The Restaurants at Woodland, Indiana University, Bloomington

The densely wooded area of Bloomington served as the design inspiration for The Restaurants at Woodland, keeping sustainable features and pursuit of LEED Certification high on the priority list. “Really the whole area is naturally a woodland, forest-type of ecosystem [and] on our campus trees are very, very important—so much so that buildings are built around trees,” Frank explains. “When it comes to the design, there are, in very tasteful ways, elements of wood and branches and leaves and things like that. Some of the things that stand out to me are some of the finishes on the lighting and the edges of the tables and in the carpet patterns. You see things that look like wood or are wood and there are live plants in all of the dining rooms. There are [also] booths [with] frosted glass [panels] in between some of them, and sort of melted inside the glass are these skinny branches and twigs and you can see that it’s actual wood. And of course there’s a lot of natural light so you get to see those colors really well.”

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

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