Moffat Dining Hall renovations are in progress
Food Service Changes Transform Dining at Erskine
Erskine students arriving
on campus this fall will eat in a redesigned cafeteria and sample coffee
drinks and smoothies in a newly constructed atrium linking the student
center and the canteen. Erskine Food Services Director Randy Moore is
excited about the changes in progress.
"What I'm looking forward to most is the reaction of our students,"
said Moore. "We do surveys twice a year, and we listened to what
students told us they wanted."
The dining hall project includes interior demolition of the entire serving
area in Moffatt Dining Hall and renovation of the area using a new layout,
new equipment, and new floor and ceiling décor. The atrium project
entails the construction of a glass enclosure in the breezeway area between
Watkins Student Center and Erskine's canteen, Snapper's, to create a "Java
City" coffee bar and a "Freshens" smoothie bar.
"The existing configuration of the dining hall serving area was not
conducive to a good flow of diner traffic," said Erskine Vice President
for Finance and Operations Ed Troublefield. "It was often congested
at peak times with people having to cross back and forth to get to the
various stations."
"Our enrollment had increased and we had outgrown the design of the
serving area," said Moore. "With this project we're opening
up into more of a mall food court style."
"There was a desire to make the service area more open and attractive
and generally update the décor," said Troublefield. "Equipment
and serving stations being added will allow the food service operator
to offer more options."
Moore said more of the food preparation in Moffatt will be done out in
the open instead of behind closed doors in the kitchen, and among the
new stations will be a pizza/pasta station and a grill station for cooking
hamburgers and other foods.
"We can make it the way you like it," he said. "We will
also have an oven behind the dessert station and will be putting out hot
rolls. A lot more will be done right in front of the customers."
Students will also be able to ask for a serving that is larger or smaller
than the dining hall's standard size, Moore said. "For example, we
might normally serve four chicken strips, but someone who would like six
or two could ask for that." This could help avoid either waiting
in line for a second serving, in the case of the larger appetite, or wasting
food, for those who eat less, he said.
"For me, the most important part of the Moffatt renovation is the
convenience it will provide for the students — opening up the serving
area, making it more accessible," said Moore.
Troublefield said the construction of a new area where coffees and fruit-
and yogurt-based drinks will be served is being done in response to requests
from students, faculty and staff.
The project is a joint venture between the college and ARAMARK, which
is providing funds for the work as part of its food service contract with
Erskine.
"Big A, a design firm that has a relationship with ARAMARK, provided
the design work and equipment for the service area as well as the coffee
and smoothie bars with input from the college as well as the campus architect,
Facility Group," said Troublefield. "Big A will also be responsible
for installation of equipment."
The demolition, renovation, and new construction portion of the work is
being directed in-house by Henry McClain, Erskine's Director of Facilities,
using a combination of Erskine personnel and outside contractors, Troublefield
said. A renovation of the TV lounge area of Watkins is also planned, and
all work is expected to be completed before the beginning of the fall
semester.
