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DESIGN BY

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

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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

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Spring/Summer Campus Dining Today  

Spring/Summer issue of Campus Dining Today

Spring/Summer Campus Dining Today  

Spring/Summer issue of Campus Dining Today

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