LOYAL E. HORTON AWARD ENTRY 2014 RESIDENTIAL DINING CONCEPTS, LARGE SCHOOL

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BEFORE AFTER INTRODUCTION The $8.9M renovation of the Durrell Center on Colorado State University’s main campus was no small undertaking. The completed project required the total modernization of an underutilized 60-year-old building, to meet the dining and student programming needs of two existing residence halls, plus 615 additional students in new housing adjacent to the Center. Not only did Durrell need to accommodate these residents, it needed to do so while remaining within the footprint of the original structure. The project, completed in summer 2013, met this challenge and more. By modernizing both the physical structure of the building as well as the overall program concept, efficiency and appeal was maximized. By blurring lines between interior/exterior space, staff/ guests, and preparation/service areas – the new Durrell Center is better able to serve a millennial customer base accustomed to freedom of choice and movement. This concept facilitates meaningful interaction between guests and staff while allowing for the customization of individual dining experiences, meeting the diverse needs of an increasingly global student body. CSU operates six dining centers serving nearly 2,000,000 meals annually to students, faculty and staff. CSU Dining Services is a $28M self-run, self-funded operation employing 150 full-time staff and over 500 student staff. On these and subsequent pages we have incorporated the physical textures of Durrell – floorboards, walls, tiling and other structural details – into the design of this book. In this way we hope to convey the distinct spirit that runs through this dining concept. DURING 2

MENU → 4 SPECIAL EVENTS | GOING LOCAL | ONLINE MENUS | INTERNATIONAL STATION | PRODUCTION CHEF JEREMY MORGAN MERCHANDISING & PRESENTATION → 8 A LOOK AT THE BIG PICTURE | UNIQUE STATIONS | SEATING OPTIONS | GENERAL MANAGER BENJAMIN MARKS MARKETING → 12 CONNECTING THROUGH SOCIAL MEDIA | INTERACTIVITY | SPECIAL EVENT MARKETING | DSAC REPRESENTATIVE ARIELLE QUINTANA NUTRITION & WELLNESS → 16 EAT WELL @ CSU | MISSION: GLUTEN FREE | NUTRITION MANAGER BRITTNEY STUARD OTHER CONSIDERATIONS → 2O COMPOST PROGRAM | BEFORE & AFTER | RECOGNITION | INCLUSIVE ENVIRONMENT | STUDENT EMPLOYEES | STUDENT MANAGER AARON WHITMAN TABLE OF CONTENTS 3

MENU Durrell Center prides itself on serving fresh, diverse, and increasingly local menu options with an emphasis on customization. This approach serves the needs of a millennial consumer base accustomed to individualization. Separate stations offer made-to-order pizza, sandwiches, omelets, and pasta/noodles – where ingredients and toppings are selected by and prepared in front of the customer, fostering meaningful interaction with culinary staff. An international station explores the diverse culinary traditions of locales ranging from Korea to South Africa. Special events and theme dinners serve as monotony breakers, allowing guests to further explore the intersection of food and culture. Cupcakes are served at Durrell every Friday during lunch and dinner. Made at our own bakeshop, these delectable treats come in a variety of flavors each week. Embraced by our students, “Cupcake Friday” has amassed a cult following on social media. CUPCAKE FRIDAYS 4

ONLINE MENUS Our customers can easily view past, present, and future menus any time online. Our mobile site makes it a snap to see daily offerings while on the go. Durrell regularly hosts a variety of diverse programs and events that encourage guests to learn more about food and its context within society. A Local Harvest Dinner, Holiday Dinner, Lunar New Year Celebration, and a History of CSU Dinner urged diners to view their food from diverse historical and cultural perspectives. Elk Stew was served at the History of CSU event, which incorporated traditional recipes that explored our University’s heritage. The Local Harvest Dinner featured a menu comprised of local products. The Lunar New Year Dinner served traditional Chinese fare including an Interactive Tea Tasting Station. SPECIAL EVENTS 5

26% percent of the food served at Durrell is organic or locally grown and/or supplied. Local products include milk, eggs and dairy products, tea, breads, meat, sauces, pasta, and seasonal produce. Additionally, millet is purchased from Golden Prairie, Inc., a local farm, to provide a grain alternative for people with gluten allergies. INTERNATIONAL STATION The International Station features cuisine from around the globe. Each day a different culture is explored through food, allowing our guests to travel the world one meal at a time. GOING LOCAL Digital signs display current offerings at each station, providing clear guidance that can be updated instantly, saving both time and printing costs. 6

