Bowling Green State University's Black Swamp Pub & Bistro

Published in Menu Strategies

At Bowling Green State University, hungry students don’t have to leave campus if they’re in the mood for chicken wings and a beer. The Bowling Green, Ohio-based university operates a restaurant concept called Black Swamp Pub & Bistro that offers students over 21, along with faculty, staff and visitors, a full bar along with its menu. But according to Marissa Riffle, executive sous chef at BGSU, the main focus of Black Swamp isn’t the drinks—it’s the food. “Our menu items really speak to what students want,” she says.

A re-imaged combination of the campus’ former pub, Black Swamp, and The Greenery bistro, Black Swamp Pub & Bistro offers a full menu—think appetizers, salads, burgers and pastas—during both lunch and dinner, as well as a scaled-down late-night menu. “During the evening, most of our customers are students, and the late-night menu reflects that,” Riffle says. “As a bonus, not having the whole menu at night helps tremendously with labor costs, and the late-night menu items are generally quicker to prepare.”

Students have the choice of classic bar snacks such as nachos, Buffalo wings and housemade pub chips along with a variety of sides and desserts on the late-night menu, but according to Riffle, picking the most popular items to feature was tricky. “We’re really proud of our menu,” she says. “It’s hard to pick one or two standouts; everything is great.”

Menu Sampler: Black Swamp Pub & Bistro

  • Classic Buffalo Wings: celery and choice of BBQ, honey mustard, ranch, buffalo, teriyaki or blue cheese
  • Deep Fried Pickles: served with spicy mustard cheddar sauce or ranch
  • Pub Chips: served warm with housemade onion dip
  • Crispy Quesadilla: Jack cheese with avocado garlic cream

More From FoodService Director

Managing Your Business
teamwork pack

As summer begins to fade and vacation season comes to a close, it’s time to start thinking about revitalizing staffers’ connections to one another . It’s certainly no secret in the Winsight offices that I’m a bit of a social butterfly, which, in turn, means I’m a rockstar at team building. Can you spot the inter-office activity I haven’t organized from the list below?

• Breakfast Sandwich Fridays: Co-workers rotate responsibility of providing ingredients for customizable sandwiches. Mimosas may have been involved. • “Sound of Music” Soundtrack Singalong Thursdays. The majority of...

Industry News & Opinion
k-12

The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

Ideas and Innovation
walk-in cooler

The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

FSD Resources