I’m proud that another article I wrote was published in NACUFS Campus Dining Today, a trade magazine for university dining professionals. Read about my first article published in Campus Dining Today.
Back in January, I learned the theme of this issue would be Trends in Cuisine, Design & Beyond. What does that mean? How does it apply to Ohio State?
I have regular meetings with the Dining director and asked her if she had any ideas for this theme. She mentioned the acai bowls we serve and how OSU was one of the first campuses to bring this trendy west-coast treat to college students in the Midwest. She also mentioned how Ohio State worked with a vendor to specially design a ramen to go container for the location Oxleys to Go. I pitched both ideas and the magazine chose the latter. Off to Oxleys!
I set off thinking of what I needed for the article and emailing operations managers my questions. This article had a tight deadline. Plus, I was leaving for vacation the week before it was due, so I had even less time. I remember having a doctor’s appointment in the morning one day and then right after going to campus with my camera and notepad to visit Oxleys. It was a busy time.
The Oxleys operations manager was very helpful in answering my questions. We were able to talk to some students picking up ramen and get their thoughts on the containers. Most students were in a hurry and kind of shy, but still gave me usable quotes. I took photos of student employees assembling the to-go ramen. I was pleased those photos made it into the article.
After I had a draft written, I worked with Dave Isaacs on our team to help me edit and improve the article. I trust Dave’s editing a lot and like working with him to become a better writer, especially in positioning Ohio State as the hero of a story.
Reflecting back, this was one of those stories where the first pitch didn’t result in the exact story I thought I’d write. The more I talked to managers and the ramen vendor, I learned that this container wasn’t quite 100% unique to Ohio State but still was helpful to students on campus.
Ohio State’s special packaging allows students to enjoy ramen anywhere on campus
By: Debbie Wakefield
Marketing Specialist, The Ohio State University Office of Student Life, Dining Services
It’s no secret that college students love eating ramen. The Ohio State University has taken this collegiate staple to new heights. Ohio State Student Life Dining Services offers gourmet ramen bowls that students can easily enjoy anywhere on campus, thanks to innovative packaging designed specifically for on-the-go ramen.
Leaders in Ohio State Dining Services knew that for a ramen-to-go concept to be successful, the packaging would need to be just right.
Previously, ramen noodles and broth were placed in a plain brown paper bag that was awkward to hold and put the broth at risk of spilling.
To brainstorm an innovative solution to better packaging carryout ramen, Ohio State approached the vendor Sushi Avenue for help.
Jordan Lisowski, Vice President of Operations of Sushi Avenue, said they both realized that the packaging was going to be just as important as the food.
“We knew that keeping the broth and noodles together for an extended period of time would end up with the customer having soggy, overcooked noodles,” Lisowski explained.
Drawing on their experience opening the fast-casual restaurant concept One Two Three Sushi, Sushi Avenue adapted their custom packaging to meet the needs of busy college students.
The innovative packaging holds a bowl for noodles, vegetables and toppings, with a lidded container of ramen broth stacked on top. This creates a better end result product for the customer, ensuring that the noodles and toppings remain fresh and the broth stays sealed and hot until the moment of consumption. This thoughtful approach has been well-received by students, staff and faculty alike.
Dining Services opened Oxleys To Go in the spring semester of 2022 as a quick service location located near academic buildings in the center of Ohio State’s campus.
Student employees wrap the carryout container around the bowl and broth, securely stapling it shut along with the customer pick-up ticket. This process takes less than 15 seconds, leading to faster ticket times. The efficiency of this system has been a key factor in its success, allowing students to order their ramen, then quickly grab their meal and go.
Students pick up their ramen from alphabetized in-store racks, using a comfortable handle, securely holding everything needed to later assemble their meal.
Amirah Bonner, a first-year student from Cleveland studying primary education, said the packaging is a smart idea and makes it convenient to carry her ramen across campus.
“I liked the packaging from the first time I saw it,” Bonner said.
Lisa Bannister, Operations Manager for Oxleys To Go, likes how easy the packaging is for her team. She said that she usually only has to show a student employee how to assemble the packaging one time and after that, they have it.
“It’s an easy concept to grasp. They pull it over the bowl, fold the handle and staple the ticket,” Bannister said. “It’s not like a pizza box that has a lot of complicated folds. This one is pretty intuitive to assemble.”
Bannister said that students like the unique container and how it’s different from anything else on campus.
“I can always tell when anyone has been to Oxleys To Go and ordered one of my five ramen bowls because I see them carrying the unique container,” Bannister said. The distinct design of the packaging has become a recognizable feature on Ohio State’s campus, making it easy to spot fellow ramen enthusiasts.
The creative packaging design allows students to enjoy hot ramen anywhere on campus without spills, soggy noodles or awkward carrying.
The packaging is important because to-go orders make up a significant portion of Oxleys’ orders. In the spring 2025 semester, Oxleys sold 4,288 carryout ramen bowls. Over 76% of their orders were customer pick-ups using the custom packaging. The rest of the business was delivery orders, using the campus food delivery robots. The most popular ramen bowl was pork belly, comprising 36% of orders. The second most popular was beef at 19%. No matter the type of ramen, students can rest easy knowing the noodles won’t get soggy, overcooked or spilled.
Ohio State’s innovative ramen-to-go packaging is setting a trend in both package design and student pick-up options on college campuses.
Debbie Wakefield 