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Culinary Trends

Bob Jones

University

Finds Success

with Tacos and Crepes

ob Jones University (BJU) Dining
in Greenville, S.C., operated by Ara-
Bmark, is always paying attention to
local food trends and surveying students
to find items that they will love and that
will keep them on campus. were able to create a restaurant quality,
“We are constantly soliciting feed- quick-service street taco concept with a
back from our students, from our campus food truck feel right on campus,” said
community to ensure that our program BJU Dining General Manager Brent
is moving in the direction that we want Wustman. “Esteban’s is the result of
it, to be able to meet their wants and our desire to feature a new dining loca-
needs,” said Faren Alston, senior dis- tion that was not a national franchise.”
trict marketing manager. “We surveyed BJU students had expressed an in-
specifically about what additional food terest in having a Latin retail food op-
concepts they would like to see on cam- tion available, so BJU partnered with
pus; but we have metrics and mediums Aramark to develop a concept that was
in place so that, from the slightest thing distinctive and innovative with an em-
in our dining hall, they are able to fill out a quick survey so phasis on quality, freshness and affordability. Ralph Macrina,
that they are able to give us that feedback right on the spot. executive chef, developed a menu that meets all three criteria.
This is in addition to annual surveys that we do to formulate “Feedback has been great and customer engagement has
those action plans to ensure that our dining program is on the truly been excellent,” said Roy Hulehan, director of retail
pulse of what the campus community wants.” operations. “We are so pleased.”
Keeping an eye on the local culinary scene and bringing In addition to street tacos, Dining has also created a des-
what is popular onto campus is a convenience for the students. tination on the opposite end of campus with an extensive
“Greenville has a very rich culinary scene, so being able to crepe menu at Cuppa Jones Express. The venue previously
look and see what is going on in town and being able to bring only served hot and cold blended coffee beverages and other
that on campus — to ensure that the students can find the typical coffee house items. In an effort to create a true café
value and convenience to stay on campus because they are destination on campus, a sweet and savory crepe menu was
seeing a lot of those new innovative culinary trends they are introduced at the beginning of the fall semester.
seeing in town right there on campus where they are every Crepes are extremely popular in the Greenville area, so
day — it definitely provides extra value to their meal plan.” Dining created its own rendition, and it has been very well
Based on its observations, Dining recently introduced two received. Guests are able to enjoy a variety of options includ-
new concepts that have been well received by the campus ing the savory B.E.L.T. crepe, which offers smoky bacon, a
community. The university introduced Esteban’s, a street tacos sunny-side egg, crisp lettuce and heirloom tomatoes, or a
concept in The Den food court and also added a delectable menu Sweet Peach crepe featuring local South Carolina peaches.
of sweet and savory crepe options to Cuppa Jones Express, a The menu features a variety of local ingredients includ-
coffee house located on campus near the library. ing pork from Greenbrier Farms in Easley, S.C., honey from
Esteban’s, named after the Spanish translation of University Henderson, N.C., and salmon and bacon that is scratch-cured.
President Steve Pettit’s first name, features high-quality, authentic Macrina developed menus for both concepts — even the
menu ingredients including scratch-made chorizo, marinated blend for the chorizo. “Over the summer, we did a lot of testing
flank steak, and chicken that has been smoked for 24 hours. and sampling with specific administration from the school,
These meats are then placed in a fluffy flour tortilla and are with students,” said Alston. “We finally came up with a recipe
topped with the fresh corn salsas, black beans and kale slaw. that seemed to please everyone. Bob Jones does a really good
“After surveying the campus community and researching job of curing their own meats, smoking their own meats and
a number of taco concepts in the greater Greenville area, we doing their sausages when they are able.” —OCH

16 | APRIL 2017 ON-CAMPUS HOSPITALITY