College Power Players: Georgia

44. University of Georgia, Athens, GA

Dining Head: Jeanne Fry, executive director
Total Enrollment: 34,536
Resident Students: 7,500
No. of Meal Plans Sold: 8,600
Annual Dining Program Revenues: $40.5 million
Cost Range of Residential Meal Plans: $3,754-$3,956/year
No. of Dining Halls/Commons: 5
No. of Retail Outlets: 17
Management: self-operated
Website: foodservice.uga.edu
Phone: (706) 542-1256

The biggest news to come out of UGA Dining Services is the opening this fall of the new $24 million, 56,000-sq.ft. Bolton Dining Commons, a two-story, thousand-seat AYCTE facility with seven interactive platforms including Sunrise Cafe with its all day breakfast and counter-style seating, World’s Fare (international cuisine ranging from wok stir frys to sautéed pastas), Hickory & Oak (regional smoked meats, rotisserie chicken and barbecue sauces), Shakes (hand-spun milkshakes) and Special Selections, where the recipes are free of the eight most common food allergens.

Also notable is Snelling Dining Commons, which is open continuously from 7 a.m. Monday through 2:30 p.m. Friday, serving a special late-night breakfast from midnight to 7 a.m. The venue’s concepts include a custom Greek yogurt bar featuring fresh fruit, several yogurt selections and numerous toppings.

Three food courts anchor the retail mix on campus. Notable individual concepts include Barbarito’s with its Southwestern cuisine menu, the UGA Creamery and Between the Bread, featuring a large selection of standard and create-your-own hot and cold sandwiches, wraps, quesadillas and burgers.

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