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

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

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...

FSD Resources