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
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.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

FSD Resources