Brogan Dorgan is a cornerstone of the Falmouth Exeter (FX) Plus team. A seasoned multi-site manager, she does just that, across a variety of on-campus bars, restaurants and other eateries at Falmouth University and the University of Exeter. If you’ve not done so already, check out our first post with Brogan, in which she discusses her experience delivering catering and hospitality services in a university setting and why FXPlus are using our compostable food bowls despite Cornwall not currently offering compostable waste collections. In our second post below, Brogan explores the challenges caterers are facing today and provides her experienced and thoughtful advice on some of the ways to address them.     

What do you feel are some of the biggest challenges facing university caterers today?   

To me, these are focused in six key areas: fluctuating demand, variety, sustainability, budgets, recruitment and digital transformation.   

  
Events, holidays, and academic schedules all impact footfall with demand fluctuating seasonally - daily even - making it tricky to forecast and manage stock and staffing efficiently. Meanwhile, students and staff now expect more variety, healthier options, and dietary inclusivity (vegan, gluten-free, halal, etc.) which requires careful management - even when sales are consistent.   

There is  a growing demand for sustainable, locally sourced, and ethically produced food, with university caterers also feeling increasing pressure to reduce food waste, cut carbon emissions, and eliminate single-use plastics. Meeting sustainability goals while remaining cost-effective, requires innovation and investment; however, sitting alongside this, we are experiencing rising costs and budget constraints due to significant increases in the cost of ingredients, energy, and staffing. All of which can make it difficult to balance quality with affordability.  

Staffing and recruitment are also presenting significant challenges. Like much of the hospitality sector, university catering has faced staff shortages - especially post-COVID - and retaining skilled staff in a competitive market is an ongoing issue. On top of this, digital transformation puts further pressure on budgets and catering teams as a whole as customers expect mobile ordering, contactless payments, and real-time updates on menus and wait times. Once again, implementing and maintaining these systems can be resource-intensive.   
  

Sounds tough - how are you tackling these challenges?   

I’m going to break this one down!  

• Managing Fluctuating Demand  

We use data and trend analysis to forecast footfall and adjust staffing and stock levels accordingly. We have also cross-trained our team to provide flexible support across different outlets and service types.   

• Adapting to Changing Customer Expectations  

To stay aligned with evolving preferences, we actively gather customer feedback through surveys and on-site interactions, reviewing and refreshing menus regularly to include healthier, more diverse, and inclusive options, such as plant-based meals and allergen-friendly choices.   

• Driving Sustainability  

On the sustainability-side, we’ve implemented waste reduction initiatives, including composting and food donation schemes. We’re also phasing out single-use plastics and increasing the use of recyclable and compostable packaging, promoting reusable cup schemes and incentivising sustainable choices wherever possible.  
  

• Managing Rising Costs  

We work closely with suppliers to negotiate competitive pricing and source seasonal, local ingredients where possible. We also optimise portion sizes and reduce waste to maintain value without compromising quality.  
  

• Addressing Staffing Challenges  

I’m really proud to say we’ve built a skilled and motivated team by investing in staff training and development and offering flexible working patterns, fostering a positive work culture overall to improve recruitment and retention.  

• Embracing Digital Transformation  

We have introduced mobile ordering platforms and contactless payment systems to streamline service and reduce queues. We also use digital signage and online menus to keep customers informed in real time.  
    

Managing dietary requirements - especially allergens - is another ongoing challenge for caterers, how do you accommodate and communicate the presence of allergens and other dietary information?   

We believe in safety first following strict cross-contamination protocols in our kitchens and regularly review and update our allergen management procedures in line with industry best practices and legislation. We hold daily chef briefings to ensure our kitchen teams are briefed daily on allergen content and dietary considerations for all dishes. And we also offer customisable options which means flexible meal choices and alternatives to accommodate a wide range of dietary needs.  

In terms of communication, this is managed in three ways:  

• On-site signage: Allergen and dietary information is displayed prominently at the point of service.  

• Staff training: All front-of-house staff are trained to handle allergen queries and know when to escalate to a manager or chef.  

• Direct communication: Customers are encouraged to speak with staff about any dietary concerns. Our team is always happy to help and provide detailed ingredient information.  

You use Planglow’s labelling app, LabelLogic Live, to help communicate the presence of allergens in products, can you tell us a little bit about this?  

It is super easy to use. It takes all the elements of stress out of the labelling process (particularly around Natasha's law and food safety) and you can customise the look of the labels to whatever your business needs.  

The catering industry is in a state of flux and, in many ways, universities are at the forefront of this, facing down shifting expectations and demands in more areas than most. But, while change can bring uncertainty, Brogan sees its opportunities and blazes a trail for others to follow with six takeaways for the future: 

Sustainability as Standard - Caters should expect a stronger push toward net-zero operations, including carbon tracking, zero-waste kitchens, and fully compostable packaging. There will also be more partnerships with local and ethical suppliers to reduce food miles and support community economies. 

 

Tech-driven experiences - AI-powered menu planning, predictive ordering, and smart kitchen tech will streamline operations. Mobile-first services will also become the norm—think pre-ordering, loyalty apps, and real-time dietary filters. 

 

Hyper-Personalisation - Data will be used to tailor offerings to individual preferences, dietary needs, and even academic schedules and we can expect to see more customisable meal options and dynamic pricing models. 

 

Health & Wellbeing Focus - Menus will increasingly reflect a holistic approach to wellbeing, with nutrient-rich, functional foods and clear nutritional labelling. Mental health and social connection will also be supported through inclusive, welcoming dining spaces. 

 

Flexible, Multi-Use Spaces - Catering outlets will double as social and study hubs, with adaptable layouts and extended hours. Meanwhile pop-up concepts and rotating food vendors will keep the offer fresh and engaging. 

 

Resilience & Agility - Post-COVID lessons have led to more resilient supply chains, agile staffing models, and contingency planning for fluctuating demand.