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Renovated university dining hall a colorful, welcoming space

Mike Buzalka, Executive Features Editor

August 31, 2018

9 Slides
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Earlier this year, dining services provider Sodexo renovated the main dining space at Neumann University in Aston, Penn., into a welcoming dining and third space for students, faculty, staff and campus guests. The facelift included a brand-new layout and enhancements like a revamped International cuisine station that now allows students an easier view of how their food is being made to order and an extended My Zone area to include a hot and cold bar instead of just the ready-to-eat microwave option. My Zone is a concept developed by Sodexo to serve customers with food allergies.

In addition, a completely renovated grill station now offers kiosk ordering and expanded customization options, the hot entree station now has a built-in carving station to showcase dinner proteins and the expanded pizza/pasta station has been modified to better showcase the varieties of pizza available and to offer options to customize pasta dishes.

While the dining hall renovation was taking place, temporary dining facilities were erected in the Bruder Gym, which is located across from the main dining hall kitchen and consequently the best place from which to transport food back and forth. Facilities were set up in the gym for My Zone, international cuisine, pizza/pasta, deli, hot entrée, salad bar, dessert and hot entrée stations as well as an area from which to serve hand dipped ice cream, milk shakes and smoothies.

To effect all this, the infrastructure included not only a POS system but a utility upgrade to allow the gym to run seven refrigerator units, three induction burners, an industrial sized blender and three microwaves.

What follows is a photo tour of the new dining facility.

Read more about:

Sodexo

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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