How Food Service Challenges Inspire Innovative Leadership Solutions

At South Dakota State University (SDSU), administrators are teaming up with Sodexo to address ongoing complaints about campus dining services. Since Sodexo replaced Aramark in July 2022, frustrations have mounted from students, faculty, and administration alike.

President Barry Dunn highlighted the challenges, stating, “We’ve seen a lot of changes in Sodexo’s leadership and struggles with staffing.” This turnover has led to issues like long lines and closures at several dining spots, often due to shortages in staff. Jennifer Novotny, assistant vice president for student life, confirmed that not all dining options were ready when Sodexo took over.

One particularly popular area, Larson Commons, has faced its share of complications. Currently undergoing renovations set to finish in summer 2026, the commons is open but has reported incidents, such as birds getting inside. “It was not a pleasant experience for students or staff,” Novotny recounted. On top of that, extreme cold in January revealed issues with equipment that Residential Life was already addressing.

Concerns around international food options have also emerged. At a recent meeting, students voiced their difficulties in sourcing authentic cuisine for events. SA President Trinity Peterson noted that some international student groups had to take their events off campus because Sodexo couldn’t provide the necessary dishes. Unlike Aramark, Sodexo doesn’t allow students to prepare food for events, which has frustrated many.

In response to student feedback, the Students’ Association raised these issues at a Board of Regents meeting, leading to meal plan refunds for students. With ongoing service challenges, SA leaders are committed to advocating for improvements and encouraging students to share their experiences.

Beyond dining, President Dunn acknowledged that catering issues have affected events across campus, from sports gatherings to scholarship banquets. He emphasized that SDSU’s large student population adds to the complexity, making efficient service crucial.

One of the biggest challenges has been hiring and retaining staff. The pandemic’s labor market shifts hit the dining services hard, leading to difficulties in managing consistent staffing levels. However, Novotny reported a nearly 98% return rate for Sodexo staff this year, which has improved overall operations.

Interestingly, some students have noticed smaller protein portion sizes at Larson Commons, aimed at reducing waste. Although this strategy is intended to minimize costs, it has sparked discussions on whether the servings are sufficient for students.

As part of ongoing improvements, administrators plan to optimize food service on the west side of campus and refine operations at the Dairy Bar and Hansen Hall C-Store. Novotny mentioned that strategic goals tied to their contract with Sodexo are focused on enhancing dining performance, particularly with the Larson Commons project.

In conclusion, while SDSU faces significant challenges in food service, administrators are working diligently to address concerns and improve the overall dining experience for students.

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