At long last, refresh

At Wisconsin, the dining hall that served as the model for a Marketplace design finally gets its makeover.

Wisconsin's dining hall concepts.

Some 10 years ago, when Joie Schoonover and her dining services team at the University of Wisconsin began the thought process for the Marketplace design that currently graces four dining halls, they needed a pilot, a place where the marketplace concepts could be tested and refined. They chose Chadbourne Hall, a 580-bed residence unit that is part of Chadbourne Residential College, a living/learning center for first-year students.

As thoughts turned into design, Chadbourne was transformed into Rheta’s Market, a smallish dining center with virtually all of the concepts that would be reflected in the Marketplace design. These included Capital City Pizza Co., a deli called Delicious, Great Greens soup and salad station, Global Kitchen, a breakfast and grill area known as Fired Up and 1849, a venue for home-style comfort foods. There was also a convenience store called Flamingo Run and The Bean and Creamery coffee and ice cream bar.

Over the years, from 2007 to the present, Rheta’s was the site where recipes were developed and new equipment was tested. The vision explored at Rheta’s was brought to fruition in the fall of 2012 when the Gordon Avenue Market opened in the renovated Gordon Dining and Event Center, and Four Lakes Market was christened in the new Dejope Residence Hall. Then, in the summer of 2013, a scaled down version of the marketplace with the four most popular concepts—Global Kitchen, Que Rico, Capital City Pizza and Delicious—opened at Carson Gulley Commons.

Next month, Rheta’s finally gets its makeover, and Cathy Ness can’t wait.

“This will be our third remodel,” says Ness, the manager at Rheta’s since 2011, referring to the original work in 2007 and some tweaking that occurred the year she arrived. “This one will allow us to catch up to the rest of the dining halls.”

The remodel will serve to update the concepts students are already familiar with, she adds. For example, “Que Rico was an afterthought. It was cobbled together so that we could test the recipes for the rest of the units. But it’s become one of our most popular stations, so it will get the grand treatment.”

One thing Rheta’s won’t get, however, is more space. A better-defined traffic pattern (reducing the number of entryways from three to one, for example) will make navigating the servery a bit easier, but fitting nine concepts and a c-store/coffee bar in less than 10,000 square feet makes for tight quarters, Ness notes.

“A lot will be happening in a little space,” she says. But Rheta’s will retain some of its uniqueness even as its well-known dining concepts are upgraded to look more like their counterparts across campus. For example, the baby grand piano in the dining room will stay, and the c-store will continue to be the only one on campus that is completely student run.

And Dazzling Desserts, dining services’ tribute to the late Rheta McCutcheon, a former U of W foodservice director, will remain.

“Rheta was known for wearing lots of flashy jewelry,” Ness says, “and Dazzling Desserts was named for that trait of hers.”

The renovation will, Ness hopes, be accomplished in only 38 days, the amount of time between the end of the spring semester and the start of summer conference season June 23.

“It’s going to be a busy time,” she says. “I’m going to keep a diary of the whole transformation. It should be interesting.”

Keywords: 
design, renovation

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources