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Trends decisions outside of campus dining.
offer health-conscious dishes throughout
campus and all locations.
JOHN TOMPKINS: As well as providing
a core menu that is extensive in culinary
variety, we provide rotating daily specials
that are contemporary in national trends.
Menus are refreshed utilizing past data on
well-accepted menu items. Each meal is
strategically planned to incorporate sev-
eral different options at several different
serving locations. Inclusion of nutritional
needs for a variety of diets are met in this
manner. Cooks and servers are trained to
follow recipes for consistency.
SPECIAL DIETARY NEEDS
OCH: The population of students
with special dietary needs seems to
be growing every year. How do you
work to provide these students offer-
ings that meet their needs?
ANNE: We focus on real foods. This
allows more customers to enjoy the foods
because of fewer hidden ingredients. A
labeling system with colored icons is used
throughout all menus, giving a comfort
for those customers who are following
certain dietary needs. Also, within all
restaurants and cafés we are able to offer
gluten-friendly items, along with vegan
and vegetarian-friendly.
CRAIG: My culinary team and I speak
to all incoming students and parents at the
university’s orientation to gain an insight
on their dietary needs. This helps to as-
sess our menu planning to accommodate
their diet. When we have specific cases,
the culinary team can provide special-
ized meals upon the student’s request. We
give additional education to their dietary
needs. This helps the students make good
THE RESPONDENTS:
ROB LANDOLPHI
Assistant Director of Culinary Culinary Manager, Penn State PC III, CEC, Senior Executive Chef Campus Chef (Aramark),
Operations, University of University Worthington
Connecticut, Storrs, Conn. Scranton/Wilkes-Barre
12 | NOVEMBER 2016
for breakfast, lunch and dinner that meet
GLEBUS: We have allergy stations in
our residential dining facilities. Each
consists of a gluten-free oven along with
supporting small wares that are all purple
for identification. We also offer personal
consultations with students one-on-one
to discuss their needs and introduce them
to the general managers and chefs of the
facilities they will be frequenting so that
they can chat about options that meet the
needs of the students.
KOERNER: We have developed a “Natu-
ral” platform where we do not serve any
of the top-eight allergens or pork. The
platform uses as much local produce sea-
sonably as possible and complements the
theme of the day, pasta, Thai, street tacos, fulfill their needs. We have also special-
etc., with flavored oils, stocks and sauces
that fit the allergen-friendly platform.
This platform also allows the customer
to customize their own dish and their
meal is cooked for them to order.
We have a dietitian, Alice Ma, who
works very closely with students and each
of the executive chefs and general man-
agers (GM). When she is contacted by a
student with dietary needs, she meets with
them in the dining center they frequent
most with the chef and GM to discuss the
dining options available to them.
LANDOLPHI: We advertise on menu
screens, the Dining Services website
and at freshman orientations that we
are capable of handling dietary needs,
and that anyone who requires a special
diet should schedule a meeting with our
Culinary Nutrition Team. That team is
made up of a registered dietitian, assistant clearly labeled, yet we encourage students
director of residential dining, assistant
director of culinary operations, manager
and production chef from the dining hall
of the student’s choice. We then interview
them to determine what foods they eat
PAUL NICOLINI ANTONIO PIGNAGRANDE
(Aramark), University of
Rochester, Rochester, N.Y.
their needs. Since all students’ dietary
needs are different, we handle each one
slightly different. Some students look at
the menu app, choose a dining hall and
navigate themselves. Others call ahead.
NICOLINI: We provide students with
dietary needs several options. We have
a registered dietitian who will schedule
one-on-one meetings with our custom-
ers to help them through the process of
finding menu items available to them
to eat. We encourage the customer to
ask for something made just for them
as needed. We introduce the students
to the staff so they can speak to any of
the full-time culinary staff members at
any time to discuss their expectations
and hear what we can offer them to help
ordered items from our vendors for our
customers with special dietary needs.
PIGNAGRANDE: We addressed this by
creating a station dedicated to serving
top-eight allergen-free food and gluten-
removed. We also have a card access
gluten-free pantry that grants access
when a student meets with the campus
nutritionist. All of our locations work
with students who have severe allergies or
dietary needs that require specially pre-
pared meals executed by location chefs.
TOMPKINS: Starting with orientation,
the culinary team begins their relation-
ships with students identifying with di-
etary restrictions. We encourage these
students to remain communicative with
our front-line associates, as well as the
managers. All menu items offered are
to seek guidance on any in question.
Visit www.oncampushospitality.com
for more from the chefs.
—OCH
JOHN TOMPKINS
The College of Saint Rose,
Albany, N.Y.
ON-CAMPUS HOSPITALITY