Brown University adds new eatery and social space to open in January

The new eatery will feature Asian fusion cuisine, a study lounge and two main food stations.

Dec. 6—Andrews Dining Commons, a new eatery, campus center and study lounge, is on schedule to open in Andrews Hall in January, Senior Associate Dean of Residential Life and Dining Services Richard Bova told The Herald.

The new eatery will be a relocated and expanded version of the Gate, the only current on-campus dining option on Pembroke campus besides the Verney-Wooley Dining Hall. Bova said Andrews Dining Commons will function as a place for students to eat, socialize and study.

The future use of the Gate’s current space is still undetermined, Bova said.

More From FoodService Director

Ideas and Innovation

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

FSD Resources