Month: July 2025

In the high-stakes world of campus dining, there’s a silent MVP that doesn’t get nearly the strategic credit it deserves: French fries.

Yes, humble, golden, crispy, salty fries.

They may not be a protein, but they hold more influence over student behavior, traffic patterns, and dining satisfaction than many menu items combined. If you think fries are just a side, think again.

When consistently hot, crispy, and well-seasoned, French fries become the unsung hero of the dining experience, turning ordinary meals into rituals, quick lunches into cravings, and first-time visitors into regulars.

This blog breaks down why fries matter, how they function as a core pillar of crave ability, and why they deserve to be strategically featured and flawlessly executed in every lunch and dinner service on campus.

Fries Are the Anchor of the Craveable Combo

Whether it’s chicken tenders, burgers, wraps, or sandwiches, fries are the one item students expect to complete the meal. Without them, something feels missing, no matter how strong your protein lineup is.

A cheeseburger without fries is just a sandwich.

Chicken tenders without fries feel like cafeteria austerity.

Fries offer balance and indulgence, texture and familiarity. They’re more than a starch, they’re a crunchy, golden symbol of satisfaction.

When surveyed, over 84% of Gen Z students said that if given the choice, they’d add fries to their meal every time.

Fries Drive Satisfaction and Return Traffic

At PKC, we’ve reviewed hundreds of thousands of student survey responses, mystery shop reports, and dining satisfaction data points. One trend is crystal clear:

Students remember good fries. They return for great fries.

And when fries are bad, soggy, cold, under-seasoned, or inconsistently available, they talk about it. Loudly.

Fries Are a Predictability Anchor

In dining programs that rotate menus daily or weekly, one of the top student frustrations is unpredictability. When students don’t know what’s being served or whether their favorite items will be available, they disengage.

Fries are different. They’re predictable, safe, and emotionally consistent.

Students crave routine, especially in the chaos of college life. When they know they can always get crispy fries with their meal, you’ve created an emotional anchor. This reliability encourages them to return, build a routine, and form social rituals around meals.

Crave ability Is About Texture, Salt, and Satisfaction.

There’s a reason French fries show up on 93% of quick-service menus in America (Datassential 2024): they check every box of sensory satisfaction.

What makes fries crave-able?

• Crunchy texture on the outside, soft on the inside
• Salt and fat, the biochemical building blocks of flavor addiction
• Temperature contrast, served hot and fresh
• Customizability, dipping sauces, seasoning blends, loaded fry options

This combo hits the dopamine triggers that make students want to come back again and again. You could build an entire late-night program around fries alone, and many campuses do.

Fries Are a Competitive Equalizer vs. Off-Campus Options

Students are constantly comparing their on-campus dining options to those available off campus, including Shake Shack, Chick-fil-A, Five Guys, and Raising Cane’s. The one thing all those brands do exceptionally well? Fries.

If your on-campus fries are limp, under-salted, or inconsistently available, you’re practically pushing students toward off-campus spending.

Conversely, when your fries are hot, crave-able, and visible, students associate that with value. A meal swipe that includes fresh fries feels like a better deal than one with rice and carrots, even if the nutritional value is lower.

Fries Boost Meal Plan ROI

Let’s talk business. From an operator’s perspective, fries are a high-margin item that:

• Extend the value perception of combo meals
• Offer excellent yield and low spoilage
• Are easy to prep and batch
• Can be held successfully under heat if managed right

If you pair fries with a strong protein strategy (e.g., grilled chicken, smash burgers, spicy tofu), you get:

• Higher participation
• Better check value perception
• Greater throughput and line speed

And with simple upgrades, fries become a differentiator:

Low-labor fry enhancements:

• Garlic-parm dusting
• Cajun or ranch seasoning
• “Fry of the Day” feature with rotating toppings
• Loaded fry bars (cheese, bacon, chili, plant-based crumble)
• Unique sauces (sriracha mayo, chipotle ketchup, avocado ranch)

Fries Require Precision, Not Complexity

Let’s be clear: great fries aren’t about complexity. They’re about discipline.

3 Rules for Execution:

1. Serve hot – Use fry holding bins and batch in small quantities to avoid soggy piles.
2. Season consistently – Salt while hot; consider house seasoning blends.
3. Display and market – Students eat with their eyes. Make fries visible and desirable.

