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

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources