Similarity in station décor offers an aesthetic continuity throughout the servery.
C A M P U S D I N I N G TO DAY
PR OJE C T DE TA I L S
K E Y PL AYE R S
Opened: August 9, 2015
West Virgina University: Michael Ellington, associate vice president of student life; David Friend, executive director of dining services; Kathy Curtin, associate director of dining; John Thomas, executive chef; Gary Yester, general manager
Hours of Operation: 7:00 a.m – 8:00 p.m. Monday – Thursday with continuous dining; 7:00 a.m. – 6:30 p.m. Friday; 9:00 a.m. - 6:30 p.m. Saturday and holidays; 9:00 a.m. - 7:30 p.m. Sunday Daily Traffic: 1,700 Payment Accepted: Meal plans, Dining Dollars, Mountie Bounty, cash and credit cards
Foodservice Consultant, Designer and Equipment Dealer: Partners by Design, Manchaug, MA.; Dennis LaPlante, principal; Jim Schwandt, director of business development, Elizabeth, CO
Average Check: Door prizes; $8.35, breakfast; $9.25, lunch; $11.25 dinner; traditional and block dining plans cost $7.25 to $9.90 Annual Sales Volume: $3.1 million during academic year Total Project Cost: $533,975, not including electrical and plumbing, which was done by facilities services Cost of Foodservice Component, including Equipment: $600,000, including the facility hook-up and infrastructure changes Staff: 4 managers, 8 supervisors/sous chefs, 38 additional FTEs, and approximately 88 student employees, working 10 to 20 hours per week Seats: 450
Pizza presentation atop baking pans attracts attention.
CAFÉ EVANSDALE west virginia university morgantown, wv
Spring/Summer issue of Campus Dining Today