In leadership, as in life, there’s no substitute for being present
In the past six months, I’ve had the opportunity to travel across the country and speak with students, campus leaders, and the on-site teams who are giving it their all, every day, to ensure that the students we serve have an exceptional college experience. And I couldn’t have asked for a better introduction to Sodexo as an organization, and the values we stand for, than by experiencing our work firsthand. Getting to know Sodexo from the ground up during these visits has been invigorating and inspirational.
Research has shown that dining is the number one way that students engage on campus, and sharing meals with friends is essential to their sense of community and belonging.* So, watching Sodexo dining teams in action really reinforced the tangible value we bring to our college and university partners. I have seen the fruits of their labor as they work each day to fulfill Sodexo’s promise to deliver a dining experience that enriches the student journey and increases a sense of belonging on campus.
Providing Exceptional Experiences Requires Presence
If anything, my travels have reinforced my belief that being present is one of Sodexo’s most valuable strategies.
Why? Because we are the campus experience. Our team members are some of the first people students meet when they arrive on campus, the first people they speak to each morning, and the last people they may interact with after having dinner or grabbing a late-night snack late. In short, our people are the difference between a dining hall and a home away from home.
The conversations and interactions I’ve had with dining managers, cooks, cashiers, and other team members during the past few months have helped me develop a deeper understanding about the resources they need to continue delivering meaningful dining experiences that help students connect and thrive on campus.
Having lunch with our chefs in their campus dining halls has been an invaluable learning opportunity for me. I’ve gathered useful insights, tactics, and concrete suggestions as I’ve questioned what our culinary professionals need to create welcoming — and delicious — dining options, events, and activities. (A big thank you to Grambling State Executive Chef Tommy McCoy and all of the other culinarians who so graciously enjoyed a meal with me!) Those are meals I will not soon forget, for all the best reasons.
And even though it inspired a brief moment of panic, my visit to Binghamton University’s Hinman Dining Hall during the first week of school turned out to be an invaluable leadership lesson. While I’d usually be overjoyed to see students making a beeline across campus and flocking to a dining venue, I became a bit worried about our staff being able to manage the tremendous crowds.
Instead, the dining team handled the controlled chaos with the aplomb of experienced professionals. They had anticipated the buzz that accompanies the start of a new school year, and calmly described how they had prepared for the first-week rush. Team members all nodded in agreement when Hinman’s Executive Chef Robert Minor confidently told me, “After the first week, students just naturally find their rhythm and settle into a more manageable routine.” The rest of the staff then identified a few things — in real time — that could be tweaked for future opening days.
The interaction reinforced my confidence that our teams know their students, know their campuses, and have the confidence to tell leadership what they need to make things run more smoothly in the future.
Crafting A Lasting Legacy Through Dining
While I was busy making the rounds visiting our campuses, the first chapter of the 2025-2026 President to President thought leadership series was released — and the timing couldn’t be better.
I can think of no better way to underline the value of my campus visits than by encouraging you to read, “Leading with Awareness: Presence, Patience, and Passion in the College Presidency.” Written by High Point University President Nido Qubein, this chapter reinforces both the importance of being present, as well as the vital connections that can be made through dining.
President Qubein describes how having on-campus meals with students, staff, and faculty not only helped position him as an approachable leader, but provided insights that he wouldn’t have realized otherwise. For example, he was able to better understand food quality, how students interact with staff, and how the physical upkeep of facilities affects the overall impression of the campus in general.
Atmosphere is Everything
Dr. J. Blair Blackburn, president of East Texas Baptist University, was gracious enough to take me on an evening tour while I was visiting. As we drove around in the warm glow of the beautifully lit campus and its well-manicured grounds, I was immediately in awe of the impression the whole scene created. It was clear that a huge priority had been placed on creating an environment that made one feel safe and welcome, while also inspiring institutional pride.
Dr. Blackburn provided a very intentional and well-planned master class in what it looks like when we bring together all the elements necessary to create a campus atmosphere that invites, inspires, and embraces students.
The Path Forward
My campus visits have been instrumental as I develop a deeper understanding of Sodexo’s core strengths, as well as how the organization can address potential gaps. Being present on campus, and interacting with the teams who create meaningful moments of belonging for our students reminded me how critical our work is. I’m more committed than ever to ensuring Sodexo continues to help students thrive — today, tomorrow, and well into the future.
* Sodexo’s 2024-2025 Student Lifestyle Survey, https://us.sodexo.com/inspired-thinking/higher-education/reports/student-lifestyle-survey