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5 things: College collecting names, numbers from those accessing dining halls for contact tracing

This and a major new food hall opening in a Long Island office tower are among the things you missed for the week of November 2.

Mike Buzalka, Executive Features Editor

November 6, 2020

3 Min Read
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Names and phone numbers now required when accessing WMU dining halls plus 4 other things you may have missed this week.RunPhoto / The Image Bank

Each Friday Food Management compiles a list that highlights five things you probably missed in the onsite foodservice news that week and why you should care about them.

Here’s your list for the week of November 2:

  1. Names and phone numbers now required when accessing WMU dining halls

Customers paying with cash or credit cards will now need to provide their name and phone number when entering Western Michigan University dining halls following an executive order from Michigan Governor Gretchen Whitmer requiring all restaurants in the state to take the name and phone number of guests to aid in contact tracing. Students using meal plans or Dining Dollars are exempt from the requirement as their information is already recorded and timestamped when swiping their card. Those who refuse will be denied entry and directed to find options at a Grab’n Go location instead.

Read more: WMU Dining Services taking names and phone numbers of diners

  1. Food hall to open in Long Island office tower

A large food hall called JACX&CO that will house six restaurants and a café is scheduled to open Nov. 11 in the JACX, a new 26-story high rise office building in Long Island City. The venue occupies some 11,000 square feet on the building’s ground floor and has seating for 215, though only a quarter of that is currently open due to COVID-related social distancing restrictions. JACX&CO initially will be open weekdays between 11 a.m. and 9 p.m. with takeout and delivery available.

Related:5 coronavirus things: Students petition for meal plan refund after only dining hall closes

Read more: New Food Hall to Open Inside Office Tower in Long Island City Next Week

  1. Compostable takeout boxes getting trashed at UMD

To combat the spread of coronavirus, University of Maryland Dining Services implemented a takeout program at the beginning of the fall semester using compostable carryout boxes that are made of 100% recycled materials. However, it seems many students are simply throwing the boxes away rather than saving them for recycling.

Read more: UMD dining halls’ carryout boxes are compostable, but many students are throwing them out

  1. Tulsa Schools initiates free weekend meals for all kids

Tulsa Public Schools in Oklahoma is beginning weekend meal service for all children 18 and under. Three days’ worth of breakfast, lunch and supper meals will now be available for pickup every Friday free of charge to provide children meals for the weekend.

Read more: Tulsa Public Schools expands meal service to cover weekends

  1. NMU shuts dining locations following COVID spike

Three dining venues and two recreational facilities at Northern Michigan University were closed Nov. 4 following a surge in campus COVID cases. The Temaki, Fieras and Smoothie King locations are looking at tentatively reopening the week of Nov. 9 while the PEIF Rec Center and Wildcat Fit Zone won’t reopen until at least the week of Nov. 16th.

Related:5 coronavirus things: Free/reduced meal applications drop despite growing poverty

Read more: PEIF & Fit Zone close along with campus restaurants after surge of new COVID-19 cases

Bonus: How Houston’s MD Anderson Cancer Center copes with coronavirus

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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