Boston-area colleges’ foodservices react to city lockdown

Police advise students to stay indoors whenever possible.

April 19—As the world has watched in awe of the manhunt currently going on in Boston, students at affected-area colleges have been told to stay in their residences, creating a tricky situation for several college foodservice operations. FSD spoke to David Davidson, managing director of dining services at Harvard University, in Cambridge, Mass. He said although the campus is closed, the dining services team was ready to serve residence students in their appropriate halls.

"We have 13 undergraduate dining halls and two graduate dining halls, each of which has a dining hall, so the students don’t have to leave the building to get fed,” Davidson says. “All our residence dining operations are open. We did have several staff members who could not get to work today because public transportation shut down. So we closed our retail and catering division and moved those employees over to residence dining program. We were ready to serve breakfast and lunch. At this point we’re taking it one meal at a time.”

The New York Times Lede blog also had a few updates from other area colleges regarding foodservice for on-campus students. Excerpts from the blog:

• Boston University’s dining services announced it would deliver meals to some students on lockdown, but others were instructed to retrieve food from specific dining locations that remained opened during the manhunt.

• At Boston College in Chestnut Hill, Mass., Vice PresidentPatrick J. Keating said that students would be permitted to leave their dormitories briefly to pick up lunch and dinner from the university cafeteria, which they were to eat in their dorm rooms.

• Tufts University announced that it would provide “safe transportation” to and from dining halls.

FSD will update this post as more information becomes available.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

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...

FSD Resources