Calif. college seeks alternative campus food options

With the Revelle College Plaza Cafe closed for renovation, UCSD had to come up with a temporary solution for food on campus.

Nov. 11—Revelle College’s Plaza Cafe, at the University of California San Diego, has been closed for the last two months for renovations that are slated to be completed by September 2014. As a result, residents of Revelle have had to adjust their eating plans for this year, turning to the temporary “Incredi-Bowls” food truck and Roger’s Place, with some making the trek north to Pines and Goody’s.

The food truck serves breakfast from 7:30 a.m. to 10 a.m. before taking a one-hour break to serve lunch from 11 a.m. to 2 p.m. Generally, students are receptive to the food truck that is parked in Revelle Plaza, but the arrangements are viewed as inconvenient by some, including freshman Revelle resident Lynnay Consul.

“I think the food truck is a good solution,” Consul said. “I just think that the best way to go would have been to improve the hours that it’s open. It’s really inconvenient to have to go to Pines all the time.”

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources