Woody’s at Georgia Tech receives menu face-lift

The dining hall will focus on local ingredients and will feature different lunch and dinner menus.

ATLANTA—Fresh Squared is a new menu option that will be launched at Woodruff Dining Hall starting this fall semester.   An official tasting was held Wednesday, July 22.

“We’re not renovating the current Woodruff,” said Ericlee Reed, the Residence Dining Executive Chef, referring to Georgia Tech’s plan to build a new West Campus dining hall in 2017.  While the actual construction has not been planned yet, money from the existing budget has been allocated to improving food quality.  “It’s going to have a different feel in flavor from its look and the menu and presentation.

This new program will feature distinct lunch and dinner menus. “We’re still going to have your favorites but we’re trying to expand the offerings at these stations.” said Brian Losonsky, the Resident Dining Director.  For example, the deli option at the Wednesday preview consisted of a choice between two specialty sandwiches that already served on a plate along with the pre-existing salad bar.

In addition, Woodruff will be using more local ingredients in its food.  “Right now we buy about 45% local, ”Reed said.  They now plan is to source 65% of produce and meats from local providers.  For example, a salad served on the day of the tasting consisted of hydroponic and pesticide-free lettuce from the R & G Farm in Dublin, Georgia.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources