T-Dex Temporary Dining Facility, Colorado State University

CSU took charge of the construction of a temporary dining facility.

To serve part of campus during a $10 million renovation of a campus dining center, the dining department at Colorado State University knew it needed a temporary facility that was going to entice and satisfy students. After looking at several options, including food trucks and mobile kitchens,  Deon Lategan, director of dining services, says the department decided to just build its own facility. By partnering with the campus students center, which also has a renovation on the horizon, the two departments were able to split the cost of construction and create T-Dex, a custom-built solution for campus.

Lategan says the department wanted to do something for the location that was whimsical and fun for the students, but he didn't make the decision to build dining's own facility lightly.

"We made a few road trips and went to go look at some modular units," Lategan says. "There are people in the marketplace that will customize the kitchen and a dining room for you. Those would meet our needs, but they were very expensive. Then we looked at building our own and discovered that was very expensive too."

Lategan discovered a solution when he realized that the campus student center was also looking at having to close its dining options during a renovation. So Lategan approached that department about partnering to build a facility that would meet both group's needs.

"That way if we share the cost [of building it] becomes a little more affordable," Lategan says. "At a previous job, I had installed an express location That thing really took off, so I said, 'what if we recreated that?' I sketched it up and we engaged an architect who came up with the exterior finishes. We designed it in two 16-foot-wide sections. A crane can lift up the two halves to move the location."



More From FoodService Director

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources