"Delivery is part of the major modern retail challenge facing higher ed: merging the convenience already offered in the market with the operational systems that run day-to-day campus life. There is no question that dining programs need to do internal delivery well to stay competitive. Few do it now. Meal plans and proximity create huge embedded advantages. To succeed, administrators will need to enhance technology and create logistics plans that include public safety, parking, facilities, etc." —Ben Anderson, director of business development, Tapingo "Delivery service as a concept is evolving, and university dining programs are having to rethink their strategies to meet this generation's elevated expectations, such as better quality, variety and availability.