Foodservice Equipment & Supplies

FEB 2016

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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Page 67 of 104

FEBRUARY 2016 • FOODSERVICE EQUIPMENT & SUPPLIES • 65 THE DISTRICT ON WEST GREEN IN BOYD HALL at Ohio University in Athens, Ohio With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features microrestaurants offering display cooking and self-service. By Donna Boss, Contributing Editor facility design p r o j e c t o f t h e m o n t h I n an effort to elevate the on-campus dining experience for students, faculty, staff and visitors, Ohio University Culinary Services spent the past eight years expanding its service offerings and renovating its venues. The lat- est project, Boyd Dining Hall on the West Green, did more than simply renovate a long-standing facility. Ohio Univer- sity (Ohio) and its project team created a cutting-edge dining facility unlike anything else on campus. "We also wanted this dining hall to be different than what is found on other college campuses," says Rich Neumann, director of Culinary Services. Previous renovation projects on the Athens campus include Nelson Court on South Green and Shively Court on East Green. "Before their renovations, the facilities were very dated and tired," Neumann says. The Culinary Support Kitchen (CSK) opened in December 2011 to support all culinary facilities on campus. Boyd Dining Hall transitioned from a traditional college foodservice option to a nontraditional, all-you-care-to-eat venue with several themed microrestaurant concepts, each with its own variety of seating styles. "We focused on celebrat- ing and preparing fresh food in front of customers, creating new and unique healthful menus and applying sustainable practices," Neumann says. Top: Seating at Noodled takes on an earthy, green hue. Nat- ural lighting streams in from outside, contributing to the sustainable features of this operation. Above: Induction cook- ers at Margaret's allow staf to produce menu items safely. Photographs by Scott Pease, scottpease@

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