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On-Campus Hospitality





Highlights of the MARCH 2015 Issue

 

CATERING
The Naval Academy Club: Success Through Hard Work

 

Today, The Naval Academy Club at the United States Naval Academy (USNA) in Annapolis, Md., is a thriving foodservice operation. Less than 10 years ago, that didn’t even seem like a possibility.

In the long history of the country’s military, on-base clubs have offered a place for on-base catering, as well as off-hours gathering places for base personnel, most often officers.

In the early 1990s, military club operations stopped receiving appropriated funds — authorized by Congress without regard to profit — and instead received nonappropriated funding — generated from the operation of base locations, like golf courses and the clubs themselves.

With this change, a number of clubs began to close or considered closing. The Officer’s Club on base was one of those considered for closing. “The Naval Academy had an Officer’s Club here, and it was run by the Naval Station in the 1998-2000 timeframe,” said Phillip Allison, deputy director of the Naval Academy Business Services Division. “They were going to close, and the superintendent of the Naval Academy at that time decided to realign them with the Academy.”

“We had to get away from paper contracts to actually using the industry automated software, such as Cheftec, Caterease and Digital Dining. We were manual prior to that, so it became very difficult to respond quickly to catering requests because of the amount of work that was required. Investing in those systems gave the catering team and the chef the tools they needed to develop proposals and have informed conversations vice try to do everything manually with paper records.” ...

Read more THE NAVAL ACADEMY: SUCCESS THROUGH HARD WORK ...

 

FOOD TRUCKS:
A Tale of Two Food Trucks

 

UConnís Robert Landolphi ó The Gluten-Free ChefFood trucks can be a great fit for some campuses, especially those with areas underserved by food service or looking for late-night options.

The U.S. Military Academy in West Point, N.Y., recently launched its own food truck to help provide cadets with convenient food options in the evenings.

“When you look at our campus, we are not much different from any other campus,” said Kevin D’Onofrio, director of Food Service, Culinary Group. “We are a little different when it comes to time; cadets have less free time than the average student. But the way our dorms are situated at West Point, we know we are getting less traffic at our main food court area in Grant Hall at night because it is too far for cadets to go. If it is too far to go, we wanted to bring the food to them.”

He and his team had been looking to bring a food truck on campus for some time. “From different things we were reading and different things we were hearing from magazines or conferences we were going to or workshops, we knew the food truck was really on the rise as far as being popular on campuses and meeting the need,” he said. ...

Read the complete A TALE OF TWO FOOD TRUCKS ...


AROUND THE CAMPUS: Lindenwood University Adds Two

 

HooverLoughridgePhil Hoover and Chloe Loughridge have joined the Dining Services management team, operated by Pedestal Foods, at Lindenwood University in Missouri. ...

 

 

Read the complete AROUND THE CAMPUS: LINDENWOOD UNIVERSITY ADDS TWO ...


COMPLIMENTS OF THE CHEF: Sonny Cosper

 

HooverSonny Cosper, chef at Case Dining Hall and Murphy Athletic Center at North Carolina State University in Raleigh, readily admits that he wasn’t the best behaved teenager.

“I got into a bunch of trouble when I was younger, and basically the only thing I could do was work in a restaurant,” he said. “I started washing dishes at the Paper Moon Diner in Baltimore. I eventually made my way out to the line, and really fell in love with the whole mechanics of it.” ...

After his time in Baltimore, he moved back to Raleigh, where he was born and raised, and worked at the North Ridge Country Club. From there, he moved on to NC State.

“I feel as though I came into this place at a good time,” said Cosper. “NC State is really on a culinary upswing in some ways. People are starting to take food really seriously down here. The more we go along, the more that kids have been exposed to better food in general — a wider range of food and a wider variety. We come in here and treat food with respect and do things the right way. We are not doing anything astonishing or groundbreaking; we are just doing them the right way.”

He is preparing food for many athletes on campus, and works to meet their needs with healthy options. “For the most part, you have to be versatile in healthier types of cuisine because people are more health conscious. Back in the day, ‘butter makes it better’ was popular, but that doesn’t hold weight any more. People want clean food with lots of flavor that is done healthfully because people are now really conscious about that. Science and technology has enabled us to take a look at things and see what really is good for you, and really what makes the body work.” ...

Read the complete COMPLIMENTS TO THE CHEF: SONNY COSPER ...

 




ALSO IN THIS ISSUE:

  • FRANKLIN AND MARSHALL:
    • Baking Up Something Sweet
  • BRANDING
    • New Subway Café at Kentucky
    • Bama Welcomes Auntie Anne's
    • Papa John's Opens at Ball State
  • PIZZA
    • UNK Opens Little Louie's
  • AROUND THE CAMPUS
    • UConn Employees Display Talents
    • ISU Chef Ed Astarita Wins Award
    • Main Holds Winterfest
    • NACCU Set for New Orleans
  • THE BACK PAGE: MYSTERY SHOPPERS
    • Understanding What Our Guests Truly Want — Brent Beringer