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

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources