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.

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Page 73 of 115

72 • FOODSERVICE EQUIPMENT & SUPPLIES • JULY 2018 ON-SITE PROFILE RECONFIGURING DINING AT THE UNIVERSITY AT ALBANY S tudents living in Alumni Quad residence hall at the University at Albany in Albany, N.Y., enjoy the benefit of eating in the university's most recently renovated dining hall. "We had an all-you-care-to-eat dining program with a service line, but it wasn't working," says Stephen Pearse, executive director, University Auxiliary Services. "Students who live at this downtown campus loca- tion are transient, attending classes uptown, and their traffic patterns were inconsistent. We couldn't keep them satisfied." Technology and a reconfiguration of the physical space became a key part of the solution to drive participation and improve customer satisfaction. "We eliminated the institu- tional feel of the dining facility and replaced it with a retail a la carte dining experience," Pearse says. "The project involved renovating a storage area that was adjacent to a kitchen used for batch cooking to a space in which we can cook on demand," says Kevin D'Onofrio, resi- dent district manager for Sodexo, the university's foodservice management supplier. Students eating at Alumni Quad's dining facility place or- ders at one of three kiosks. They then receive number stands to display on their dining tables in Alumni Dining Room so staff know where to deliver completed food orders. Sodexo developed this ordering and preparation concept, Technology and a cook-to-order operation support a restaurant-style dining program and cafe that replace an all-you-care-to-eat operation. By Donna Boss Photos by Michelle Bowen, University Auxiliary Services

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