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

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...

Ideas and Innovation
hc dining large

When students at the University of Pennsylvania in Philadelphia return from summer break in August, they will be greeted with a revamped dining option located in the university’s Hill College House. Along with having air conditioning for the first time ever, the updated 300-seat eatery will include expanded hours, flexible menu offerings and a new method of managing waste. Here’s an inside look.

Expanded options

Hill House’s new dining hall will feature several self-contained stations, including a Mongolian grill, a pizza and pasta concept called The Grotto, a chefs’ table, a...

FSD Resources