Tight space design: Munchy Mart, University of Northern Colorado

Designing around three columns was just one of many of the Munchy Mart's challenges.

When the campus university center was looking to make a few upgrades, dining services was trying to decide how to best serve customers' needs, says Brown. One of those needs was that customers desired a c-store, which the campus didn't have elsewhere. When the copy center moved out, Brown was asked what he thought about putting a c-store in the location, and his first concern was the size—it was less than 900 square feet.

"We were able to negotiate some space behind that location that used to be storage area," Brown says. "We got an extra 300 or 400 [square] feet to put in a walk-in cooler and a little bit of dry storage."

Brown then brought in Bakergroup, Grand Rapids, Mich.-based design consultants, to give the space its retail feel.

"I didn't want it to be stark white like a gas station c-store," Brown says. I wanted it to be much more modern and an upbeat space. If you feel good about the space, it’s my opinion that [customers will] buy more."

A lot of the retail feel of the space is created by the lighting and the bright colors. "As we developed through that process I kept saying I wanted a fun and funky feel," Brown says. "I think the green really highlights a lot of the fresh product that we have in the store. We wanted curves because the room itself was such a shoebox." 

Brown also had students involved in naming the store from the beginning.

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources