Much to the delight of the University of California, Riverside community, the highly anticipated, renovated and expanded The Barn restaurant and Patio Bar opened last summer. It stayed in operation until December 2020 when it closed due to University of California guidelines, which meant minimal students on campus. The university plans to reopen the facility this fall.
Globowl Kitchen and an adjacent platform, Farms, bring new flavors to customers at Virginia Tech’s Owens Dining Center. Both also offer menu favorites that generations of students will remember long after they’ve graduated.
A reimagined restaurant and cafe add menu diversity and a new dining experience at The John and Mable Ringling Museum of Art in Sarasota, Fla.
Stone Culinary Center at Wilkes Community College expands the culinary arts and baking and pastry programs.
The old cafeteria at Englewood High School in Jacksonville, Fla., functioned poorly. Students had to wait in long lines to pick up their food, which meant a lack of adequate time to eat. In addition, the teenage students were not fond of the tired, drab, institutional-style ambience.
Goucher College set a goal to reduce the number of food offerings and consolidate residential dining operations into one centralized dining facility. A master plan identified Mary Fisher Hall, the first building constructed on Goucher’s Towson, Md., campus in 1942, as the best location. This new building led the relocation of the campus to Towson from Baltimore. Pearlstone Student Center sits in the middle of the building and includes the bookstore, post office, Passport Café, Office of Student Engagement, Geen Community Center and the Safe Space. Three residential wings extend from Mary Fisher Hall: Bacon House, Dulaney House and Hooper House.
The Boulder Valley School District (BVSD) is opening the 2020-2021 school year with a new Culinary Center, even though the facility will be used differently than originally intended since the district plans to start the year with remote learning.
Self-serve markets continue to grow in popularity across a variety of foodservice operator segments. The University of Alabama, though, took this to the next level by combining this setup with an academic research initiative and then rolling out two more of the markets.
Acts Retirement-Life Community at Plantation Estates in Matthews, N.C., continues to attract younger and more active independent-living residents. The newest addition to dining options appealing to these active residents, Bistro 51, offers a casual menu for breakfast, lunch and dinner.
For 81 years, Charlotte Rescue Mission has helped people struggling with addiction to achieve long-term sobriety, find employment and stable housing, and restore and build healthy relationships. The leaders wanted to expand the mission’s program to give graduates an opportunity to thrive, rather than just survive, in the community.
University of Connecticut’s Whitney Dining Hall
Built in 1971, the original trayline at Atlantic Health System’s Morristown Medical Center was in need of an overhaul. “We had an aging facility and patient meal and delivery system,” says Emma Atanasio, RD, director of Food and Nutrition Services, Morristown Medical Center (MMC) in Morristown, N.J. She arrived at the facility in 2017 and identified patient meal service as one of the most important issues to tackle. “We wanted to improve the patient experience and take service to a new level of excellence. We’re moving into an age in which hospitality and healthcare are merging, and patients expect more than they ever have.”
Limelight Catering in Chicago’s Lincoln Park neighborhood needed a refresh to enhance the way it serves food produced in its commissary kitchen.
Reactivating the Norris University Center seemed appropriate when Compass Group joined the Northwestern University campus in Evanston, Ill., in July 2018. “We’re offering an eclectic menu that meets the unique needs of the students, faculty and staff in an engaging and inviting atmosphere that helps connect the Northwestern community at the Norris Center,” says Jennifer Byrdsong, vice president of operations with Chartwells Higher Education, a subsidiary of Compass Group, the foodservice provider at Northwestern.
The Bistro at Plymouth Place was in need of updating.
Guests and students of The Culinary Institute of America (CIA) in San Antonio welcomed Savor and CIA Bakery Café, a pop-up cafe, to campus in January. The newest members of the CIA Restaurant Group, the restaurant and pop-up cafe sit near the San Antonio River Walk in an area called Pearl. The 22-acre mixed-use space includes retail, dining, a farmers market, an amphitheater, a hotel, residential apartments and the CIA campus. Savor and CIA Bakery Café share the same space for instruction and service.