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

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

FSD Resources