The articles online are highlights of the most recent On-Campus Hospitality. Click here for a subscription.

Find OCH on Facebook
Find us on Facebook

OCH Cover

Highlights of the September 2015 Issue


BREAKFAST: Breakfast Rising and Shining


It has often been taught that breakfast is the most important meal of the day. Across the country, it is apparent that the current generation of students has really taken that lesson to heart.

“I have been in this business for 15 years,” said Pulkit Vigg, resident district manager at Elon University in North Carolina with Aramark, the campus foodservice provider. “Breakfast wasn’t important enough five years ago. As more health education occurs, now breakfast has become more and more important, and we have seen a rise in our breakfast numbers. Education plays the most important role in the changing trends of these young students coming here.”

According to Vigg, more students are choosing a full sit-down breakfast instead of grabbing something on the run. “The shift that I have seen now is that our students are choosing to have a full sit-down breakfast after their first class instead of coming in before class,” he said. “They are not just happy with grabbing a muffin or a bagel. They want a full breakfast. We have seen that shift in the last two years on our campus.”

With the increased popularity of breakfast, Dining makes sure to come up with new ways for students to enjoy it — even at non-traditional breakfast hours. “When we put retail brands on campus, we look for their breakfast component because the students are asking for it,” he said. “It is not just breakfast in the morning, but breakfast throughout the day is important. Breakfast at night is important, so brands like Einstein’s do really well on our campus. We do a lot of special events at breakfast. All throughout the day, we have an omelet station and also an omelet station in our Global Neighborhood resident dining hall on Saturday and Sunday because there is a demand.” ...



UNH Cooks Healthy


UNH Cooks HealthyWith the focus on finding healthier ways of feeding students, colleges and universities are always in search of ways to do just that — while maintaining the quality and flavor that is expected. Many have found ways to do this by choosing new equipment.

The University of New Hampshire (UNH) in Durham takes its commitment to health and wellness very seriously — and recently purchased equipment to help it achieve its goals.

UNH is an active participant in Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices, a ground-breaking initiative from The Culinary Institute of America (CIA) and the Harvard T.H. Chan School of Public Health that works to create a long-term, practical vision for the integration of optimal nutrition and public health, environmental stewardship and restoration, and social responsibility concerns within the foodservice sector and beyond.

Some of the initiative’s principles include:
• Reward better agricultural practices
• Globally inspired, largely plant-based cooking
• Focus on whole, minimally processed foods
• Think produce first
• Choose healthier oils
• Red meat: Smaller portions, less frequently
• Reduce added sugar

“We are going to pretty much consider that our bible on any new recipes that we write,” said Chris Kaschak, executive chef for Holloway Commons on campus. “That is going to be lowering sodium, changing the proteins, cutting down on the red meat and getting the students to understand portioning.”

Kaschak is putting some of those principles into practice at the grill area of Holloway Commons, which recently completed a renovation of the facility. Dining installed a Shuttle Precision Impingement Oven from Ovention.

“It is based on an impinger,” he said. “Basically, this works with hot air. What is really nice about this, if you look at an impinger oven, your product runs right through, you set the temperature and that’s it. ...

Read the complete UNH HEALTHY COOKING ...

University of Florida Transforming C/Stores


University of Florida Transforming C/StoresConvenience stores have been getting updated over the last few years on the campus of the University of Florida in Gainesville, with one store re-opening in the beginning of the year, and another opening this fall.

The P.O.D. Market at Beaty Towers re-opened in January. “We wanted a modern looking store,” said Jill Rodriguez, district marketing manager with Aramark, the campus foodservice provider. “The new look is just beautiful. It is fresh. It really needed a refresh, so it was due.”

The store is located in a residential area on the east side of campus. “It serves our on-campus residents primarily,” she said.

P.O.D. Market at Graham, which is in the residential area on the west side of campus, is opening this fall. “The store it is replacing is decades old,” said Rodriguez. “It was very, very dated looking. It was just a natural step to go to a P.O.D. Market for this final one. It will also include a small grill area called Chomp-It.” ...


COMPLIMENTS TO THE CHEFS: Terrence and Theodore Foster


Akeisha HaydeWhen Akeisha Hayde, executive chef for Residential Dining at Harvard University in Cambridge, Mass., was growing up in Trinidad, she originally had thoughts of majoring in biology in school.

“In high school, we had to take home economics,” said Hayde. “A lot of people in my family cooked, and my grandparents, especially, were the ones I followed. My home economics teacher there thought I excelled at it so much. She said, ‘Why don’t you look into food as a profession?’ I looked at her like she was crazy, not really realizing there was so much more to it than what I knew about it.”

After high school, she moved to Brookline, Mass., a suburb of Boston, to attend culinary school at Newbury College in 2003. “It was a four-year program,” she said. “I did my associate’s in culinary arts and my bachelor’s in culinary management and a business minor.” ...

In her current position, she is involved in menu creation and ensuring that the campus dining areas are compliant. “The unique thing about Harvard is that we still have the house system, which means that we have 13 dining halls serving the same meal at the same time and expectations should be the same at every hall,” she said. “However, each hall has a different size, cooking equipment and a different set-up. It is not just a duplicate 13 times. It is also making sure that the vision of the program is followed through over all of the campuses. If you were to go from one hall to the other on the same day, it should look the same, taste the same. It is really about checking quality, recipe compliance, and those types of things.” ...

RECIPES: Curry Crab and Dumplings

Read the complete COMPLIMENTS TO THE CHEFS ...



    • Western Carolina Finds Success with Which Wich
    • UVA Adds Rising Roll
    • Bojangles' a Success at UNC Charlotte
    • UNM Welcomes Papa John's
    • 57th Annual NACUFS Conference Attendees "Fuel Up" in Indianapolis
    • Harvard Donates Leftovers to Local Nonprofit
    • TV Host Visits Air Force Academy
    • Franciscan University Has New Dining Partner Parkhurst Dining
    • Engaging Students Using Active Learning
      by Jonathan A. Kukta, MBA