Growing up in an isolated area of rural Illinois, Chef Morgan learned the importance of self- sufficiency from his family who supplemented a large portion of their diet with homegrown produce. Chef Morgan’s love of fresh, local ingredients can be seen in Durrell’s diverse menu. I enjoy preparing a variety of foods so it’s hard to pick a favorite, but I really like growing, cooking with, and preserving vegetables from my own garden. JEREMY MORGAN PRODUCTION CHEF The made-to-order Pasta Station boasts entrees customized to diners’ liking, and exciting display cooking as they wait. We perform safety checks frequently through each meal service to guide food prep and placement. Our goal is to ensure the best in food quality and safety. 7

MERCHANDISING PRESENTATION A LOOK AT THE BIG PICTUREA LOOK AT THE BIG PICTURE Durrell aims to appeal in its overall presentation – visually, as well as through freshness perception, by employing fluidity and transparency in both its design and operation. Flow – of both food and guests – is central to this concept. Guests serve themselves, or create custom-made meals at food stations with multiple service points, reducing wait time. A variety of seating options encourage patrons to spread out, further streamlining movement. Exhibition cooking is devolved to individual stations, allowing meals to be made steps from service. This incorporates preparation into the guests’ visual experience, while ensuring freshness by reducing time between creation and consumption. 1 - GRILL 2 - INTERNATIONAL 3 - READY-TO-GO SLICES 4 - DESIGN-YOUR-OWN PIZZA 5 - BUILD-YOUR-OWN NOODLES & PASTA 6 - NOODLES ON STAGE 7 - DESSERTS 8 - SALAD 9 - SOUP/BREAD 10 - DELI 11 - DURRELL EXPRESS 8

TH E G R I LL D ES I G N -YO U R- OWN P I Z Z A UNIQUE STATIONS The old Durrell Center’s straight-line cafeteria-style service has been replaced with an open marketplace floor with seven venues and numerous access points. N ATU RA L LED H O O D LI G HT I N G accentuates the depth and richness of food. S A LA D STAT I O N D ES S ERT C A S E S A LA D S U S A N This custom-made feature chills four types of lettuce. D ELI DISPLAY COOKING is integrated throughout meal service assuring that food is fresh and prep is transparent. B U I LD -YO U R- OWN N O O D LES & PA STA I NTERN AT I O N A L STAT I O N 9

Patrons can choose from multiple seating options: one-person café style counters, intimate or open booths, and open tables of various shapes and sizes. In this way, guests can tailor their dining experience to suit their taste or mood. A conference room is also available for private dining, study groups, and meetings. 10

White dishes and Asian-inspired pasta bowls contribute to the feeling of a contemporary trayless dining experience. I’m proud of the LED lighting at all of our stations. They’re energy efficient but also help highlight our foods’ natural vibrancy by bringing out textures, contours, and color. Ben Marks became Durrell’s General Manager in the summer of 2013. Ben oversees the functioning of the dining center as a whole, making sure that all food is presented creatively and attractively by reflecting the eclectic design of the building itself. BENJAMIN MARKS GENERAL MANAGER 11

Durrell’s marketing program, like its overall facility concept, emphasizes the importance of interactivity, sustainability, diversity, and inclusion. By shifting away from print communication towards multimedia that utilizes web, social media, and digital screen platforms, Durrell’s dining program reaches an increasingly savvy consumer base that expects open and relevant communication channels. Personalized customer interaction is further facilitated through Facebook one-to-one messaging and interactive posts. Additionally, a student advisory committee actively solicits feedback from students often marginalized in mainstream Residential Dining: individuals from international/ethnic minority groups and individuals with food allergies. MARKETING CONNECTING THROUGH SOCIAL MEDIA Feedback from social media helps shape our service to better meet the needs of our customers. Our Facebook platforms allow us to have two-way conversations with our customers; enabling engagement in ways we never could before. Facebook surveys allow us to solicit suggestions in a casual, unobtrusive manner. Winners of an ugly sweater contest during Durrell’s Holiday Dinner were decided via Facebook voting. 12

An interactive touch screen sign displays menu options and nutrition information at the building entrance. Comment cards are available throughout the dining center and all suggestions are reviewed and evaluated. A 46-inch digital screen at the interior entrance of the dining center promotes special dining events and announcements. INTERACTIVITY 13

local HARVEST DINNER Rocky Mountain Food Factory Englewood, Colorado Pork Tamales, Black Bean Tamales, Refried Beans Great Range Brand Bison Henderson, Colorado Bison Burgers Student Sustainability Farm Fort Collins, Colorado Basil for Pesto CSU University Bakeshop Fort Collins, Colorado Gingerbread Cake w/ Caramel Apple Cider Sauce Raspberries and Cream Cupcake Flaxsnax Fall Harvest Bars Continental Sausage Denver, Colorado Smoked Elk Jalapeno Cheddar Brat Fat Tire Ale Beer Brat Chicken Apple Sausage LoCo - Rocking W CHeese Olathe, Colorado Shredded Mozzarella Cheese for Pizzas SOPHIA’s Loveland, Colorado Cheese Stuffed Shells Gilberto’s Fort Collins, Colorado Vodka Cremosa Sauce bhakti chai tea Boulder, Colorado Tea D&L Meat Company Ovid, Colorado Rocky Mountain Oysters ela family farms Hotchkiss, Colorado Apples and Peaches SEPTEMBER 12TH | DURRELL DINING CENTER | 4:45–7:00 PM FEATURING LOCAL PRODUCTS FROM : DURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELLDURRELL DININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDININGDINING CENTERCENTERCENTERCENTERCENTER . 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Food has always played an important role in freshman Arielle Quintana’s life. Growing up on the Cochiti Pueblo Reservation in New Mexico and participating in her tribe’s annual corn dance taught Arielle that food has not only the ability to sustain, but to nourish. She enjoys working with DSAC to assure that Durrell is inclusive to all its guests. Food is an extension of culture so it’s important to get feedback, because it can be interpreted in a lot of different ways. ARIELLE QUINTANA DINING SERVICES ADVISORY COMMITTEE (DSAC) REPRESENTATIVE A photo booth at the History of CSU event allowed guests to dress up like students from the turn of the 20th century. Photos from the event were posted online where students could tag themselves or use images for their personal profile pictures. DAYS OF FAVORITES5MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Vote on your favorite dining center each day for a chance to win $25 RamCash! BEST PIZZA BEST DELI/SANDWICHES BEST BREAKFAST BEST VEGAN/VEGETARIAN BEST OVERALL DISH Like us on Facebook and comment to vote! ado State University - Residential Dining Services December 9-13 15

NUTRITION WELLNESS Nutrition and wellness are integrated thoroughly and visibly across multiple platforms in Durrell’s day-to-day operations. Digital screens at each food station label allergens and display nutritional information indicating vegan and vegetarian options. This supplements a centralized nutritional database accessible via web or an interactive digital touchscreen at Durrell’s main entrance. A full-time dietitian is also available for flexible and personalized nutritional counseling via email, phone, or in-person consultations. The dietitian also administers the Eat Well program which offers healthy eating tips for Durrell diners via Facebook posts, interactive chef demos, fact cards, and a multimedia station which displays educational videos. 16

Eat Well @ CSU is a program created to help our guests make informed dining choices. As part of Eat Well, a labeling system identifies foods that are most healthy, foods containing common allergens, vegetarian and vegan offerings, and local products. These labels are displayed both in sticker form (on packaged items), on our online menus, and on the electronic menus at each station. The program also features nutrition tips and food facts on table cards, station signs, and on our Facebook page. 17

We are committed to those in our community who follow a gluten free diet. In addition to labeling the food items on our lines that are gluten free, Durrell is home to a gluten free zone with dedicated toasters, refrigerators, and a microwave to prevent cross-contamination. An on-campus gluten free bakery supplies the Durrell Center. We seek out and respond to the input of our audience, and strive to make gluten free dining a convenient, quality, and readily available option. Thank you for only putting gluten-free items in this device. MISSION: GLUTEN FREE 18

