Partnership supports Stanford’s everyday food truck markets, catering operations, and large-scale events, including a recent 500-person conference at the SLAC campus
STANFORD, Calif., Oct. 08, 2026 (GLOBE NEWSWIRE) — City Flavor, a leading operator and technology partner for on-site food programs, is partnering with Stanford University to provide flexible, high-quality food truck dining options across campus while supporting the university’s growing demand for mobile food experiences at events, conferences, and special programs.
Through the partnership, Stanford utilizes City Flavor’s network of food truck vendors for daily food truck markets, catering needs, campus events, and larger off-campus programs. The partnership has grown to serve a wide range of the Stanford community, from students and employees to departments, conference attendees, and event clients.
The relationship reflects the growing role food trucks play in modern campus dining, providing Stanford with a flexible way to offer diverse food options while adapting to changing schedules, locations, attendance levels, and event needs.
Learn more about City Flavor: www.cityflavor.com
“The Flavor Group—especially Kennedy and Chase—has been an incredible partner in supporting Stanford’s food truck markets and catering operations,” said Vincente S. DeLa’O, Senior Associate Director of Catering, Event Sales & Mobile Food Vendors for R&DE Stanford Dining, Hospitality, & Auxiliaries. “Their flexibility, responsiveness, and commitment to service have made a meaningful impact across our events and have helped us consistently deliver a strong experience for our clients.”
Supporting Stanford from Daily Dining to Large-Scale Events
City Flavor’s partnership with Stanford extends well beyond regularly scheduled food truck markets. Stanford departments and groups increasingly use City Flavor to source food trucks for events, meetings, student activities, and larger programs both on and off campus.
Stanford’s current food truck program includes multiple campus locations and a rotating selection of vendors, giving students, faculty, staff, and visitors access to a variety of dining options throughout the week. City Flavor’s food truck and on-site dining programs provide Stanford with the flexibility to bring different cuisines and vendors to campus while maintaining a consistent operational experience.
Explore City Flavor’s food truck and event solutions: www.cityflavor.com
In September, that flexibility was put to work on a larger scale when City Flavor supported a 500-person conference at the SLAC campus in Menlo Park. City Flavor coordinated lunch service Monday through Friday with four to five food trucks each day. A voucher-based system allowed conference attendees to select from participating vendors while providing Stanford with an organized approach to managing service across the multi-day event.
The conference marked the third consecutive year Stanford and City Flavor have supported the program together. This year, the teams made several improvements to the service logistics and overall presentation, including uniform, professionally designed menus and a more cohesive experience across participating vendors.
“A major part of the success of this program has been Kennedy and Chase’s willingness to work closely with us through the many moving pieces—particularly menus, pricing, budgets, and evolving client needs,” DeLa’O said. “Their flexibility and collaborative approach have allowed us to find solutions that work for our clients while maintaining a high level of service.”
A Growing Food Truck Program Across the Stanford Community
The SLAC conference is one example of the breadth of the partnership. Stanford’s use of The Flavor Group’s food truck network has expanded to include departments and groups throughout the university, demonstrating the versatility of mobile food as part of the campus dining and event experience.
City Flavor Event & Culinary Coordinator Kennedy said the growing demand reflects how Stanford departments and groups are incorporating food trucks into a wider variety of experiences.
“Stanford clients seem to really like working with The Flavor Group, as it seems like sourcing food trucks for events has become popular for different groups and individuals on campus and off,” Kennedy said.
That reach includes student programming as well. In September, The Flavor Group supported Stanford’s Sophomore Move-In event with two food trucks, giving students an opportunity to experience the variety and convenience of mobile dining as part of their campus experience.
The partnership also extends beyond Stanford’s main campus. The recent SLAC conference took place at the Department of Energy’s SLAC National Accelerator Laboratory in Menlo Park, highlighting how Stanford-affiliated departments and programs can leverage City Flavor’s food truck network across different locations.
Learn more about The Flavor Group’s campus and event programs: www.cityflavor.com
Looking Ahead: Connecting Food Trucks With the Campus Dining Ecosystem
The Flavor Group is also looking toward the next phase of its partnership with Stanford through a planned integration with Atrium, a campus dining technology platform designed to manage meal plans, mobile ordering, point-of-sale experiences, and meal-plan privileges across on- and off-campus dining environments.
The planned integration is expected to create additional opportunities for Stanford to connect mobile food experiences with the broader campus dining ecosystem, making it easier for eligible students and campus community members to access participating food vendors through existing dining and meal-plan infrastructure.
By bringing together The Flavor Group’s food truck network and operational capabilities with Atrium’s campus dining technology, the partnership has the potential to create an even more seamless experience for students and the university while giving Stanford greater flexibility in how dining options are delivered across campus.
Creating Better Experiences Through Partnership
For City Flavor, the Stanford relationship represents more than simply coordinating food trucks. The company works closely with Stanford’s catering and event teams to navigate menus, pricing, budgets, vendor selection, logistics, and changing client requirements.
That collaborative approach allows Stanford to offer a diverse selection of food while maintaining consistency and organization across events of different sizes.
“Their service is truly top notch, and we greatly appreciate all of their support,” DeLa’O said. “The Flavor Group, and especially Kennedy and Chase, have been dependable, collaborative, and incredibly easy to work with. We are very fortunate to have them as a trusted partner and look forward to continuing to build on our partnership.”
As demand for flexible dining and event experiences continues to grow, The Flavor Group and Stanford are continuing to expand the ways food trucks can serve the university community—from everyday campus dining to large conferences, student events, and special programs.
See how The Flavor Group helps organizations build flexible, scalable food programs: www.cityflavor.com
About The Flavor Group
The Flavor Group is a corporate food service operator and technology partner that powers dynamic on-site food programs, including food trucks, pop-ups, cafés, and catering, for leading organizations across the United States. By combining local vendor networks with operational excellence and modern ordering technology, The Flavor Group delivers high-quality, scalable dining experiences built for the modern workplace, campus, and event environment. Learn more at www.cityflavor.com.
About Stanford Dining
R&DE Stanford Dining, Hospitality, & Auxiliaries supports the Stanford University community through dining, hospitality, and auxiliary services designed to enhance the campus experience. Through its dining and catering operations, Stanford provides a variety of food experiences for students, faculty, staff, departments, and visitors.
About Atrium
Atrium provides campus dining technology designed to manage meal plans and support dining experiences across institutions. Its capabilities include meal-plan management, mobile ordering, point-of-sale and self-service experiences, and meal-plan privileges for dining experiences both on and off campus.
Media Contact
Stephanie Nidey
Sr. Program Manager
City Flavor / The Flavor Group
[email protected]
A photo accompanying this announcement is available at https://www.globenewswire.com/NewsRoom/AttachmentNg/8701cb03-f4cb-4bef-8e50-68f1b6ddeb25
