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

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

Ideas and Innovation
kale quinoa salad

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette; kale and quinoa salad with warm maple dressing; and leek soup with pickled cucumbers, to name a few.

Ideas and Innovation
packaged meals

While the multiple-choice questions on FoodService Director’s annual census surveys are a great way of gathering data on trends, I’ve always been rather partial to the open-ended queries. We can’t possibly think up every answer operators might have to a particular question, and it gives respondents a chance to show some personality as well. (A special nod to one cheeky operator’s not-quite-safe-for-work response to how they’re tackling shortened lunch periods—you made my day.)

So this year, for the first time since I’ve been at FoodService Director, I chose to include a very open-...

Menu Development
ramen bowl spoon chopsticks

Asian noodle soups are a popular lunch option at YouTube’s San Bruno, Calif., campus, says Trent Page, the GM at Bon Appetit Management who runs the company’s three corporate dining venues. But Page noticed an increasing preference for customizable dishes and vegan preparations among the 1,000 customers he feeds daily. Inspired by a recent visit to Japan, he introduced tsukemen to the menu—a dish that features most of the traditional ramen ingredients (noodles, eggs and vegetable garnishes) served separately so diners can mix and match. “Separating the components makes it more customizable...

FSD Resources