Dining Services’ registered dietitian, Brittney Stuard, helps students and staff navigate nutritional options available at CSU, particularly with the many options Durrell offers such as the allergy-free lines. She established the Eat Well program, which features custom-designed labeling to help guests make informed food choices. A CSU graduate herself, Brittney was recognized as an up and coming star in Foodservice Director Magazine’s 30Under30 awards. My most rewarding moments are when I get emails from parents or students that I’ve helped saying, ‘I’m so happy you’re here; it’s made it so much easier.’ BRITTNEY STUARD NUTRITION MANAGER An Eat Well education station located in Durrell Center provides our guests easy access to nutrition information. Visitors can leave feedback on comment cards, pick up a variety of brochures, and access valuable health and fitness information on the video kiosk. Lactose-free options are available in a dedicated refrigerator. 19

OTHER CONSIDERATIONS From its conception, sustainability has been embedded into the new Durrell Center in order to pursue LEED Gold certification. Reclaimed and recycled materials were used in structural and design elements. ‘Just in time’ cooking at made-to-order stations reduces food waste, while LED lighting, solar tubes, sky lights, and large vista-framing windows integrate natural light into spaces, reducing energy consumption. Food waste is utilized creatively and efficiently as pre- and post-consumer waste is pulped, and then either composted and returned to campus as a soil amendment for landscaping, or diverted to the city’s waste water treatment plant for food waste-to-clean energy. 20

Artwork throughout the dining center reminds guests of the sustainability features within the building. Durrell uses a trayless dining system and has implemented a pulper to collect food and paper waste. Since its opening in the summer of 2013, over 37,440 pounds of Durrell’s food waste have been diverted from the landfill and compost was used in the Durrell landscaping. COMPOST PROGRAM 21

BEFORE BEFOREDurrell Dining Center in 2014 is a vastly different experience from Durrell Dining Center prior to the renovation. The open dining space with large, half empty tables has been transformed into a vibrant, welcoming space with tables of various shapes and sizes, allowing for a more enjoyable dining experience for students and guests that has become a go-to destination on campus. The cafeteria-style serving lines have been replaced with bold dining concepts and students are drawn in by the upscale feel that the dining center lends. Durrell Dining Center is in the final phases of certification for Leadership in Energy and Environmental Design (LEED) Commercial Interior Gold status. The dining center features natural day lighting, energy star appliances, sustainable materials featured in displays and seating, and green practices in building construction. 22

HOURS OF OPERATION SATURDAY & SUNDAY 10 a.m. - 2 p.m. 4:45 - 7 p.m. MONDAY - FRIDAY 7 a.m. - 2 p.m. 4:45 - 7 p.m. AFTER BEFORE & AFTER 23

A gender inclusive restroom was included in the plan for the dining center as part of our commitment to providing an inclusive and welcoming environment for all students. The Durrell Dining Center was recognized as the Facility Design Project of the Month by Foodservice Magazine, and received a 10-page spread in their November 2013 edition. A gender inclusive restroom wasA gender inclusive restroom was On-Campus Hospitality Magazine recognized the Durrell Dining Center for innovative design in a four-page article in their October 2013 issue. Foodservice Magazine, andFoodservice Magazine, and received a 10-page spread inreceived a 10-page spread in their November 2013 edition.their November 2013 edition. The DurrellThe Durrell Dining CenterDining Center was recognizedwas recognized as the Facility Designas the Facility Design Project of the Month byProject of the Month by Foodservice Magazine, and as the Facility Designas the Facility Design Project of the Month byProject of the Month by Foodservice Magazine, andFoodservice Magazine, and received a 10-page spread inreceived a 10-page spread in their November 2013 edition.their November 2013 edition. 24 RECOGNITIONS INCLUSIVE ENVIRONMENT 2424

Senior Aaron Whitman has worked with Dining Services for more than four years. Having started as an hourly employee, he now manages and schedules over 100 student employees that make up 75% of Durrell’s total staff. An economics major, Aaron loves being able to apply what he learns in the classroom to his work at Durrell by making sound management choices. Student employees are a huge part of Durrell’s popularity – it’s easy for us to understand what our customers are thinking.” AARON WHITMAN STUDENT MANAGER Student employees contribute to the welcoming environment and gain valuable work experience by being part of the Durrell staff. STUDENT EMPLOYEES 25