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By Camden Perkin, PerkinsC1@Findlay.edu
As the University of Findlay explores ways to improve the student dining experience, food trucks have emerged as not just a popular suggestion but a possibility according to Brandi Laurita. Vice President for Student Affairs and Athletics,
“Our current contract with Sodexo provides us with excellent service on campus through our dining locations and catering, but it only allows the utilization of outside sources if an exception is granted,” explained Laurita. “But, new this year, Sodexo has a food truck program that is available in our area. The best part about it is that students can use their meal plan, Derrick dollars specifically, to make purchases. There is a cost involved with bringing the trucks, such as the minimum sales required per truck and fees.”
Students like senior business administration major Riley Torkelson are excited about the possibility.
“I feel that the dining options aren’t terrible, but some could say they are a bit costly, especially the dining swipes. The variety is pretty good but usually the quality isn’t fantastic,” said Torkelson. “I think food trucks could improve the dining experience, but I couldn’t see it being a long-term solution due to costly products and limited student incomes.”
The introduction of food trucks at UF could bring variety, convenience, and a sense of community to campus life. However, this possibility is not without challenges, including navigating the university’s contract with Sodexo and concerns about affordability for students.
Laurita explained that the more the university is willing to guarantee in minimum sales, the more food truck options become available. However, since food trucks are independent operators, they have the flexibility to choose where they set up, adding another layer of complexity.
Torkelson is excited about the potential for food trucks to add something new to campus dining but acknowledged that cost would be a major barrier for many students.
“My concern is the affordability for students, some students can’t hold jobs or have any form of income so a large percentage of students wouldn’t be able to dine often or at all at a food truck,” Torkelson saidd.
Both Laurita and Torkelson see the potential for food trucks to positively impact student life beyond just dining.
“Food trucks could give students another reason to attend events, especially if they offered a student discount,” Torkelson said.
“Food trucks could impact athletics concessions, but it would be welcome if they brought more students to athletic events,” Laurita said.
“I think food trucks could add a sense of community if given the chance to build a reputation among the student community,” Torkelson said. “I would like to see breakfast foods offered by food trucks.”
Cost, of course, is a concern.
“When looking into the program, the higher the minimum we are willing to guarantee, the more options we may have when picking the trucks,” said Laurita. “The food trucks are independent operators who can pick and choose where they set up.”
Torkelson echoed these concerns, noting that while food trucks could improve the overall dining experience, the price of food might be out of reach for some students.
Laurita says UF is carefully considering the introduction of food trucks, with hopes of enhancing the student experience while balancing logistical and financial factors.
“Clubs and organizations are always welcome to come to Sodexo and share an idea, such as a food truck day,” Laurita said. “I believe this has been considered in the past, but the cost of the food trucks has prevented any group from moving forward.”
