea for a spicier take on the beverages. Here are some recipe ideas:

• Spicy Harissa Yogurt Dip

• Harissa Baby Bakers™ Skewers

• Korean-Spiced Roasted Potatoes

• Sweet and Spicy Roasted Sweet Potato Mashed

Effortless execution: High-appeal dishes for campus operators

One aspect to consider when developing global dishes is not to inflict additional stress on labor. It’s important to consider labor-light recipes designed for consistency and ease in real college and university kitchens. These types of dishes should be easy to execute as well as to explain to consumers.

Plenty of inspiration may be found on social media platforms like Instagram, TikTok and YouTube as well as conducting surveys with students. For the latter, ask questions that will get detailed answers and make it more convenient by allowing them to respond online. Also, consider incentives like complimentary meals for a week. For example, consider these recipes:

• Crispy Korean-Style Chicken with Spicy Kimchi Fries

• Chilled Veggie Noodle Bowl

• Peanut Chicken Salad

• Street Corn Avocado Toast Grab and Go Kit

Driving engagement through bold flavors, visual storytelling

Operators should meet students where they are and get their attention on popular social media platforms. It’s important to leverage these enticing global dishes with vibrant visuals and social media campaigns to captivate students and encourage exploration. Perhaps more incentives would also be appropriate, such as discounts or freebies if they follow the social media accounts, mention the campaign, for example.

An impactful and educational way to execute visual storytelling is to bring in a local chef representing a global cuisine. The chef can curate a pop-up, sit-down experience that’s affordable and exclusive to the student body.

Embracing global flavors engages students on a new level

There are so many ways to engage the audience to bring visibility to fun, new international dishes. In all, foodservice operators have a unique opportunity to embrace global dining trends by introducing international dishes, leveraging vibrant visuals and creating engaging dining experiences that keep students on campus.

From labor-light recipes with enticing ingredients to innovative formats like chef-driven, pop-up dinners, the key is to deliver variety, authenticity and convenience. By leaning into these changes, operators may meet student expectations and also drive participation and excitement in campus dining.

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