Amherst College grab-and-go location extends service

Students can choose from five entrée sandwiches.

Feb. 28—After an overwhelmingly positive response to its two-week trial this fall, a new grab and go location at Amherst College as been installed as a permanent program.

Running out of Schwemm’s Cafe, the location, called Grab-N-Go, extends the lunch period option for students by half an hour, Monday through Friday during class and exam periods. The program accommodates student meal plans, point plans and cash transactions so student and non-students can participate. Already, the program has drawn large numbers of students and non-student customers.

The Grab-N-Go program will incorporate a total of five items. Customers will be able to choose an entrée sandwich or salad, a beverage and three additional sides of their choice. The core item entrées include grilled chicken Caesar salad, garden vegetables and hummus with pita, roast turkey with aged white cheddar on a multigrain roll, Mediterranean vegetable wrap and a gluten-free turkey sandwich on multigrain bread.

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources