SBU Selected as Food Management College Power Player

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Stony Brook University Campus Dining

Recent initiatives

This spring, Stony Brook remained open without any restrictions. It offers weekly guest chef programs, Global Nights, Prime Nights with steak and seafood specialties (including vegan and vegetarian options), international breakfasts, culinary exhibitions to connect students to chefs campus and try new products, outdoor food pop-ups with a DJ in the center of campus, expanded mobile orders and late-night favorites such as taco bars, mashed potato bowls and wings!

Each month, the dining program hosts large-scale cultural celebrations with authentic cuisines and entertainment such as Lunar New Year, Black History Month, Diwali and the Holi Festival of Colors. Last week of March it hosted a huge outdoor street fair with food, music, farmers market, smoothie bike, food trucks, Smoky Roads BBQ, student performances, sale of plants, sustainable activities, wellness tables, local growers and producers, free snack and drink tastings, games and prizes.

Food venues rolled out many new additions for spring, including customizable deli sandwiches with grilled subs, hydration stations with a selection of five flavored waters per day, a granola bar for a new medium easy to get extra vegetable protein, a topping bar for sandwiches and burgers, a spice station, and an expanded coffee and tea bar.

Sustainability efforts such as the deployment of eco-friendly PLA utensils made from 100% renewable materials in touchless dispensers, on-campus cargo farm tours, farmers markets, reusable containers at restaurants and free organic and sustainable Chameleon drip coffee for those who bring their reusable mug continued.

Retail outlets have launched new products such as Korean corn dogs, a mozzarella cheese and beef hot dog that is fried with crispy ramen noodles and topped with mustard or honey ketchup and mayo. wasabi; and “Seawolves Pizza,” a square pizza with special toppings, available in varieties such as Grandpa Vodka, Truffle Macaroni and Cheese, Chicken Bacon Ranch, Chopped Salad and Pesto Bianca from basil.

The campus dietitian has launched a new program to create personalized meals for students with food allergies. The Specialty Menu Request Form helps students communicate to restaurant managers and culinary team their food allergies, intolerances and/or specialized dietary needs. Additionally, Allergen Saf-t-Zone kits at restaurants include separate purple utensils and cutting boards to help students with food allergies and intolerances receive a meal that is not prepared on a shared equipment like other potential allergens.

Mobile pre-ordering is offered through the GET app at more than half a dozen campuses, including
Starbucks® and
Peet’s Coffee® points of sale and
Student Activity Center (SAC) food court:

New concepts introduced this spring include…


Kickin’ Chickin-Big and Bold Between the Bread!, which replaced the grill station in the SAC food court and features chicken sandwiches such as the Nashville Hot ‘Wich (buttermilk fried chicken tossed in a spicy sauce with lettuce, pickles and creamy coleslaw) and Mozz Parm’ Wich (buttermilk fried chicken, marinara sauce, pepperoncini and mozzarella sticks) as well as vegan and vegetarian sandwiches made with the Ultimate Plant-based Chick’n Filet of Gardein;


La Ollaincorporated into the Urban Eats outlet at East Side Dining, which offers Dominican, Puerto Rican and other Latin American selections such as empanadas, pork carnitas, maduros and pollo guisado;
Urban kitchen also has other new menu items like birria tacos, stuffed arepas, fry cones, and bao buns.

• to
Roth Food Court, modern Asian cuisine from chef Jet added new vegetarian dishes and many new menu items like Sichuan Tofu and Char Siu Pork with Oyster Sauce while
Tadka—Essence of India added more variety with starters such as Vindaloo Prawns, Roasted Salmon Tikka Masala, Chicken Biryani as well as new sides like Paneer Tikka Masala with hot Indian spices, tomato, yogurt, coriander and cream, and
Cocina Fresca offers popular made-to-order burritos, bowls and tacos, plus quesadillas, nachos and sides with mobile GET available for quick pickups on the go.

On a technical level, the station identifiers used in the canteens now include
QR codes that allow students to use their cell phones to view menu updates for that semester. QR codes are also used in all restaurants so customers can complete a short three-question survey to give immediate feedback on their dining experience.

Contactless payment options have been expanded and restaurants now offer self-service payment kiosks that reduce waiting time and provide a cashless and contactless payment experience. In addition, food service checkouts offer contactless payment options such as
GET the mobile appApple Pay and Google Pay, and contactless credit/debit card readers.

The restoration program also offers
heat maps on the Campus Dining website and through the
Nutrislice App, a digital tool that provides real-time dining room occupancy to make it easier for students to decide where to go.

Source: Food-Management.com


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