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Dining Retail at Richmond

Mike Buzalka, Executive Features Editor

March 1, 2007

3 Min Read
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Mike Buzalka

Richmond's retail operations are headed by Director for Cash Operations Blake Widdowson (at l. with Debbie Balducci, senior operations manager for Tyler's Grill). They include the 8:15 at Boatwright library cafe (far top.) and Tyler's Grill (below) in the heavily trafficked Tyler Haynes Commons building.

Richmond University Dining Services operates seven retail locations on campus in addition to its heilman resident dining hall and its catering operations. Tyler's Grill, on the main concourse of the campus's heavily trafficked tyler haynes commons building, is open from 7:30 a.m. to 9 p.m. weekdays (and 4-9 p.m. Sundays). it offers a variety of breakfast wraps and hot traditional morning dishes, as well as cereals and baked goods, for breakfast. Various sandwiches, salads, grilled items and desserts are menued for lunch and dinner. tyler haynes also has a branded Freshens smoothie bar, located on its lower level.

ETC (everything convenience) is the major campus c-store, open weekdays from 8 a.m.
to midnight (8 p.m. Fridays) and 11 a.m. to 8 p.m. weekends. it stocks dry packaged goods, frozen snacks and entrees (including a growing number of organic selections), frozen desserts, beverages, bread, dairy, deli and non-foods like cleaning supplies, toiletries and pharmaceuticals. etc lets students studying late or socializing in its adjacent lounge area grab a quick meal or beverage. the store is located across from the heilman dining center, in the same building and complements its services.

A smaller retail store outlet called Dean's Den opens onto a 24-hour game room/lounge area during the busy weekday evening hours with an assortment of pizzas, sandwiches and soups along with packaged goods like frozen entrees, chips, sodas, bottled water, energy drinks, milk, ice cream, cookies, crackers and candy as well as toiletries and laundry detergent. it is only open from 8 p.m. to 1 a.m. sunday through thursday. hardy says the minimal space is the biggest revenue generator by square foot in her department.

The 8:15 at Boatwright is a library cafe that does a brisk business into the late evening hours (which may be extended soon on a trial basis, hardy says). opening at 7:30 in the morning during the week to a crowd of early risers looking to grab a quick coffee (the outlet has a "We Proudly brew" Starbucks concept) and various breakfast, 8:15 is currently open until midnight six days a week (it's closed Saturdays and opens at 5:30 p.m. Sundays).

The retail options targeted at students are rounded out by The Cellar, a campus pub/restaurant open daily from 5 p.m. to midnight (1 a.m. Fridays and Saturdays). it offers a set menu (plus weekly specials) of appetizers, salads, sandwiches, burgers, pizzas, entrees and desserts along with alcohol (beer and wine).

All patrons are validated as to age at the door and receive a wristband indicating whether they can purchase alcohol. there is both a traditional seating area with table service and a stage for live performances, and an outer lounge area to where food and drinks (no alcohol) can be brought. a fairly microscopic kitchen is able to keep up with the volume most nights.

In addition to these, richmond dining services operates the University Club for members, faculty and staff and their guests. offering a daily menu, it is only open for lunch Monday through Friday and closed weekends.

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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