Fostering a fresh community at the University of Minnesota Twin Cities
Published in FSD Update
Stand alone concepts feature different flavors in this new dining hall.
Items are served on small plates to maximize pricing value as well as flavor options. “It’s more small plate design to encourage students to try a variety of different tastes and flavors throughout the facility,” explains Suzanne Hedrick, district marketing manager for Aramark at Minnesota. “So you may not get a full nine-inch plate of food, but because the menu is unique to this particular facility, we really want to encourage [students] to try the different flavors. You can get a lot more variety because you’re not taking food that from a portion perspective is large.”