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30TH ANNIVERSARY
 On-Campus Hospitality — 30 Years

In 1979, in response to requests and our own market research, Executive Business Media created a magazine named College Union. The audience was auxiliary services professionals whose prime mission is providing food, entertainment, recreational and other services to make students' lives on campus more enjoyable and fulfilling.

Our mission when we began — and still is to this day — is to report the important issues and events in auxiliary services to our readers. As time went on, our magazine, like the market it serves, evolved and refined its coverage, becoming first College Union & On-Campus Hospitality, and eventually the On-Campus Hospitality that you know and rely on today

Along the way, there have been significant milestones and memorable moments both in On-Campus Hospitality, and for those of you who have been with us for some or all of our 30 years.

30TH ANNIVERSARY
 A Look Back

In honor of our 30th anniversary, On-Campus Hospitality decided to take a look back at some articles we have run in the past and find out what is happening today:

• 30 YEARS LATER ... Iowa State Still Goes Medieval
• 25 YEARS LATER ... Different Needs, Same Goal
• 20 YEARS LATER ... Some Things Change, Some Things Stay the Same
• 15 YEARS LATER ... Deet's Place Still Brewing Good Coffee
• 10 YEARS LATER ... Breakfast at Bryant
•   5 YEARS LATER ... Stanford Still Offering Organic Produce ...                             and More Sustainability

HAND-HELD FOODS
 30 Years ... “on the Go”

For our 30th anniversary, On-Campus Hospitality spoke with Greg Coady, executive vice president of Chartwells Higher Education Dining Service, with more than 35 years of college and university foodservice experience, on how the areas of hand-held foods and on-the-go choices have changed in the last 30 years.

“Thirty years ago it was basically your burgers and fries,” he said. “I think it has changed in a number of ways. I think it has to do with how busy the students' schedules are. Many of them are going from 8 o'clock in the morning until 8 o'clock at night. You tie in athletes, campus activities, etc., and they have an incredibly busy lifestyle. Portable food, food on the run, is more popular than it ever has been. Students had more time then, so they could sit there and have a meal.”

A big change, according to Coady, is the variety of items now available, especially global options. “In terms of the offerings, I think ethnicity and diversity of menu are really taking place. For instance, we are doing a lot with Korean barbecue. These items can be served on a skewer or a stick; sometimes we do them just on top of a sticky rice and then you roll it in a banana leaf. That is very popular.”

DESIGN
 SPARKY'S PLACE — Meeting Students' Needs

The newly renovated dining hall at Merrimack College in North Andover, Mass., was named after longtime foodservice worker Cynthia “Sparky” Ouellette. Pictured here (left to right), Merrimack College President Ronald Champagne, Jeannette Ouellette (Cynthia's mother), Ouellette, Sodexo District Manager Varun Avasthi and Sodexo Operations Manager Matthew Vaillette.

The newly renovated “Sparky's Place” main dining hall at Merrimack College in North Andover, Mass., was designed to meet the diverse needs of today's students, and also recognizes one special longtime employee.

The hall was originally built in 1947 and up until 2000, it was known as Gildea Hall. After a renovation, it was known as Crossroads Café.

“It had last been renovated 10 years ago and with feeding, we have 1,400 students on the meal plan,” said Karen Upton, marketing specialist with Sodexo, the campus foodservice provider. “For 10 years, three meals a day, it was really getting a little dated, and it was just time. We have partnered with the school for almost two decades now, and as a team, we decided it was time to take it to the next level. More and more, dining and sense of community is so important on campuses, especially for retention. We knew it was time.”

Click on a title and link to our other publications: Exchange and Commissary News Military Club & Hospitality Government Recreation & Fitness Government Food Service College Store Executive On-Campus Hospitality

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