UNIVERSITY OF DELAWARE

Student involvement and input through the planning and design process helped ensure that the offerings at University of Delaware’s AYCE Rodney Dining Fresh Food Company served the campus population’s desires and needs: the ability to easily balance delicious food, healthy options, dietary restrictions, and convenience.

 

The solution? Food preparation has been brought to the front-of-house servery where students can observe their meals being prepared fresh in any one of 13 unique concepts. As the largest dining facility on campus, variety was a must. The new concepts feature kosher, gluten free, and vegan stations, two delis, a bakery, two salad bars, the grill, traditional home cooking station, sauté, Italian, and an all-day breakfast concept. Ask and you shall receive. This facility delivers success with its ability to provide fresh, quality food for a diverse student population.

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PUBLICATIONS

FCSI, 2016 Project Showcase, Page 24

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The Review, East Campus 'freshman hub' to expand with dorm, dining hall, September 22, 2014

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UDaily, Behind the scenes, September 11, 2014

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