Alaska college opens $28 million dining hall

The University of Alaska Fairbanks’ dining center was built with private-public funding and will revert back to university ownership after it’s paid back from revenues generated at the hall.

FAIRBANKS, Ala.—The University of Alaska Fairbanks unveiled a new dining facility in the Wood Center on Friday, touting the $28 million project as an innovative template for campus construction in the future.

As piano music tinkled in the background, a crowd of administrators, staff and students roamed through the expansive new facility, which is decorated in modern tones of black, white and pale wood. The 46,000-square-foot addition to the Wood Center will host two new dining areas, dubbed “Arctic Java” and “Dine 49.”

“This’ll be a place to be and to be seen,” said Wood Center Director Lydia Anderson. “It’ll be a hub for campus life.”

The unorthodox approach to the project also could change UAF’s approach to campus building projects. It emerged from a public-private partnership, with the nonprofit National Development Council financing the Wood Center expansion.

The Wood Center expansion was completed with no state funding. Instead, revenues from dining services will gradually repay the debt, with the facility reverting back to UAF ownership when it’s paid off.

More From FoodService Director

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

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...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code