Optimizing University Dining Hall Profitability During Inflation: A Case Study of UW-Madison

Facing rising operational costs and the need to balance student satisfaction, university dining halls are under the challenge of optimizing their meal plans. Existing approaches commonly rely on fixed meal plans with limited choices and suppliers, leading to potential student dissatisfaction. However, such methods often suffer from the trade-off between supply and demand, potentially exacerbating conflicts and diminishing student satisfaction. This paper proposes an innovative approach that leverages an optimization model to adjust portion sizes and caloric compositions dynamically. The methodology involves mathematical modeling, allowing for precise adjustments in portion sizes and food composition. This dynamic approach offers the potential to improve both cost-effectiveness and student satisfaction. Validation of the model’s performance demonstrates its ability to resolve institutional contradictions and enhance overall satisfaction, offering substantial potential value for university dining operations. Future improvements to the model could explore incorporating real-time market data, improving sensitivity analysis, and considering external factors such as student feedback and competitor pricing, further refining its ability to navigate economic uncertainty and optimize dining hall profitability.