Dining-Room Renovations at the University of Albany Focus on Millennials
-- Foodservice Equipment & Supplies, 11/1/2009 12:00:00 AM
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| Students flock to the Mongolian Grill station in the newly renovated Indian Quad Dining Room at the University of Albany in New York. |
The Indian Quad Dining Room at the University of Albany in New York underwent major renovations to appeal to the students from the millennial generation, who represent a key demographic in the college's population. The renovations included the introduction of a more-open kitchen and exhibition cooking, made-to-order meals and to-go options, among other improvements.
In the servery-style dining room, students are encouraged to create their own meals, interact with staff for personalized meals or choose from entrées prepared in exhibition cooking areas. Some areas are outfitted with large-screen monitors to allow a better view of the action.
Among the unique sections of this facility are: the Mongolian Grill, featuring customized entrées and grilled sandwiches; Baker's Crust, an in-house bakery serving various baked goods; My Pantry, where students can prepare their own snacks and light meals; Dane's Den, a separate seating area named after the school's mascot and suitable for full-service dining; and Cravings, a convenience store. Seating options include booth, table, counter and soft couches.
The renovation project was a collaborative effort between author and generational expert, Neil Howe; the University Auxiliary Services at Albany (a not-for-profit campus-services company); and the university's administration, including the residential-life staff. Other university contractors, such as Chartwells, the external campus dining services provider; architects and the like also contributed to the project. The process began in March 2008 when Howe, co-author of “Millennials Go To College” (American Association of College Registrars, 2003) visited the university and facilitated discussions on how to interpret the expectations of the millennial students and apply them to the renovation plans, menu development and food service models.
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