New contractor, dining options come to William & Mary

Sodexo has taken over the account with plans to open new residential dining locations and pop-up food trucks.

WILLIAMSBURG, Va.—Students, faculty and staff will have new dining options on campus this year as Sodexo begins its work at William & Mary.

The company’s contract with the university began July 1, and it has been working since then to implement a variety of changes to the W&M dining program, including adding new residential, catering and retail options as well as the university’s first food truck.

Jeff McClure, resident dining manager, estimated that renovations to all of the university’s dining facilities, including the Law, Business and Education schools, as well as two “pop-up trucks” that will traverse the campus, cost approximately $4.5 million. The work done resulted in no increase to the student meal plan, or a substantial increase in costs to the university. The improvements were underwritten by Sodexo as part of the five-year contract agreement.

“The whole vision we have here at William & Mary is about being different, creating the restaurant experience, fresh food each and every day and keeping in mind the health and wellness of students,” McClure said. “It’s our responsibility to deliver healthy food options to students and they just enjoy it. In fact, they don’t even realize it’s healthy; they just know it’s great.”

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