U. of Maryland offers continental breakfast for early risers

Weekend breakfast service menu will include bagels, donuts, cereal and fruit.

March 18—Starting after spring break, Dining Services at the University of Maryland, in College Park, will pilot a weekend continental breakfast menu through the end of the semester. Instead of opening at 11 a.m. on Saturdays and Sundays, the North and South Campus dining halls will open at 10 a.m. with a variety of cold options.

The menu will include bagels, donuts, cereal and fruit, as well as yogurt with toppings. Though the waffle irons will be open for use, workers won’t serve hot food like pancakes, French toast and omelets until 11 a.m. Still, Dining Services is hoping to hold early risers over with the selected offerings.

Dining Services will pay $15,000 to open the two dining halls an hour early for two semesters total, depending on the pilot program. That number is low compared to what the department could have ended up paying, thanks to meticulous planning, said Bart Hipple, Dining Services spokesman.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources