Three renovations greet students at Longwood University

New dining options, including a c-store, open on campus following construction over the summer.

Aug. 22—Three renovations completed over the summer will change how students, faculty and staff experience their dining options at Longwood University, in Virginia. Dorrill Dining Hall (D-Hall) received a face-lift with new counters, flooring, equipment and more. Lankford Student Union was also remodeled with new seating as well as new fast food options. Additionally, there is a new convenience/grocery store built, which will sell fresh produce and allow for Bonus Dollars as payment located at North Campus Apartments beside Lancer Park.

To decide on what changes to add to each of the locations, Longwood Dining Services conducted Market Match, a market program that organizes focus groups for students to discuss what improvements they may want to see. Dine with the Director meetings were also organized, which allowed students to meet Director of Dining Services Grant Avent. The Longwood Dining Services distributes two surveys every year as well.

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources