Friday nights rock at UNK

Published in FSD Update

Students at the University of Nebraska at Kearney (UNK) have a new reason to hang out on campus on Friday nights—and dining services has a new revenue source. At the start of the fall semester, dining services teamed with the university to launch Loper Live Music Nights, named after the university’s mascot. Held in the student union food court, the university partners with a local company to book talent, including UNK students, for the Friday night shows. “We were pretty slow starting out,” shares Mardi Engels, director of marketing for UNK Dining Services. “But we’ve really gained a lot of traction and promoted a lot of awareness about it and we’ve been getting a good crowd. The best nights have been when our own UNK students have performed.”

With the goal of keeping more students on campus on weekend nights, the university funds the program and dining services keeps one location open later to accommodate the event; instead of closing at 8 p.m. the location stays open until 10:30 p.m. on music nights. Food options include snacks, sandwiches, wraps and Starbucks coffee. Like dining services, students also benefit from the additional hours, as well as the music. “When they know Loper Live Music Night is going on, whether they’re there for music or for coffee, people just come in and study during that time, too,” Engels explains.

Loper Live Music Nights are generally held every other Friday, though there isn’t a fixed schedule this year. “There’s no real schedule. We pretty much [meet with the university programming committee] once a month and before each semester we see where the other university events fall and we fill in the gaps with Loper Live Music Nights,” Engels says.

Engels has had success promoting the event through social media, banners and signage placed throughout the student union and other campus locations and on the university calendar.

More From FoodService Director

Industry News & Opinion

Sodexo is piloting a food program that targets the nutritional needs of college athletes .

The initiative, dubbed The Circuit, aims to support athletes with healthy meals and snacks before and after the season as well as when they’re on the road. It includes partnerships with nutrition consultant Leslie Bonci and chef Andy Williams, who will craft menus around athletes’ specific needs, according to Sodexo. Other components of the program focus on maintaining athletic facilities and fostering professional development.

"College athletes are often faced with the challenge to...

Sponsored Content
snacking mobile phones coffee

From Keurig Green Mountain.

University students are on a quest to discover their own tastes and preferences, and that includes beverages — especially specialty coffees.

Study sessions are usually fueled with coffee, and plenty of it. Hard-working students look to break monotony with variety, and they also want to treat themselves. Limited time offerings of flavored coffees coupled with seasonal variations are one way to satisfy these cravings. Here are four ways to do so.

Seasons change

The most natural time to change up beverage menus is when seasons turn — 32% of...

Ideas and Innovation

A house of straw is rising on the grounds of University of Michigan’s campus farm this summer, constructed by students enrolled in a green building class. The sustainable structure features 18-inch-thick straw bales covered in adobe and is topped with a metal roof sporting solar panels. It will be the first building on the Ann Arbor campus to be off the electrical grid—and the first university structure built by students, reports Michigan News .

Once the straw house is completed, Michigan Dining plans to host farm-to-table dinners there. It will also serve as headquarters for the...

Industry News & Opinion

Texas’ Farm Fresh initiative has this year expanded to include summer meal programs , My High Plains reports.

The program, which strives to incorporate more local ingredients into school meals, is led by the Texas Department of Agriculture.

Last week, producers and foodservice operators from schools around the state met at a nutrition conference to learn more about how to increase their use of local food. Around 40% of schools in the state are currently part of the initiative.

Read the full story via myhighplains.com .

Photo courtesy of Pixabay

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code