Argo Tea serves SUNY Buffalo State

Published in FSD C&U Spotlight

Argo Buffalo State opening

Students at SUNY Buffalo State, in Buffalo, N.Y., have a refreshing reason to visit the campus library these days. This spring, the dining services team, managed by Chartwells at Buffalo State, opened a licensed Argo Tea location within the Butler Library on the upstate New York campus—the first Argo Tea location in western New York and the seventh on a college campus. Argo is one of 18 dining operations on campus.

Buffalo State’s previous café concept was inconveniently located in the library, so moving the new café to a more central area was important. And with the move to more digital storage formats in the library, an entire wing of the building was available for transformation into the Argo Tea café. “We’ve transformed library stacks into a beautiful café,” explains Austin Craig, director of catering with Chartwells at Buffalo State. And within the new space, “we’re showing a 12% increase in same store sales from the [previous concept],” he says.

A new, separate entryway provides students with easy access to hot and cold tea-based beverages, snacks and sandwiches. “The big thing that we did is we built an additional entrance off of the library, off of the wing, it goes right off of the parking lot, versus in the past, you’d have to walk all the way around in the snow and ice,” Craig explains. “[It] allows students to come right through and get the nice lovely oatmeal in the morning, or one of the popular teas, like the Hibiscus Tea Sangria, on their way to class.”

Open during library hours to serve the large commuter student population, the new concept is a success according to Jane Calvert, resident dietitian and Argo Tea café manager with Chartwells. “They definitely love the Chai; it’s fantastic. And the Hibiscus Tea Sangria is probably the other most popular. People really love their iced drinks, even in winter. [Guests have] also really enjoyed the chicken sandwiches.”

More From FoodService Director

Industry News & Opinion

Hutchinson Middle School in Hutchinson, Minn., invited students to help serve lunch in an effort to encourage their peers to try new, healthy recipes, Hutchinson Leader reports.

The students, who are part of the school’s Students in Action Club, created posters to advertise the new meal and helped serve it to students during lunch.

The school’s kitchen manager, Janet Schmidt, said that around 37 more students than normal got in line to try the meal. The school plans to have students from the club help serve lunch once every month.

Read the full story via Hutchinson...

Industry News & Opinion

In an effort to trim costs, the country’s largest senior living company laid off 100 staff members, including regional dining services directors, reports Senior Housing News .

Not all employees who were laid off will technically leave the company, Senior Housing News notes, as some will be reassigned to alternative positions. Brookdale recently posted third-quarter earnings that fell short of analysts’ expectations and that the company’s CEO called disappointing.

At the end of last year, the Brentwood, Tenn.-based company employed 53,000 workers on a full-time basis, and...

Industry News & Opinion

After receiving mixed feedback from parents, Randolph County School District in Asheboro, N.C., is inviting parents to tour the district’s kitchens and cafeterias to see how the food for school meals is made, Fox 8 reports.

School officials say that the tours, part of the district’s first Food Day for Parents, will give parents an inside look at the upkeep of the facilities, as well as enable them to sample some food and see how the district is upholding USDA guidelines.

Officials also hope that the tours will provide them with more guidance on what parents and students are...

Industry News & Opinion

After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

Members of the Emerson community will also be able to share feedback through the introduction of monthly forums, as well...

FSD Resources