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
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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.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.
Kara Blanton recently took on her late father’s role of senior concessions manager at Murray State University Dining. Here’s a look at how she continues her father's legacy.