If fries are hidden behind the station, under a dome, or lumped into a buffet line, they lose appeal.

SOCIAL ARCHITECTURE™ Perspective: Fries Build Community

At PKC, we emphasize SOCIAL ARCHITECTURE™, designing dining programs to foster connection, routine, and human interaction.

Fries are social food:

• Easy to share
• Fun to dip
• Always a conversation starter

From late-night study sessions to quick friend meetups, fries become the centerpiece of shared dining rituals. They’re the most democratic food on campus; everyone loves fries.

They may not be the healthiest item on the plate, but they spark happiness, which fuels engagement, and that’s a core ingredient in any successful dining program.

Final Recommendation: Make Fries a Daily Standard

If you want to build loyalty, drive participation, and meet Gen Z where they are, you must offer fries every lunch and dinner and do them well.

Meal Period	Fry Strategy
Lunch	Always available in grill or comfort stations
Dinner	Paired with burgers, tenders, sandwiches, wraps
Late Night	Feature item with sauces, toppings, or loaded fry bar

Fries should never be a surprise. They should be an expectation.

Final Thought: Fries Are Small, But Their Impact Is Huge

They may only take up a quarter of the tray, but fries punch way above their weight class when it comes to crave ability, satisfaction, and meal plan value.

Fries matter.

Not because they’re trendy.

Not because they’re healthy.

But because they deliver on something every student is looking for: a moment of comfort, crunch, and connection.

Don’t Be Fooled by the Wrapping and a New Meal Plan Label, A 1970s Dining Model in a 2025 Facility with All Access Meal Plans

In the 2025 report Making Connections: Student Life by Ayers Saint Gross, one truth is crystal clear: modern campus design must center around connection. But while institutions are investing hundreds of millions of dollars in new housing and tens of millions more into sleek, state-of-the-art dining facilities, one critical question is often left unasked:

Are we still running a 1970s dining model inside a 2025 building?

At Porter Khouw Consulting, we’ve worked with over 400 colleges and universities across all 50 states, throughout Canada, and the United Kingdom. From that experience, one insight has become undeniable:

An outdated dining program will quietly undermine even the most ambitious housing and dining facilities investment.

Dining Isn’t a Service, It’s the Social Epicenter

We pioneered SOCIAL ARCHITECTURE™ as a guiding principle to our work, to reframe how campus leaders think about dining. It’s not just a space to eat, it’s the campus equivalent of our kitchens at home. A place of comfort, connection, and emotional grounding.

This belief led us to develop PKC NEXT-GEN, a transformational model that turns dining into a strategic engine for student retention, emotional well-being, and housing occupancy. PKC NEXT-GEN makes campuses “stickier” by strengthening the core of student life: connection.

Don’t Be Fooled by the Wrapping: A 1970s Dining Model in a 2025 Facility

Colleges and universities are investing hundreds of millions of dollars in new housing and tens of millions more into sleek, state-of-the-art dining facilities. But behind the stainless steel, reclaimed wood, and Instagram-worthy interiors, many are still running a 1970s dining model inside a 2025 building.

This isn’t innovation, it’s optical progress masking operational stagnation.

The move to All Access Meal Plans is often positioned as revolutionary. But don’t be fooled. An All Access Meal Plan is just one leg of a four-legged student value proposition, and when the other three legs (menu variety & selection by day part, predictability and consistency of menu items and hours of operation) are flawed, the experience is hobbled.

All Access is too often undermined by:

• Limited hours of operation
• A lack of predictable and consistent menu offerings
• Light or restricted meal periods with reduced menu variety
• Meal equivalencies that devalue meal plans and the residential dining experience
• Declining balance that subsidizes on-campus retail and dilutes, not strengthens, richer levels of student engagement and community building through dining

These outdated strategies, rooted in transactional thinking from the 1970s, were designed for cost control, not for connection, inclusion, or emotional well-being. And today’s students can feel the disconnect.

They disengage. They skip meals. They go off-campus. They disconnect from the very community your housing and dining investments were meant to cultivate.

PKC NEXT-GEN replaces these flawed legacy systems with a student-centered model built on flexibility, consistency, and SOCIAL ARCHITECTURE™, making dining the true social engine of your campus.

