This document is Colorado State University's entry for the 2014 Loyal E. Horton Award in the Residential Dining Concepts, Large School category. It details the $8.9M renovation of the Durrell Center, completed in summer 2013, which modernized a 60-year-old building to serve two residence halls and 615 new students. The submission covers menu concepts, merchandising, marketing, nutrition, and…
This document is Colorado State University's 2014 Loyal E. Horton Award entry for Residential Dining Concepts, Large School. It describes the $8.9M renovation of the Durrell Center, completed in summer 2013, which modernized a 60-year-old building to meet dining and student programming needs for two residence halls and 615 additional students in new housing.
The menu section details made-to-order stations for pizza, sandwiches, omelets, and pasta, plus an international station featuring cuisines from Korea to South Africa. Special events include a Local Harvest Dinner, Lunar New Year Celebration, and History of CSU Dinner. Cupcake Friday is highlighted as a popular weekly event with cult social media following.
The merchandising and presentation section describes the open marketplace floor with seven venues and multiple access points, replacing the old straight-line cafeteria service. Seating options range from one-person counters to open booths and a conference room. LED lighting is used to enhance food presentation.
Marketing strategies include online menus, mobile site access, and social media engagement. The nutrition and wellness section covers the Eat Well @ CSU program and a gluten-free mission. Other considerations address the compost program, before-and-after comparisons, recognition, inclusive environment, and student employee programs.
Key staff featured include Production Chef Jeremy Morgan, General Manager Benjamin Marks, DSAC Representative Arielle Quintana, Nutrition Manager Brittney Stuard, and Student Manager Aaron Whitman. The document reports that 26% of food served is organic or locally grown, and CSU Dining Services serves nearly 2,000,000 meals annually as a $28M self-run operation.