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Highlights of the MAY 2014 Issue

 

BREAKFAST: All-Day Breakfast a Hit at Iggy's Diner

When students at Loyola Marymount University (LMU) in Los Angeles, Calif., want to satisfy their cravings for breakfast foods at almost any time of day, they can head to Iggy's Diner — by either ordering there, on the Internet or on their mobile device.

Iggy's Diner opened on campus about eight years ago, and has offered all-day breakfast since the beginning. “It is one of the best-selling day parts to our menu,” said Jason Adams, district manager for Sodexo in Southern California. “Late at night, we were seeing a lot of requests for new breakfast items that weren't on the menu when we opened. Because of the equipment set-up that we have there, and because of the times during the day that most of our students are in that area of campus, it made sense. There has just been a demand for breakfast, so we continue to offer it all day just because it is such a great seller. It seems like something the students are really interested in.”

Iggy's has a 1950s-style diner feel to it, and like most diners, it has late hours. “It is open from 10 a.m. – 1 a.m. on weekdays and 10 a.m. – 3 a.m. on weekends,” he said. “During finals week, we are open 24 hours a day. It has typical diner food.” ...

Read more All-Day Breakfast A Hit at Iggy's Diner ...

 

 

CONCESSIONS: ECU Adds New Concession Option

 

UCLA Healthy Initiative Bruin PlateFans attending baseball games at East Carolina University (ECU) in Greenville, N.C., have a new food option when they get hungry: a rib eye steak sandwich.

“It is about 3/16 of an inch thick,” said Ross Simmons, concessions and special projects manager with Aramark, the campus foodservice provider. “We purchase the rib eye whole, and have our chef, Paul Cyr, slice it up for us. We have a grated gas grill in our concessions booth. The steak is placed on a hoagie roll, and we put a coating of Sweet Baby Ray's on it just before it goes out the window.”

The staff is always looking for new food options for games, and Simmons found this after visiting a number of other parks. “I am a baseball umpire, all the way from Little League to some college baseball, as well,” he said. “I get to go to a lot of baseball parks, particularly a lot of the youth parks. A lot of the organizations depend on the fundraising from concessions. A lot of them for the last few years have been grilling out these rib eye steak sandwiches. I know how much money they make on them, so I figured it would be good to stir some sales here.” ...

Read more ECU ADDS NEW CONCESSION OPTION ...


 

DAIRY: Evangel University "Tricks Out" Its Yogurt

 

SUNY Oswego Special Dietary NeedsTodd Lanning, Food Service director with Aladdin Food Management Services at Evangel University in Springfield, Mo., is always on the lookout for ideas to keep his program fresh.

So when he was at the dentist for a checkup, he picked up the only magazine he could find in the waiting area — the women's magazine Redbook — and was pleased when he saw a small article called “Trick Out Your Yogurt.” “After seeing it, I thought it was pretty creative and fun for the students,” he said. “We took their idea and ran with it.”

The article suggested using different topping combinations with Greek yogurt. “I just used plain Greek yogurt from Yoplait, and then had six different combinations utilizing about 15-20 different ingredients,” said Lanning. “The students could come up and get the yogurt and get the toppings. We topped them and served it to them. We prepared it for them. We had each of the six different types of the yogurt.” ...

Read more EVANGEL UNIVERSITY "TRICKS OUT" ITS YOGURT ...

 


 

COMPLIMENTS TO THE CHEF: Jacqueline Craig

 

SUNY Oswego Special Dietary NeedsWhen Jacqueline Craig, district campus chef at Howard University in Washington, D.C., was a child, she was very inquisitive. That inquisitive nature is what led her to a career in the culinary arts.

“My uncles on both sides of the family were in the hospitality business,” she said. “Both of them ran small catering businesses on the side. The family helped out, and I was the nosy kid who kept coming in and saying, 'What are you doing?' 'How do you do that?' 'Can I do it?' So I think that is how it became a part of my structured life.”

Craig's parents died when she was young, so she took a job with D.C. Public Schools to help the family. “I worked there for 16 years, helping my sister finish her high school education in Catholic school,” she said.

While working for the public schools, she still helped her uncle part-time. One day, she said, “He just came out and said, 'This is not what you want to do; this is not where your heart is … I will help you go to culinary school. I will pay your bills.'”

Craig took the retirement money she had invested for 16 years to pay for school. “And my uncle helped me pay bills.”

She attended L'Academie de Cuisine in Bethesda, Md., and then studied at Stratford University in Virginia. After culinary school, she interned at the Smithsonian Institution. “I worked for Restaurant Associates. I stayed at the museum for 4 years and from there, I came to Campus Services at Howard with another company, and then from that company, I came to Sodexo, which now runs food service here.”...

Read more COMPLIMENTS OF THE CHEF JACQUELINE CRAIG ...

 

 

 

 



ALSO IN THIS ISSUE:

  • NRA SHOW —
    • Restaurant Show Offers Educational Variety
  • BRANDING
    • UNCG Opens Bojangles’
    • Texas A&M Welcomes Papa John’s
    • Auntie Anne’s Launches at Albany
    • Subway Debuts at SDSU
  • AROUND THE CAMPUS —
    • Old Dominion Recognized by NFCA
    • Yale Dining Makes Staff Additions
    • Penn State Schuylkill Celebrates 80th Anniversary
    • Mount Ida Promotes Responsibility
    • Binghamton Dining Adds New Staff
    • UConn Dining Services' Pierce Promoted
    • Davidson Presents Downton Abbey-Inspired Lunch
  • THE BUSINESS SIDE —
    • Harvard Promotes Grapes