The First 45 Days Matter Most

Our research confirms what many student life professionals already know: the first 45 days on campus are a critical window of opportunity. That’s when students form social bonds, build routines, and decide whether they feel like they belong.

Residential facilities provide shelter, but dining facilities foster social interaction. If meal plans are restrictive, food is subpar, or hours are inconvenient, students won’t gather. And if they don’t gather, they don’t connect. And if they don’t connect, they don’t stay.

PKC NEXT-GEN reverses this trend. By designing dining programs that align with student behavior, support emotional well-being, and foster daily social rituals, we help institutions convert their housing investment into actual community.

SOCIAL ARCHITECTURE™ in Action

You can build stunning residence halls and program endless events, but if students don’t have a place to casually and comfortably connect multiple times a day, engagement falters.

Dining is the ritual. Dining is the rhythm. Dining, crafted through the lens of SOCIAL ARCHITECTURE™, is the epicenter and nexus of student engagement on a daily basis.

When implemented well, PKC NEXT-GEN becomes the foundation for:

• 3 to 15 percent increases in fall-to-fall student retention
• Higher housing occupancy rates
• Improved mental health and wellness metrics
• Stronger friendship networks
• Higher average GPAs

This isn’t theory, it’s measurable impact across real campuses.

Anytime Dining = Anytime Belonging

A core component of PKC NEXT-GEN is Anytime Dining:

Unlimited access, takeout flexibility, extended hours, and diverse food stations that serve students on their time, not institutional schedules.

Dining should feel like freedom, not a restriction. Students thrive when they can flow naturally from classes to meals to study to social interaction, without worrying about swipe limits or closing times.

When dining is that seamless, students stay on campus, linger longer, and feel like they belong.

Design and Programming Go Hand in Hand

PKC NEXT-GEN doesn’t stop at operations. It also transforms physical spaces into social catalysts:

• Natural light, clear sightlines, and open kitchens
• Quiet zones for neurodiverse students
• Inclusive seating for small groups and large gatherings
• Integrated technology for mobile ordering and feedback
• Events that bring students together over food

Dining halls should be places students want to be, not places they endure.

A Strategic Blind Spot in Campus Master Planning

Too many institutions are pouring hundreds of millions into new buildings while leaving their dining philosophy stuck in the past. Beautiful facilities with old-school service models are a flawed combination.

If you’re spending $400 million, $600 million, or $800 million on new housing and dining complexes but still operating with a traditional food court or outdated swipe plan, you’ve created a disconnect that students feel immediately.

Dining is not a cafeteria service. It is mission-critical infrastructure for retention, engagement, and campus culture.

Don’t Be Fooled by the Wrapping and a New Meal Plan Label, A 1970’s Dining Model in a 2025 Facility with All Access Meal Plans.

You can’t build 21st-century student life on a 20th-century dining model.

Dining must be modernized in tandem with facilities, with a strategic lens focused on human connection, emotional well-being, and social capital. That’s what PKC NEXT-GEN delivers. That’s what SOCIAL ARCHITECTURE™ demands.

If you want your next capital investment to truly transform your campus, start not just with where students sleep, but where they connect.

Over the past three decades, I’ve led the transformation of campus dining programs across North America with one unwavering belief: dining is the most powerful, yet largely untapped, day-to-day tool, and a college must foster belonging, boost retention, and shape the residential life experience and overall student success.

Recently, I’ve been deeply inspired by my conversations with Nick Buettner and the groundbreaking work of his brother, Dan Buettner, founder of the Blue Zones movement. Their global research into the world’s longest-lived and healthiest communities reveals that well-being and longevity are not just about what we eat, they’re about how we live, connect, and belong. These “Blue Zones” are places where purpose, community, movement, and nourishment are woven into the fabric of daily life.

That insight aligns perfectly with what we’ve built at Porter Khouw Consulting. Our proprietary guiding principle, SOCIAL ARCHITECTURE™, is a framework for designing dining environments that foster human connection, strengthen social capital, and improve student well-being and academic performance. It’s about using architecture, programming, and operations intentionally to create even more value and a sense of belonging, engagement, and transformation.

