Foodservice Equipment & Supplies

JUL 2019

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

Issue link: https://fesmag.epubxp.com/i/1134007

Contents of this Issue

Navigation

Page 60 of 99

JULY 2019 FOODSERVICE EQUIPMENT & SUPPLIES 59 Opened: Jan. 17, 2018 Seats: 1,000 in commons; 55 in pub Average check: For those not on a plan, breakfast, $9; brunch/lunch, $12; dinner, $14; late night, $10; anytime a la carte coee, $1.50 Total annual sales: $15 million Daily transactions/ covers: Dining Commons, 6,000; retail, 600+ Website: mtholyoke. edu/dining Mount Holyoke College New Construction Consolidates Dining from Six to One When students, faculty, staff and visitors walk into the new Dining Commons at Mount Holyoke College they see a 2-door, 6-feet-high herb cultivator with a dozen herbs from locally sourced seeds growing in 12 different climate zones. Every so often, a chef opens the doors and clips herbs for that day's menu items. The cultivator may seem like a small detail, but it plays a big role in showcasing how the Dining Commons lives up to its mission of pro- moting health, wellness and sustainability via a variety of cuisines. "We had to get approval for the cultivator by the plumbing board of Massachusetts," says Rich Perna, executive director of Dining Services. "It | By Donna Boss | FACILITY DESIGN PROJECT OF THE MONTH Photo courtesy of Bergmeyer; photo by Joanna Chattman, Chattman Photography

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2019