Georgia’s new Bolton dining hall setting records

In its first week, Bolton Dining Commons has set a new one-day record for the amount of customers served, at 2,200.

ATHENS, Ga. — The University of Georgia’s new Bolton Dining Commons has only been officially open a week, but it’s already setting records.

Way back in the day, before most of today’s Bolton customers were even born, students had a different name for the old Bolton Hall this one replaces — Revoltin’ Bolton, a cavernous, noisy building a block up the hill, now shuttered and awaiting an unscheduled demolition.

The food changed for the better long ago at Bolton and UGA. Under former food services director Mike Floyd, soon to retired from his current post as associate vice president for auxiliary services, UGA’s dining halls became one of the country’s top college food service operations, serving about 30,000 meals a day. Some colleges require students to participate in meal plans, but UGA doesn’t: All their customers are voluntary.

The new Bolton could take UGA’s campus food service to a whole new level, judging from the early numbers. Voting with their taste buds, students are showing their approval.

On Monday, the first day of UGA classes and the first day Bolton was open for business, some 2,200 students, workers and visitors had breakfast there, a new one-day breakfast record for a UGA dining hall.

Customers helped themselves to nearly 10,000 meals overall that day — another one-day record, said Jeanne Fry, executive director of UGA food services.

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources