3 new concepts shaking up C&U

Published in FSD C&U Spotlight

With margins feeling the pinch of galloping labor costs, colleges and universities are conceptualizing their spaces to maximize on throughput, cut down labor and reduce food waste. Check out the design secrets for maximum profit from these three top universities. 

u of portland pilot house

Pilot House
University of Portland
Portland, Ore.

Pilot House, the University of Portland’s on-campus pub, turned a low-traffic dining area and lounge into a space to recapture off-campus students for the late-night segment. The transformation took a bit of reclaimed wood, a heated patio and a splash of booze. “It feels like every restaurant here in Portland,” says Kirk Mustain, general manager of the Oregon university’s Bon Appetit-run dining services.

When the university took note of the lack of late-night programming for students—some off-campus students walk 15 or 20 blocks for entertainment—it decided to build a multiuse space where students, faculty and the public could gather. UP already held a full liquor license for catering, but serves only beer, wine and cider at Pilot House, which opened last fall. “Beer is a secondary component to our restaurant,” Mustain says. “We created an environment for responsible drinking.”

To conserve space in the 4,800-square-foot pub, Pilot House stocks small-batch kegs known as sixtals and hosts tap takeovers with more than 200 microbreweries. A 280-foot heated patio sectioned off by a garage door adds 120 seats.

By day, the pub morphs into an espresso cafe, but most of that machinery is below the bar, so it’s not a distraction when Pilot House changes into its evening wardrobe. In addition, a retail operation, Mack’s Market, packs ready-to-eat fare such as antibiotic-free rotisserie chicken, pasta bowls and Spam musubi into a 600-square-foot area near the back of the space.

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code