The school held an end-of-year “monotony breaker” in the form of a ramen cooking contest. Four teams used provided ingredients and garnishes as they faced off in the middle of the dining hall during dinner, says Amanda Patterson, resident district manager for Aladdin Food Management Services, the dining contractor
FAIRMONT — Wrapping up a project over a year in the making, Starbucks officially opened on Fairmont State University’s campus Monday morning, joining recent additions Chick-fil-A and Chilaca at the Falcon Center.
The coffee shop’s opening was originally announced during a Fairmont State Board of Governors meeting last May, and construction and renovation at the Falcon Center has been underway ever since, according to Fairmont State University President Dr. Mirta Martin.
Last summer was a busy one for the foodservice team at Cape Henry Collegiate in Virginia Beach, Va. Right after classes ended, the cafeteria underwent a complete renovation to streamline diner traffic, add seating and bring the space’s aesthetic up to par with the rest of the school
Technology like dining apps and self-order kiosks for to-go food is successful with students. Our goal is to help create spaces that engage students through socialization, where they can study and dine. Whether they eat in or order ahead for takeout, we provide a flexible dining experience.
We feed our football athletes a “lucky meal” on game days. We originally started with pasta and mandolin vegetables, but the pasta seemed to make them sluggish, so we decided to give them something different: just a turkey sandwich on a whole-wheat bun and a baked potato.
The strength and appeal of the Mexican restaurant segment led Food Management company Aladdin, the education and healthcare arm of Elior NA, to create Chilaca. “The top three retail brands [for college students] are Chick-fil-a, Starbucks, and Chipotle, so we brought in Chilaca as our internal brand.” says Joseph DeSalvo, Director of Operations for Aladdin.
When planning its new Dulany Hall Dining Room, the dining team run by Aladdin Food Management at Columbia College Missouri knew it had to craft an inviting place that could accommodate a growing student population.
Aladdin Executive Chef Josh Rollins brings a fresh approach to the national school lunch program at St. Johnsbury Academy in St. Johnsbury, Vermont. He creatively uses fresh pears in the recipes he prepares for the children.