Union South, University of Wisconsin, Madison

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

A wood-stone hearth oven is the centerpiece of this sandwich and salad concept, which also is where Union South dining focuses its local purchasing efforts. There is a 60-room hotel in the union, and Harvest Grains often lures hotel guests downstairs in the morning with its hearth-finished breakfast sandwiches such as the Titletown, which includes egg, sausage, Wisconsin cheddar and green peppers. Other sandwiches include the The Pretzel (oven-roasted turkey, smoked ham, swiss cheese, caramelized onions and stone-ground mustard on a pretzel roll) and the Farmers’ Market (grilled portobello mushroom, organic spring greens, tomatoes, red onions and hummus on a cheese roll), as well as salads and sides.

Harvest Grains takes advantage of as many local products as the department can source, says Korz, be it local produce, baked goods or even tortilla chips.

“The university has a tremendous relationship with agriculture, so it is important to make those connections” Korz says. “It’s also a challenge because you have to react to the seasonality of the menus, which is something we currently do through specials. I don’t think we have fully realized our potential for working in as much local and organic in that location as we can. [Harvest Grains] is one [unit] that I think is ripe for more development.” 

More From FoodService Director

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

Industry News & Opinion

A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

Industry News & Opinion

Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

FSD Resources