In a semester rife with challenges, dining teams are still finding ways to build excitement. On some campuses, new or revamped eateries are drawing diners in, showcasing trendy foods and ingredients, and addressing students' desire for a personalized dining experience. Here are some examples.
Students get a chance to take the helm at this redesigned eatery on the Providence College campus. One of its new stations, dubbed UCOOK, contains six induction burners where students can prepare their own meals using ingredients found at the station or around the dining hall. And so far, it's been a hit.
Montclair State University updated its Sam’s Place eatery with a variety of new amenities, including a platform free of nine major allergens, a vegan station and a concept focused on the latest food trends, such as TikTok ramen.
The University of North Texas has opened its first standalone dining hall, which is also its largest, offering seating for 700 diners. Highlights of the hall include an Argentinian gaucho grill, a 20-foot salad bar and a build-your-own pho bar.
See what Aramark is cooking up this football season
Photo courtesy of Sodexo
Mabee Commons
Global flavors have been taking center stage in this revamped eatery at Southwestern University in Texas. Korean pork bulgogi, Brazilian steak bowls and a Mykonos Greek chicken salad are on the menu, as are ramen and poke.
Baseball parks across the country have been cooking up a storm in the offseason, and fans can expect to be well fed from the crack of the first bat through the playoffs. Also on tap: new tech.
