Stone Culinary Center at Wilkes Community College expands the culinary arts and baking and pastry programs.
Population growth in the communities feeding into Jefferson County Public Schools (Jeffco), the second largest school district in Colorado, led to a new school for students in kindergarten to eighth grades: Three Creeks K-8 School in Arvada, Colo. Project goals for the dining program included creating an inviting school meal environment and providing efficient work space for foodservice staff.
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.
As upscale retirement communities become more appealing to seniors, Acts Retirement-Life Communities wanted to stand out in Charlotte, N.C., and its suburbs, as well as in the industry. The answer: The Club House at Plantation Estates.
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.
Seniors living in the nursing home/long-term nursing facility Health Care Center at Ohio Living Westminster-Thurber (OLWT) in Columbus, Ohio, weren’t satisfied with the traditional foodservice offering. There were few menu choices and no sight lines into the kitchen. The culinary team’s response to the residents’ dissatisfaction: Heritage Square Grill, which features a display kitchen that sits between two dining rooms and offers increased menu options. Since its opening two years ago, residents feel more connected through the culinary action.
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.
Hillsborough County Public Schools in Tampa, Fla., ranks as one of the country’s largest school districts with approximately 215,000 students at more than 230 schools. The Student Nutrition Services (SNS) department serves approximately 200,000 meals per day.
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.”
Central Campus Dining Hall joins the University of Vermont’s (UVM) dining operations. This Burlington, Vt., dining operation was built as part of the new 695-bed Central Campus Residence Hall and the newly renovated Bailey/Howe Library. The university expects the building, which opened in August 2017, to receive LEED Gold certification.
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 new kitchen, servery and dining room at this Jackson, Miss., middle school use contemporary technologies for a more efficient child nutrition program.
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.
Rapid population growth in San Antonio’s Southwest Independent School District necessitated adding new schools. One of these new schools, Southwest Legacy High School (SLHS), opened its doors in August 2017. It is the first new high school built south of Highway 90 in 40 years and the second high school in the district.
The public high school in Coppell, Texas, became overcrowded when enrollment reached 3,500 students in grades 9 through 12. In response, the Coppell Independent School District (ISD) moved 1,000 ninth graders to an existing middle school building in August of 2018 and renamed it Coppell High School Ninth Grade Campus. Meanwhile, Coppell ISD built a new middle school across town for all sixth, seventh and eighth graders, called Middle School West.
International cuisine caters to students’ sophisticated and cultured palates at the University of Southern California.
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