Northwestern to open first Frontera concept on campus

Concept part of new retail line-up at university center.

Sept. 12—The retail locations at Northwestern University's Norris University Center are in a period of transition after years of negative feedback from students. The star of the new lineup is Frontera Fresco, the quick-service branch of Chicago chef Rick Bayless' famous Frontera Grill, which will open its first location on a college campus when it moves in to Norris next month.

Frontera Fresco will replace Sbarro, Crepe Bistro and Jamba Juice on the center's ground floor. NUSushi will move in to the Paws 'n Go C-Store along with North Shore Pizza Company, another new addition to Norris' dining lineup.

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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...

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

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