CPP Enterprises Dining Services has been named FoodService Director’s February Foodservice Operation of the Month— a distinction earned by blending culinary innovation, sustainability and hands-on student engagement. This honor highlights CPPE Dining Services’ forward-looking use of artificial intelligence (AI) and data-driven practices to enhance campus meal services.

At the heart of this evolution is CPPE’s embrace of AI tools to modernize and streamline kitchen operations. As detailed in FoodService Director’s article, the dining team, led by Executive Chef Kristopher Arguin, has integrated a suite of technologies to support recipe development, waste tracking, safety protocols and event planning. AI is used to generate recipe drafts, which are reviewed by chefs to ensure quality, and to quantify food production and waste, giving staff actionable insights that reduce overproduction and highlight trends in student preferences.

CPPE’s approach also reflects a strong commitment to student learning and sustainability. As explored in a Winnow Solutions Q&A with Chef Arguin, students— who make up roughly 90% of the dining workforce— are deeply involved in daily operations and technology adoption. Tools like the Winnow system provide visibility into food waste, enabling both staff and students to adapt their practices and develop real-world skills in sustainable foodservice management.

By harnessing innovative technology and empowering students through experiential leadership roles, CPPE Dining Services is setting new standards for campus foodservice— driving efficiency, reducing waste and preparing future hospitality professionals for a tech-enabled industry.