Union South, University of Wisconsin, Madison

By creating distinctive concepts, the UW Union South has become a campus destination.

The design of Ginger Root uses a cool, Zen-like color palette, says Korz. One of Korz’s favorite pieces is a 450-pound sliding barn door, made from reclaimed wood, which can divide the space for cooking classes or private events. Other elements include a wooden floor that is “somewhere between white oak and bamboo,” carved highboy chairs with a bamboo finish and dark granite tables.

“That unit has really taken off for us,” Korz says. “We’re actually only open from 11 a.m. to 2:30 p.m. in that space and we’ll do 360 covers. It’s really an operator’s dream. It’s been so popular that the students have asked us to open it for dinner so we are working on that now. Dinner service is expected to roll out in January.”

More From FoodService Director

Menu Development
craft beer flight
A draw for happy hour...

San Francisco restaurateur Charles Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most...

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

FSD Resources