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."

 

Pages

More From FoodService Director

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources