Mock wedding makes real impact at Ashland University

mock-wedding

Getting married? Ashland University, in Ohio, wanted to help engaged couples visualize what their wedding celebration could be like, and at the same time promote campus and local wedding services, including those provided by dining services. So Ashland invited couples to an interactive Bridal Showcase this past spring semester. Nearly 400 attendees were shepherded from location to location, beginning with a mock wedding at the campus chapel, complete with a mock bridal party. Couples moved from venue to venue, just as they would at their own event. At each location, campus and local vendors displayed their products and answered guests’ questions. From cocktails to cake and bridal attire to limousine services, attendees were able to experience the options available to them within the university’s venues.

“This event was to give couples a chance to explore what Ashland University has to offer them for their wedding,” says Carrie Grough, catering service manager. “It is a chance to see decoration and floral arrangements and taste the food as if it were their own wedding. They are able to open their creative side and can personally visualize their wedding with all the amenities at Ashland University.”

Couples were also able to win giveaways from vendors and reserve their date and venues with the university. Grough says the high attendance, coupled with more than 30 vendors from 14 categories made this first-time event a success. “We didn’t expect it to be as big as it was,” she says. “We will do it again.” 

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

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’...

FSD Resources