How Cal Poly's new eatery is creating connection on campus

In 2021, the Chartwells Higher Education dining team at California Polytechnic State University (Cal Poly), in San Luis Obispo, Calif., broke ground on renovating Building 19 which housed two former concepts on campus —The Avenue and 805 Kitchen.

The then 64-year-old building was showing its age, and the team was excited to usher in a new era for the space.

Originally, the scope of the project only included the second floor of the building, however, the weather had other plans when construction began.

“We got five inches of rain, and it completely not only ruined what we had in scope [of the project], but it also kind of ruined what was not in scope of the project,” says Cal Poly Director of Commercial Services Russell Monteath.

So, the team switched gears and decided to expand the renovation to also include the kitchen located on the building’s ground floor.

After four years of construction tape, the renamed 1901 Marketplace made its debut at the start of the semester.  The space, which currently houses seven different dining options, is aimed at providing students with a place to connect over a meal.

Modeled after open-air markets

The design of 1901 Marketplace is intended to invoke a sense of openness. The team drew inspiration from different open-air markets across the country, including Chelsea Market in New York City and Krog Street Market in Atlanta.

“When [students] walk in, there’s this is open air kind of feel to it,” says Monteath.

Students can select from seven different venues: Pico’s (Mexican cuisine), Red Radish (salads), Julian’s (smoothies, juices, grab-and-go), Pom & Honey (Mediterranean cuisine), Poly Deli (sandwiches), Chick-fil-A and Panda Express.

An all-you-care-to-eat concept will also be debuting in the space this fall, which will include action stations, large buffets, beverage areas and more.

Housed in the updated space as well, is a brand new approximately 25,000 square foot kitchen that will also be used for producing  food for other locations on campus, since each of the venues in 1901 are outfitted with their own equipment so meals can be made in front of diners’ eyes.

Built for the future

Feedback on the space so far has been positive, says Monteath, adding that it’s become a popular hangout spot on campus.

“If you go into the building, some of the larger family style tables, there's eight or nine students working on projects together,” he says. 

The team will continue to receive student feedback on space via surveys and more and will make changes based on students’ requests.

“The building gives us the opportunity that if students would like to see something else, we can rotate, we can pivot, we can change,” says Monteath.

One change that the team is working on at the moment, is expanding the building’s hours, which currently go from about 6:30 a.m. to 10:30 p.m.

“We're open to realizing students need that space,” says Monteath. “So we're working through it.”