Behind the Scenes Improvements
For questions, comments, or suggestions regarding FSA-releated renovations, please use the form at the bottom of this page.
New Durable Signage for Compactors
Campus Dining worked with Campus Operations and Maintenance to develop new signage for the compactor and recycling program. The new durable signage replaces laminate signs that needed to be replaced frequently. The signage is in both English and Spanish to make sure all trained staff can make sure they are following the established procedures and using the equipment properly and safely.
Jamba Juice and Sandella's at the GLS/HDV Center
In response to student feedback, a new dining location is being planned to expand retail options and add variety to west campus. The Center for Global Studies and Human Development will become the home of two new brands, Jamba Juice and Sandella's Flatbread Café. For more information follow the GLS/HDV page under the renovations section on our website.
Foot Rests at Roth
To improve your comfort while dining at Roth, foot rests have been added to tables with stool seating.
West Side Dining Hood Exhaust Maintenance Project
On Friday, October 30, 2015, maintenance of the hood exhaust systems in the West Side Dining kitchen's cooking areas occurred including duct work that extends to fan blowers on the roof, cleaning of all five exhaust units and installation of twenty-four access panels that will make future cleanings easier and more thorough for efficient and safe food service operations.
New Milk & Sugar Station at the SAC
To improve your dining experience at the SAC food court, new milk and cream dispensers have put in place inside the seating areas in the atrium and the Traditions Lounge. This will help alleviate congestion in the coffee serving area.
FSA has added two wall sconces to Wolfie's Lounge for spot lighting. This improvement was based on student requests for more lighting in this space. This added feature is a welcome improvement for students that utilize Wolfie's Lounge to relax, study and socialize.
Roth Regatta Cafe
A new cold pan drop-in unit was recently installed at Roth Regatta Cafe.
We added rolling shelves to the catering store room.
Student Activities Center
The rear of the counters was bare wood. We had them coated with a white, washable surface.
The floor tiles in the main dining room were cracking due to expansion joints. The tiles were replaced.
The ottomans in the soft seating area of Traditions Lounge Traditions Lounge have all been reupholstered and refreshed.
Areas of the Union Kitchen received a fresh new coat of epoxy paint to improve safety where levels change and to make specific areas of the floor easier to keep clean. This will improve the working environment and help Campus Dining maintain sanitary health standards.
The primary dry food storage area received a fresh coat of paint and a new rolling rack system that will increase capacity and allow for more efficient storage of food product.
The inside receiving area gets a lot of heavy traffic and needs to be repainted on a regular schedule.
The rear hallway off the kitchen was bare concrete. We had it epoxy coated.
West Side Dining Hood Project
As most customers probably noticed, the exhaust hoods over the grills at Bob's BBQ and International Market are not functioning well. Exhaust of smoke is slow and the hoods' grease filters are not properly draining.
On Saturday, November 15, 2014, the following corrective actions are being taken that require the temporary closing of both food service platforms:
- 6:00 a.m. – Disassemble Bob's BBQ hood filters and cleaning of lower hood.
- 7:30 a.m. – Assessment of corrections for Bob's BBQ hood.
- 7:30 a.m. – Disassemble International Market Hood Filters and Cleaning of lower hood.
- 8:30 a.m. – Conference with Fire Marshall to issue permit for welding project.
- 9:00 a.m. – Assessment of corrections for International Market Hood
- 10:00 a.m. – Installation of any needed barriers between hood work area and adjacent food service operations.
- 10:30 a.m. – 5:00 p.m. (at the latest) – Cutting of sheet metal and welding to correct grease filter drainage in Bob's BBQ and International Market hoods.
During the time that this work is being done, additional meal service, with discounted pricing, is being offered at West Side Dining including morning breakfast meals at Chef's Jets and an afternoon outdoor BBQ.
All other food service at West Side Dining is operating on a normal schedule.
Safety Warden Training
West Side Dining is the only stand alone dining facility on campus. As such, it has to take on much of the responsibility for on-site facility management and this extends beyond food services. Campus Dining managers recently participated in the University’s Safety Warden training. During emergencies, campus dining managers can now respond in a manner that will safeguard customers and staff until University emergency support services arrive.
Trash Compactors at Dining Facilities
On Tuesday, September 30, Campus Dining held a training on the proper use of trash compactors at dining facilities. The proper operations of these compactors helps keep our facilities clean and pest free and also provides an opportunity to train staff on up to date best practices for the safe operations of these large pieces of machinery.
New Air Conditioners in the Union Deli
The FSA recently purchased brand new air conditioners for the Union Deli. This new equipment will ensure that the air temperatures throughout the Union Deli will help Campus Dining maintain all the food product at the correct temperatures throughout day. This compliments the recent purchase of new refrigeration equipment in the Union Deli that keeps the grab-n-go and deli products at safe temperatures as well. Together, these new equipment purchases allow our customers to feel confident that the food they are purchasing is being kept ready and safe at all times.
New Sandwich Cases at Union Deli and Union Commons
These energy saving glass front units brighten up the Union Deli and Union Commons and help keep prepared sandwiches and salads at safe food temperatures.
Did you know that 800 sandwiches and 350 salads are made fresh on campus every day and provide a quick lunch or dinner to students, faculty and staff when they are on the run.
New Condiment Stands at Union Commons
To allow for more storage space so that utensils can easily be restocked for customer convenience, new condiment stands have been installed at the Union Commons.
New Blinds in West Side Dining
When West Side Dining was designed, the morning sun rising over Nobel Halls was not accounted for and was causing a big distraction to staff and customers at breakfast time in Corner Cafe. FSA has installed remote control blinds on the upper windows to resolve this problem.
Resurfaced Condiment Stand at West Side Dining's Corner Cafe
The tray rails at the condiment stand at Corner Cafe were resurfaced and smoothed out to enable customers to safely rest their drink on a flat surface.
West Side Dining Salad and Soup Bar Size Change
Those who used the fresh self-serve soup and salad bar at West Side Dining probably noticed that it was impossible to reach salads, dressings and soups towards the back. When the salad bar was originally constructed, the contractor inadvertently made it too wide. Over the summer, FSA implemented a replacement countertop to the salad bar for easier customer access.
Reupholstered Seats at Student Activities Center's Traditions Lounge
Customers can now enjoy newly reupholstered seats that offer a comfortable place to relax, study, or wait for a food order to be completed.
Second Night Out Orientation for New Students
Sophomores, Juniors and Seniors will remember that the busy New Student Orientation schedule during opening weekend previously did not allow any time to learn about dining on campus. New students had to learn about everything related to dining on their own as they navigated through the dining locations during the first week of classes.
This year, FSA and Campus Dining hosted "Second Night Out" open house event for new students at all of the Campus Dining facilities during their second dinner on campus. The event included food sampling and demonstrations, learning activities, and an exciting raffle in which three lucky new students from each residential dining facility won a free semester Gold Meal Plan for their sophomore year. This event was a joint collaboration with Campus Residences and Student Activities to bring students a memorable dining experience as they embark on a new journey at Stony Brook University.