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Branding

from pretty substantial recipes that took them a while to lighter color and blended into the cheese.”
work on,” she said. “We have been working on perfecting
those. We have our cold sides: potato salad, cole slaw, corn The Waffle Coop is a chicken-and-waffle concept. “We
salad, Hawaiian rolls and corn bread. We offer it in combos,
a quarter-pound combo and a half-pound combo. They can did a lot of menu changes to it this summer,” she said. “We
also get the meat or side a la carte. When they get the half-
pound combo, they are able to get two meats if they wish.” used to do a really nice chicken breast in a corn-flake crust

In addition to the great barbecue and sides, guests are also and fry it to order, and it was really good. But the students
getting a dash of sustainability. “We use really cool plates
here that are made from palm leaves,” said Mattos. “They weren’t appreciating it for what it was. We switched over to
are very sustainable, very beautiful. The brand is VerTerra.
Smokin Sammie’s logo is imprinted on each one.” chicken strips and it actually has been a lot more popular.

At Brick’s Pizza, artisan-style flatbread pizzas prepared We do chicken strips, waffle bites and waffle fries. We have
in a Wood Stone oven are available. “We have set pizzas we
make everyday, and there is an option to create your own,” waffle cones that they make fresh every morning and the
said Mario DeLuca, head chef with Spartan Shops. “But
because of the lines, we want to reduce the amount of time chicken strips can come in the waffle cone. They also have
that students have to wait because they are in a hurry to go
to class, so we have a pizza that we put out. We make them the option of making the chicken bites Buffalo, so we will
and we cut them into four large-square slices. We have them
laid out on display so they can pick them quickly.” top them with Buffalo sauce from Texas Pete.”

While the chicken bacon Florentine pizza is the most Salad concept In The Mix features a pre-set menu of cre-
popular, a new selection has moved into second. “We just
switched our pepperoni pizza to all-beef pepperoni from Hor- ations. The salads are served in a to-go container made from
mel because we were getting feedback that all of our meat
pizzas have pork on them and some people don’t eat pork,” recycled beverage bottles from Bottle Box. —OCH
said Mattos. “The switch helped the pepperoni switch into
second place. The students tell me it sells better because there
is more of a contrast in color. The regular pepperoni was a

16 | NOVEMBER 2016 ON-CAMPUS HOSPITALITY