North Carolina State’s On The Oval

The new dining center features four micro-restaurants.

The 25-year-old Centennial Campus at North Carolina State University finally received its first permanent, full-service dining facility this fall when On The Oval Culinary Creations opened. Located in the Wolf Ridge Apartment complex, On The Oval features four “micro-restaurants” and a diner concept, and has indoor and outdoor seating for more than 400 guests. The 20,000-square foot space, which was designed by Chape Whitman, principal with Ricca Newmark Design, cost $8.6 million.

“Our targets in menu development were to have the fundamentals that students love, including burgers and pizza, but to push these to upscale versions, such as one-third pound Angus burgers, premium fries, fire-deck oven pizza and rotisserie meats,” says Jennifer Gilmore, director of marketing and communications for Campus Enterprises. “We tried to connect the venue names to the locale, and since the College of Engineering is next door, we used engineering terms—Cold Fusion for the deli/salads concept, Fahrenheit for  the fire-deck oven/rotisserie station, Flash Point for the Asian station and Newtons Grill for the grill/diner station. She adds that On The Oval’s check average has been about $6.55, with sales “well balanced between the stations.”

Photo credit: Roger Winstead, N.C. State

Pages

More From FoodService Director

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

Ideas and Innovation
rolling silverware

Ensuring that employees regularly complete the busywork missing from their daily checklist can be a challenge, but these tasks often help an operation run efficiently with fewer unexpected costs. At Methodist University Hospital in Memphis, Tenn., Regional Executive Chef Dustin Cochran has found a solution to ensure his walk-in coolers always have a clean vent. Cochran starts with a thorough cleaning of the vent, then slips a hairnet over it to catch the dust. Instead of getting employees to deep clean the vents, they need only replace the hairnet.

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

FSD Resources