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

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

Sponsored Content
iced coffee foodservice

From International Delight ® Iced Coffee and STOK ® Cold Brew.

As temperatures soar, consumers look for any way they can to cool down. Much of the time, that means sipping on a cold beverage. And for the many patrons looking for a pick-me-up, iced coffee is a go-to choice, as it wakes them up and cools them down.

It’s no surprise, then, that iced coffee is a growing opportunity for operators. In Technomic’s 2016 Beverage Consumer Trend Report, 59% of consumers say they ordered iced coffee at least once in the past month from foodservice locations. With demand continuing to...

Industry News & Opinion

Oxnard Union High School District in Oxnard, Calif., is ending its meatless Mondays initiative due to cost and a lack of participation, the Camarillo Acorn reports.

Meatless Monday , which was offered on Fridays during the most recent school year, was the least popular lunch day during the week, according to school officials. The district hopes that the menu change will encourage more students to purchase school meals and help eliminate the $2 million deficit in its nutrition budget.

While 61% of students in the district qualify for free meals, only around half eat at the...

FSD Resources