A New Concept: Micro Blue Zones

From the synergy between Dan Buettner’s Power 9 principles and our SOCIAL ARCHITECTURE™ methodology, a bold new idea was born:

Micro Blue Zones are next-generation residential and retail dining programs that serve as the epicenter of a reimagined, socially connected, and health-promoting college campus.

Rather than treating dining as a transactional utility, Micro Blue Zones make the dining program a strategic engine, a catalyst for human connection, student engagement, emotional well-being, retention, housing occupancy, and ultimately, lifetime friendships and success.

These are not just updated meal plans. They are holistically designed environments and systems that integrate nutritional science, spatial psychology, behavioral design, and social connection to create the conditions that lead to a longer, healthier, and more fulfilling life, starting on day one of college.

Why Dining?

In every authentic Blue Zone around the world, whether it’s Okinawa, Sardinia, Ikaria, or Loma Linda, food is more than sustenance. It’s a ritual. A shared experience. A daily rhythm around which the community is built and strengthened.

On a college campus, dining has the exact same potential.

In fact, the first 45 days of the freshman experience are critical. That window often determines whether a student will persist to sophomore year, and whether they feel connected, seen, and emotionally safe. When dining is designed with intention, it becomes the primary vehicle for social integration.

Through our work in hundreds of campus communities, we’ve demonstrated how next-generation residential and retail dining programs, crafted through the prism of SOCIAL ARCHITECTURE™, can improve:

• Retention rates
• Housing occupancy
• Overall GPA
• Student engagement
• Mental and emotional well-being
• Enrollment
• Persistence

Now, by integrating the science of health and longevity from the Blue Zones, we elevate that strategy to a new level.

The Core Elements of a Micro Blue Zone

1. Dining-Centered Campus Planning
   Dining is no longer an afterthought or revenue line item. It becomes the beating heart of campus life, designed for face-to-face interaction, multicultural exchange, and meaningful human connection.
2. Social Capital as the New KPI
   What matters isn’t just foot traffic or food cost ratios, it’s eye contact, linger time, shared meals, and the number of new friendships formed each semester. These are the real predictors of academic and personal success.
3. Power 9 for Higher Education
   We reinterpret Dan Buettner’s Power 9 longevity principles in a way that is directly applicable to the student experience:

• • Move Naturally → Walkable dining routes and green connections
  • Purpose → Opportunities to engage, volunteer, and share stories
  • Downshift → Mindful eating zones, stress-reducing dining spaces
  • Plant-Slant → Menus nudged toward wellness and sustainability
  • Right Tribe → Communal tables that foster authentic connection
  • Belong → Ritualized, inclusive dining experiences
  • 80% Rule → Portion control strategies baked into plateware and messaging
  • Loved Ones First → Hosting family-style meals, roommate dinners
  • Wine at 5 → While alcohol is restricted, the spirit of daily gathering remains a priority, with laughter, music, and community

4. Intentional Design to Eliminate Isolation
   We design dining environments that literally remove loneliness from the equation. Everything from furniture to service models is optimized to encourage social interaction, especially during the first six weeks on campus.
5. Habits That Stick for Life
   The dining behaviors, social patterns, and emotional habits developed during college often stay with students for decades. A Micro Blue Zone doesn’t just enhance college, it extends health span and happiness long after graduation.

The Urgency: Why Now?

Higher education is facing a perfect storm:

• The enrollment cliff
• Rising mental health concerns
• Declining sense of campus belonging
• Increased dropout risk and lower engagement

And yet, the solution is already on campus.

Most colleges already have physical dining spaces, kitchen infrastructure, and foodservice contracts in place. What they lack is a strategic vision to harness these assets in service of their highest mission: student success.

A Micro Blue Zone is scalable, measurable, and transformational. And it begins with rethinking how, why, and where students come together over food.

A Call to Campus Leaders

If you are a president, provost, CFO, VP of student affairs, or campus planner, I invite you to consider this:

Your dining program, if strategically redesigned as a Micro Blue Zone, can become the single most effective tool you have to increase retention, improve wellness, and elevate your institutional value.

This is more than a trend. This is a movement. We now have the research, design tools, and implementation model to make every campus a Blue Zone, starting with our dining facilities.

Let’s stop asking, “How do we feed students more efficiently?”
Let’s start asking, “How do we feed their potential?”