Take a look at Northwestern’s new global-inspired eatery

nu exterior intro

Located steps from Lake Michigan in Evanston, Ill., the Global Hub at Northwestern University’s Kellogg School of Management is meant to serve as a collaborative space for the school’s diverse community. The building is also home to The Marketplace, a 10,000-square-foot eatery that seats 320 and provides students from all ethnic backgrounds access to fresh, local and sustainable meals. Here’s an inside look at the new space, which opened in March. 

Photo credit: Mike Crews

Grounded in student feedback

nu students laptops

Three years prior to starting construction, Northwestern’s dining services began to meet with committees comprising students, staff and faculty to discuss what the foodservice program in the new building should look like. The team received requests for fresh, high-quality and sustainable dishes as well as vegan and vegetarian options, so it centered its offerings around that input. 

Scott Hastings, general manager for Aramark operations at Kellogg, says feedback meetings take place to this day. “As we continue to find ways to use the building and try and be creative with the menus, we’re still meeting with students on a regular basis to get real-time feedback on what we’re doing,” he notes.

Photo credit: Bob Coscarelli

A bevy of offerings…

nu exterior side

The Marketplace’s multiple food stations offer comfort foods, international fare, and a grill and deli with both vegetarian and vegan dishes. Central to the space is a brick pizza oven that Hastings describes as a “cornerstone” of the eatery.

Taking a page from fast-casual chains, students can choose between build-your-own pizzas or premade express ones. Hastings says that it takes around three minutes to make an individual pizza from start to finish, and on average, the oven cranks out around 95 pizzas per day.

Photo credit: Mike Crews

…with an international bent

nu cafe seating

As its name implies, the Global Hub is for members of the Kellogg community from all parts of the world, a theme that’s also reflected in its foodservice. “In order to meet all the needs and requirements of the student body that comes from all around the world, [Kellogg] needs to have different offerings,” says Director of Facilities Dan McCrudden.

Avoiding a fixed menu, the dishes at the World Market station change constantly and feature varying types of global cuisine. “One day it could be stir-fry, one day it could be tostadas or burritos, and the next it could be kung pao,” Hastings says. “We really wanted to create a destination where we could highlight global cuisine and try to emulate as many different food styles as possible.”

Photo credit: Mike Crews

A home for fresh produce

nu seating tv

To address the request for fresh produce, a permanent salad bar with an assortment of vegetables as well as tofu and various proteins is a main feature. The back of house was designed to include enough storage space and refrigeration to keep up with the frequent deliveries of fresh produce. With the additions, Hastings says staff have plenty of room to complete daily prep tasks such as chopping fresh lettuce.

Photo credit: Mike Crews

From breakfast to happy hour

nu students seating

Open from 7:30 a.m. to 8:30 p.m. Monday through Thursday, The Marketplace is primed for providing all-day eats. The space doesn’t close between mealtimes, and the stations were designed to transition seamlessly between dayparts. In the morning, the grill and deli station serves up breakfast sandwiches, while the salad bar transforms into a customizable yogurt and granola bar.

On Fridays, The Marketplace closes at 4:00 p.m., when it becomes an event space for students. Hastings says that student clubs usually book the space for happy hours or other social gatherings. 

Photo credit: Bob Coscarelli

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources