Following guidance from student surveys, Texas State Dining, powered by Chartwells Higher Education, launched a bowl and smoothie pop-up that may serve as a preview for something similar Chartwells is planning.
Bowl Life opened the last two weeks of March and dramatically outperformed the sub shop usually in the space. Chef Joel Edwards developed the savory bowl recipes, which students said they preferred and accounted for 54% of the sales during the pop-up. Bowl Life also served acai bowls and smoothies.
“Students let us know in our Voice to Vision Dining Surveys that they wanted access to more healthful options like bowls and smoothies,” Senior Director of Marketing and Guest Experience Whitney Villarreal said. “We listened, and the students responded enthusiastically.”
