Hospitality Services at Texas Tech University in Lubbock teamed up with Tyson, one of its vendor partners, to create a successful sandwich line for one of its Sam’s Place convenience stores on campus.
UCreate, located in Sam’s Place at Murray, features flatbread sandwiches using grilled or crispy Tyson chicken on Bonici 7-inch pizza crusts. “They had one of their chefs in Arkansas develop this around their products for us specifically,” said Dewey McMurrey, CEC, ACE, executive chef of operations. “The flatbread is not a par-baked frozen flatbread. It is actually their 7-inch pizza crust that we grill on a Panini. Once it is stretched out, it cooks quickly. We just slack it out and stretch it, and then we cook it on a Panini grill. Then we build our sandwich.”
The Tyson chef came to campus to test the menu and train the staff on the concept, which is exclusive to the Texas Tech campus. “When they were actually developing this concept for us, they showed us different logos and we were involved with them to make the concept fit to Hospitality Services,” said Alan Cushman, manager of business development for Hospitality Services.
While students have the ability to create their own sandwich, six options are available. “They could be made with either crispy or grilled chicken,” he said. “They all have a different flavor profile to them. The menu that was built is really diverse and has a lot of offerings, but then students today are so used to customizing what they want, and building things their way, so we wanted to make sure that option was in there as well.” ...
The new South Village Crossing at the University of North Carolina at Charlotte was built with flexibility in mind.
The building is in the midst of the South Village residence area of campus, which is growing. “We did a sector plan for that entire area, which included this facility, three additional residence halls, a complete re-work of the roads and infrastructure and also a large parking deck with more than 1,000 spaces,” said Keith Wassum, director of Business Services with the university. “It was a larger project, which was significant because it allowed us to determine where it should be best located and how it might be connected to these residence areas.”
The new dining hall replaces what was affectionately known as the RDH (Residence Dining Hall), which was built in 1971, and would not be able to handle the expanding area of campus. “It needed to be replaced,” he said. “It served its purpose probably 10 years earlier.”
The $35-million, 56,000-square-foot South Village Crossing was built to meet the growing needs. “We identified that growth was coming, and we planned for continuous growth; we thought that we needed to plan for the future,” said Ana Alvarez, director of Auxiliary Services. “Therefore, South Village Crossing is a lot more than just dining. It is much more than a residential dining hall.” ...
When Cassie Kelsch, sous chef of the Crimson View Restaurant at the University of Utah in Salt Lake City with Chartwells, won the 2015 Culinary Competition at the National Association of College and University Food Services (NACUFS) Conference in Indianapolis, Ind., she had only been in college and university food service for less than a year. In fact, the 18 year old had only been out of high school for that amount of time.
While in high school, she took part in the National Restaurant Association Educational Foundation’s ProStart program. “I started taking these classes in high school and found out I loved it, so I pursued it,”“ she said. “It teaches you a lot about the industry.”
She decided to take part in the regional competition with the encouragement of Eric Diaz, her former supervisor at the university, who represented the Continental region at the 2014 National Culinary Competition. “He told me it would be a really great experience, and that I would learn a lot, so I decided to do it,” said Kelsch. “He was right; I learned a ton.””
The $35-million, 56,000-square-foot South Village Crossing was built to meet the growing needs. “We identified that growth was coming, and we planned for continuous growth; we thought that we needed to plan for the future,” said Ana Alvarez, director of Auxiliary Services. “Therefore, South Village Crossing is a lot more than just dining. It is much more than a residential dining hall.”” ...