New café at Utah State makes customer service changes

New café features items not found elsewhere on campus.

March 22—The Monday opening of Luke’s Cafe in the new Agricultural Sciences Building at Utah State University, in Logan, Utah, marked the completion of one of many projects USU Dining Services has had in the works throughout this school year.

Dining Services is pointing toward one goal — to enhance students’ college experiences by providing not only food, but atmospheres where they can create memories, said Alan Andersen, Dining Services executive director.

The same day Luke’s Cafe opened, the hours of operation for the Hub were extended. Instead of closing at 3 p.m. Monday through Friday, the Hub, located on the first floor of the Taggart Student Center, will stay open until 5 p.m., except for Scotsman’s Corner and Salad Masters. Taco Time will continue to stay open until 9 p.m.

“We are looking to create areas where students want to come and hang out,” said Jaime Bradford, operations manager for Dining Services. “We want to create that experience throughout our dining options. It’s in everything we do.”

The cafe was named after the Luke Family, who donated funding to the College of Agriculture that was needed for the cafe’s construction, Andersen said. The Dining Services staff said they want the name “Luke’s” to catch on, instead of “Cafe on the Quad.” The cafe will be open 7 a.m. to 3 p.m.

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources