A Tale of Rivalry Dining Programs

Two days at competing colleges shows similarities in dining programs.

By 
Lindsey Ramsey, Contributing Editor

Rivalries are a tricky thing, especially in colleges. I graduated from the University of Kansas and the hatred for our bitter rival, the University of Missouri, was palpable from the day I set foot on campus. The rivalry has some interesting real world history involving the era known as Bleeding Kansas, slave state versus free state and the fact that Missourians once burned KU’s hometown of Lawrence to the ground.

So it was with a great swallowing of pride that I decided to arrange a tour of Mizzou, in Columbia, while I was going to be in the area for a family wedding last month. I decided the only way I could live with this decision was if I visited KU the next day. I had met and spoken with Julaine Kiehn, director of campus dining services at Mizzou, several times and I knew she ran a wonderful program that deserved attention. I had also met and written about Nona Golledge, director of KU Dining, and knew she had made great changes to KU since I had graduated (in 2006) that I wanted to see for myself.

My tour at Mizzou was first, and surprisingly, they didn’t instantly know when the “enemy” had entered the campus. What I found was a leafy campus with stately buildings, much like you find on many college campuses. As the day progressed I saw a very impressive operation, especially when I got to see first hand the great work the dining department has done at its new student center, which houses six restaurant-inspired concepts.  I got to taste tacos from the campus-favorite Baja Fresh and listen in on plans for an addition to an all-you-care-to-eat location. Everyone couldn’t have been nicer, even once they heard I hailed from KU.

When I met Nona at KU we first sat down to lunch at the new-to-me Impromptu Café, a sit-down restaurant at the Kansas Union that serves sandwiches, soups and salads. Nona then walked me through the major changes that have taken place since I graduated, which included a gut renovation that opened this year of the dorm and all-you-care-to-eat dining hall where I lived my freshman year, a new café at the school of pharmacy complete with retro-style soda fountain and updates to other retail areas The Underground and The Studio. The big project in the works is another gut renovation of KU’s signature all-you-care-to-eat facility, Mrs.  E’s. Nona showed me the plans for the location such as an improved flow and updated finishes, which should be completed next August.

What struck me about both tours was each department’s commitment to changing with their evolving customers. Both are in the midst or have just completed major projects, have a strong grasp of retail and manage themselves with notable efficiency and pizazz. So what started as a trip with heavy bias, ended with an equal admiration for each. When it comes to dining at these two institutions, we can leave the rivalry on the court.

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources