University of Pennsylvania adds campus dining venues

From a full-service Starbucks to a new Mexican flare restaurant, students have food choices in many different cuisines.

PHILADELPHIA—Finding a place to grab a bite to eat on campus is a piece of cake with the addition of a variety of cafes in University buildings where students, faculty, and staff work and study.

Opening soon at the recently refurbished Arts, Research and Culture House (ARCH) Building at 36th Street and Locust Walk is the ARCH Café, which will contain the Tortas Frontera restaurant by acclaimed Chicago chef Rick Bayless. The eatery will offer quick-service Mexican fare, such as soups, open-faced sandwiches called molletes, salads, and cazuelas—hearty Mexican casseroles. In the Café’s “grab and go” section, diners can find turkey sandwiches, fruit, cookies, cupcakes, and other tasty delights.

A host of other campus buildings have added cafes, such as the Bridge Café in Huntsman Hall, giving busy students and employees additional spots to purchase fresh, delicious meals or just a snack. 

More From FoodService Director

Menu Development
induction cooking nuts

Thanks to prolific fast casuals such as Chipotle, guests have come to expect a certain level of customization in their dining options. For almost 50% of Generation Zers, customization is a deciding factor when purchasing food, according Technomic’s 2016 Generational Consumer Trend Report . Taking customization even further, operations are handing over even more control to customers with both build-your-own and cook-your-own stations.

Elder Hall’s My Kitchen station at Northwestern University in Evanston, Ill., offers a daily rotating ingredient bar with items such as stir-fry,...

Menu Development
health food medicine stethoscope

For the last two years, Chris Studtmann has jockeyed between Northwestern University’s residential dining halls and athletic training tables in his role of executive chef, trying to meet the health and food preferences of both sides. Now, his team is taking best practices developed for the sports teams to the 20,000-plus student population, working with dietitians from the school’s contract company to better sync healthy menu choices with lifestyle needs.

Technomic’s 2016 Healthy Eating Consumer Trend Report shows younger consumers are especially tuned in to functional foods that...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

FSD Resources