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Highlights of the MAY 2015 Issue

 

BREAKFAST:
RPI Doing Breakfast Differently

 

They do breakfast differently at Rensselaer Polytechnic Institute in Troy, N.Y.

“Breakfast is extremely important,” said Matt Mueller, general manager of Hospitality Services at Rensselaer, operated by Sodexo. “Being a technical school where there is a huge emphasis on academics, it has been extremely important that students eat correctly on their way to class every day, but we do it in a way that also fits into a very, very busy time schedule. Breakfast to us is really the most important start to their day, but it also has to have this great convenience factor for them as well.”

Between the four residential dining halls on campus, approximately 1,200 breakfasts a day are served. “We have four dining halls, and each one is distinct,” he said. “Each one has its own features and quirks. We have added a little bit of a different breakfast component for each of the dining halls.”...

Breakfast Choices at Penn State

 

Breakfast Choices at Penn StateLike it is at many campuses and dining halls, breakfast is an important meal at Pollock Dining Commons at Penn State University in University Park. Students have a lot of choices, and Housing and Food Services balances a number of factors when deciding which products to bring on campus.

“Breakfast is a pretty important meal for us,” said Amber Sharkawy, assistant manager for Pollock Dining Commons. “Specifically at Pollock, we have groups come in from all over campus to eat here. We have the women’s basketball team eat with us, a lot of sports teams mostly, so it is an important meal for us.”

The dining commons serves up to 500 breakfasts a day with items ranging from French toast and breakfast pastries to cereals and egg dishes. ...

Read more BREAKFAST AT RPI AND PENN STATE ...

 

DELI:
Tufts Serves Up Kosher

 

Tufts Serves Up KosherStudents at Tufts University in Medford, Mass., with a craving for an authentic kosher hot pastrami on rye don’t need to go offcampus. They just need to visit the new Pax et Lox Glatt Kosher Deli on campus.

The deli was created to meet the needs of students who keep kosher on campus — and offer something that isn’t normally found on a college campus. Students who kept kosher would have meals at the Hillel House or Chabad on campus if they wanted meat dishes, but those locations only offered meals during the Sabbath on Friday night and Saturday afternoon. “During the rest of the week, the students went to the dining halls and ate vegetarian,” said Ashley Haldane, chef manager at the deli. “There was a growing demand for something that was more traditional for them than just vegetarian.”

The lack of dining options for students who keep kosher was a deterrent for attracting these students to the university. “A lot of parents ended up calling Admissions or Hillel House and asking about the dining options,” she said. “The fact that they didn’t strictly have a kosher kitchen in the dining halls, or somewhere for them to eat during the week, made it so that a lot of students didn’t even look at Tufts.”...

Read the complete TUFTS SERVES UP KOSHER ...


DESIGN: New Bolton Commons Improves on Popularity

 

New Bolton Commons Improves on PopularityThe old Bolton Commons, built in 1962 at the University of Georgia (UGA) in Athens, was in need of major repairs.

"We were looking at a considerable amount of investment in upgrading the old building,” said Bryan Varin, interim executive director of UGA Food Services. “There were issues with the roof, the heating and cooling system. They were things the customer wouldn’t necessarily see front and center. It was more the infrastructure updates that needed to happen. Given the amount of money it was going to require to renovate that facility, we decided instead to build a new facility down the street.”

The old Bolton was a very popular venue at the school, so it was decided that the new Bolton would carry on many of its traditions, along with some modern enhancements. “One of the things that made the old Bolton stand apart from the other dining commons on our campus was that there was more variety of menu options and food choices than there were in any of the other dining commons,” said Varin. “When we got together and started planning the new concept and rebuilding, we decided we wanted to take as many of those existing stations and concepts that we had there and bring them down to the new location, but also to look at the menu and enhance the menus where we could. So, it would be different, but still have some of the older options that we had at the previous Bolton.” ...

Read the complete NEW BOLTON COMMONS IMPROVES ON POPULARITY ...


COMPLIMENTS OF THE CHEF: Joshua Trovato

 

Joshua TrovatoYou may recognize Joshua Trovato, assistant kitchen manager with USC Hospitality at the University of Southern California in Los Angeles. Not only is he a contestant (as of press time) on the current season of Fox Network’s reality cooking competition Hell’s Kitchen, but he has had small roles in the films Wolf of Wall Street and Amazing Spiderman 2, and on television on One Life to Live and other shows.

“I knew on camera was somewhere I wanted to be,” said Trovato of his decision to compete on Hell’s Kitchen. “I said, ’Hey, why not mix the two things I am passionate about, which are food and film.’”

His love of cooking began when he was a child in South Jersey. “When I was eight years old, I would watch the Food Network all the time,” he said. “I picked up a knife one time and I decided that I was going to try to cook myself a couple of meals. It turned into me cooking once every few days and once every day. It became a passion of mine. My grandfather had his own catering company, deli and ice cream parlor, so food was always in my blood.”

Read the complete COMPLIMENTS TO THE CHEF: JOHN TROVATO...

 




ALSO IN THIS ISSUE:

  • BRANDING:
    • Georgia Tech Gives Back with Brand Opening
    • Building a Brand - Baylor University, Waco, Texas
    • WKU Adds Second Papa John's
    • St. Thomas Welcomes Subway Café
    • Brand Variety at Miami
  • CONCESSIONS
    • Tulane Brings Local Flavor to New Stadium
  • AROUND THE CAMPUS
    • Sonoma State Names Alexandre Purroy New Executive Chef
    • Northern Michigan Hosts Pigstock
    • Concordia College Hosts Gump Gourmet
    • UConn Celebrates 10 Years of Chuck & Augie's
    • Fordham Alumna Jessica Farrenkopf Named Resident Dining Manager
    • Saint Peter's Honors Female Staff
    • Laila Ali Speaks at Mizzou Event
    • OSU Partners with Mushroom Council
  • NRA SHOW
    • NRA to Present Foodservice Innovations in Chicago
  • CAMPUSWARES
  • THE BACK PAGE:
    • Hydration Station Provides Solution
      by Stephen Pearse