Foodservice Equipment & Supplies

JUL 2018

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

Issue link:

Contents of this Issue


Page 25 of 115

24 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 Over the past 12 or so months I'm seeing more and more of my colleagues who are also moving in this direction. We're just updating it by bringing it all under one roof and creating an AYCE model in a food-court-type setting with a lot of seating so students can relax and socialize around the dinner table. From a broader culinary perspec- tive, trends continue to move in the direction of cuisines and concepts that reflect diversity of our student popula- tion. Our executive chef and culinary groups are working more with students to build and sample a wide variety of cuisines, often doing demonstrations and tasting events that allow students to engage and interact with the chefs and provide feedback. FE&S: And what's out? Are you walking away from any platforms or preparation styles? Pierce: Rotisserie cooking. In previous renovations we were thinking Boston Market and we put rotisseries in one of our food courts and in one of the larger ACYE dining facilities. We're now ripping out the rotisserie in the dining facility and replacing it with a grill because it just wasn't a good fit for that high-volume venue. And in the food court we're re-evaluating menus and aligning the various stations to Menus of Change principles. We might get creative and repurpose that rotisserie for roasting vegetables. The other equipment category that's out is garbage disposals. I no longer have a single garbage disposal on campus. Handling food waste has come 360 here. We have tried almost every approach and new technology out there, but each one had limitations and/ or issues with practicality or sustain- ability. Now, we work with a company that picks up our food waste and trans- ports it to a plant that processes it for biodiesel or compost. It's a closed-loop solution and we don't have to deal with any sort of on-site processing or spe- cialized equipment. We extract water through a simple drain and empty the waste into dump- sters on our back docks. The only challenge is to train employees to separate waste into the proper barrel, but we color code them and it's work- ing very well. Rodriguez: We've begun to back away from grab-and-go kiosks. We went strongly in that direction because of demands for speed and convenience, but also to reduce labor. We incorpo- rated them into some of our high-vol- ume concepts, like sandwich and pizza shops, but what we've found is that students favor the ability to customize over the ability to just grab and go. So it backfired a bit. Students will make time if they can get what they want exactly how they want it. Our challenge is to find the right mix of speed, convenience and customization — and to figure out how to do that in a very challenging labor market. Neumann: We continue to move away from traditional, residential all-you- care-to-eat, straight-line cafeteria service where servers dish out spe- cifically portioned foods. Having the same menu at several locations at the same time is also no longer the norm. Current students want choices, variety and are accustomed to eating at great restaurants. They want to see their food being prepared and expect a level of confidence that we're taking all of their health concerns into consideration. FE&S: Commercial foodservice operators are moving rapidly toward technologies that enable mobile order and pay, as well as delivery. Are parallel moves being made on campus? Pierce: There are a handful of compa- nies out there that are offering mobile apps, but for us that's not logical. I do everything in my power not to give money away to third parties. A lot of my QSRs are self-branded for that rea- son. With the mobile app, the compa- nies tell you it's free but it isn't; there's a fee on every transaction. Students want more and more convenience, but there's Top: Part of Ohio Uni- versity's new Jefferson Marketplace, Brick City Deli is the first campus operation to offer online ordering and payment. Bottom: Ohio University recently transformed a dated restaurant in central campus into Latitude 39°. The popular full-service pub features local craft beverages, an upgraded design and a menu of steaks, fresh seafood, burgers, pasta dishes and salads. Photos courtesy Ohio University Culinary Services DIRECT DIRECTORS from the

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - JUL 2018