Lebanon Valley College

Renovation brought cooking to the front of the house.

When Metz Culinary Management took over the foodservices at 1,900-student Lebanon Valley College, in Annville, Pa., in 2010 the company also had the opportunity to jump in on a $13.3 million renovation project that transformed 500-seat Mund Dining Hall. According to Bill Allman, general manager for Metz at the account, the renovation was designed to highlight the company’s commitment to fresh food. The renovation, and new food options have led to record-breaking participation. “We served 1,200 meals a week more than we did last year,” Allman says. Allman sent FSDsome photos of the new space to showcase what this new dining hall has to offer.

Snapshots, Lebanon Valley College

Allman says the biggest focus of the renovation was to provide fresh food, which ultimately led to renovating the space to accommodate display cooking stations. At the Dutchman Grill, chefs prepare burgers, chicken fingers, fries, chicken sandwiches, quesadillas and burritos in front of the students.

“[This renovation has led to] our students developing relationships with our cooks,” Allman says. “We never had that before. The space used to be a traditional cafeteria line and our cooks were all back-of the-house people.”

To the right of the Dutchman Grill is the Bravo station, which serves cooked to order meals such as Asian noodle bowls, pastas and omelets for breakfast.

“That station has two induction cookers and then a Mongolian Grill.” Allman says.” When we are running the grill the students can choose their ingredients and hand them to the cook to make into a stir-fry. We also started a new concept this semester called the Foods of the World, which is where we’re trying to educate students on different cultures’ cuisines. We’re not doing the standard ethnic foods there, we’re doing things like an Irish meal and Moroccan food. Metz really strives to create restaurant-quality food and this station is a great showcase for that.”

Pages

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources