When students, faculty and staff started voting with their feet, going off campus for lunch, the University of Tennessee Health Science Center began to re-evaluate its food services.
Traditionally, the public medical school relied on third-party food and facilities management companies to run its food court and campus dining services.
“We had reached a point with our Sodexo contract where the campus population really had voted with their feet,” said Kennard Brown, UTHSC executive vice chancellor and chief operations officer. “There was some level of disinterest in the way Sodexo was managing food service.”