Foodservice Equipment & Supplies

MAY 2017

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Byline MAY 2017 • FOODSERVICE EQUIPMENT & SUPPLIES • 89 ON-SITE PROFILE Campus foodservice operation adds new serving, preparation and cooking equipment. By Donna Boss Photography by Debra Bechtold, marketing & POS manager, SUNY Cobleskill Auxiliary Services Inc. T he academic tradition of the State University of New York (SUNY) College of Agriculture and Technology at Cobleskill spans nearly 100 years. Today, more than 2,500 students are enrolled in the 52 associate and baccalaureate degree programs. The renova- tion of the front of Prentice Café is the last phase of a 5-year, $1.3 million campus modernization project. Four years earlier the back portion of Prentice Café was renovated to include Not Just Grilled Cheese (a deli) and a cooked-to-order station featuring Pasta Perfect and Wokery (Asian). The front had become old and unappealing to contemporary students' tastes. Culinary staff worked behind a wall, and the menu was tired. Student surveys revealed a desire for a traditional pizza shop and Southwestern station. In the fall of 2015, Brian T. Marhaver, executive director of SUNY Cobleskill Auxiliary Services Inc., headed a project team to remodel the front dining operation. The team included Jay Wood, operations manager of Prentice Café; Jim Schwandt, director of business development, and James Godfrey, project manager at Partners by Design LLC.; and a crew from the facilities department on campus. "We wanted to make more efficient use of the space, place chefs in front of the guests and offer better quality products that are fresh and often cooked to order," Marhaver says. Right: Cold and hot pans in wells at Coby Tex Mex give culinary staff easy access to the ingredients they need to make burritos to order.

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