This document is an entry for the 2014 Loyal E. Horton Award, focusing on the $8.9M renovation of the Durrell Center at Colorado State University. It details the transformation of a 60-year-old building into a modern dining facility serving two residence halls and 615 new students. The submission covers menu innovations, merchandising, marketing, nutrition, and sustainability efforts.
This document is the 2014 Loyal E. Horton Award entry for Residential Dining Concepts in a Large School category, submitted by Colorado State University Dining Services. It describes the $8.9M renovation of the Durrell Center, completed in summer 2013, which modernized a 60-year-old building to meet the dining and programming needs of students in two existing residence halls and 615 additional students in new adjacent housing. The project stayed within the original building footprint while…
The Menu section highlights fresh, diverse, and local options with an emphasis on customization. Separate stations offer made-to-order pizza, sandwiches, omelets, and pasta/noodles. An international station features cuisines from Korea to South Africa. Special events include a Local Harvest Dinner, Holiday Dinner, Lunar New Year Celebration, and a History of CSU Dinner. Cupcake Friday is a popular weekly event with treats from the on-site bakeshop.
The Merchandising and Presentation section describes the open marketplace floor with seven venues and multiple access points, replacing the old straight-line cafeteria service. Unique stations include a Grill, Design-Your-Own Pizza, Build-Your-Own Noodles and Pasta, and an International Station. LED lighting highlights food vibrancy. Seating options range from one-person counters to intimate booths and open tables, plus a conference room for private dining.
The Marketing section covers social media connectivity, interactivity, and special event marketing. The Nutrition and Wellness section details the Eat Well @ CSU program and a gluten-free mission. Other considerations include a compost program, before and after comparisons, recognition, an inclusive environment, and student employee involvement. The document also profiles key staff: Production Chef Jeremy Morgan, General Manager Benjamin Marks, DSAC Representative Arielle Quintana, Nutrition…