SVSU Dining Services will transition to a fully cashless payment system across campus dining locations beginning Jan. 1, 2026, citing efficiency and student trends.
This move aligns with shifting student payment habits and broader trends in higher education settings and entertainment venues. According to Brandy Blohm, Marketing Manager for Dining Services, steady decline in cash transactions in recent years dictated the decision.
“This shift reflects a broader local and national trend,” Blohm said. “Many venues, such as the Dow Event Center and Dow Diamond, have already gone cashless, as have universities like Wayne State and Grand Valley, and even our own campus Concessions and Athletics.”
Blohm noted that they closely observed the athletics department’s transition to cashless payments.
“There was no pushback or disruption [to the cashless transition], which gave us additional confidence moving forward,” Blohm said.
The cashless model will be implemented at Cardinal Café, Marketplace at Doan, Einstein Bros. Bagels, Starbucks, Curtiss POD, Ryder POD, C-Store and Papa John’s.
When the transition takes effect, students and staff will be able to make purchases using Meal Plans or Declining Balance, mobile payment options and major credit and debit cards. However, American Express is not currently accepted despite an upgrade in point of sale systems.
For students who normally pay with cash, Blohm highlighted that they will not be left behind.
“We want students to know that this change is designed to make dining faster and more convenient, not restrictive,” Blohm said. “If you typically pay with cash, you can load funds onto your student ID card online, load money at the cashier’s office, or call or visit Dining Services in Curtiss 122.”
First year MBA student Aravind Korukonda, acknowledged both sides of this shift.
“I mean, I would love it if at least two locations accepted cash,” he said. “However, I understand why they want to go completely cashless, especially since students still have the option to use ATMs on campus if they need to deposit cash.”
Beyond aligning with student payment preferences, the transition is expected to bring practical benefits like faster transaction times, shorter lines and reduced theft risk and simplified accounting.
“Going cashless also allows our team to focus more on service and hospitality rather than cash handling, creating a smoother experience overall,” Blohm said.
Blohm confirmed the move is part of a broader effort to update campus dining.
“This change aligns with our broader focus on modernization, including smart vending options and mobile ordering,” Blohm said.
Dining Services plans to monitor feedback, transaction experiences, and satisfaction levels to assess the transition’s success.
