Campus Dining Today Spring 2021 - 46

Cooking Demo:
Chef Neal Plazio,
SUNY Buffalo

New Guest Expectations
in the Next Normal	
So far, the COVID-19 safety discussions have been centered around largescale universities with a population of residential students living on or
near campus. However, what hasn't been discussed is how the alterations
of COVID-19 have affected the dining platforms of smaller colleges across
the country. Jason Arnett, manager of cafés and food at Johnson County
Community College (JCCC) located in Overland Park, Kansas, sheds light on
how COVID-19 has affected students and what drastic changes they have put
in place to create a " new normal. " Like many other colleges, the majority of
eateries and chain restaurants on campus have been shut down at JCCC; but
with the new online mobile ordering system, they're planning to open soon.
With this new app development, students and staff are able to customize
their meals, order them further in advance to plan accordingly for breaks
between classes, and have food delivered anywhere on campus.

Joining in from Crossroads
Culinary Center at the University
at Buffalo, Chef Neal Plazio
encourages kitchens and eateries
across the country to continuously
" roll in " new menu items in
order to keep things exciting.
Showcasing two different dish
options, Chef Plazio demonstrates
his culinary skills by perfecting
crab linguini and mushroom
stroganoff. With the students in
mind, the kitchen strives to provide
specialized dishes that appeal to
all diets, including vegans and
vegetarians. While walking through
the vegetarian stroganoff, Chef
Plazio explains how important it
is to provide the customers with
different and exciting options-one
after another!

SUNY at Cortland
Campus Tour
At SUNY at Cortland, Francesca Frasco demonstrates the
ethnic diversity and palate differential offered throughout
campus dining. Starting in Neubig Dining Hall, the importance of social distancing, as well
as clear communication on allergens and nutritious value in the food, is clearly emphasized.
Each week, the theme of culinary cuisine shifts, keeping meals interesting and exciting.
COVID-friendly and eco-friendly measures are put in place through the usage of reusable
plastic containers that are thoroughly sanitized and disinfected after each use by kitchen
staff. Touring other dining halls, such as Bistro, customers are encouraged to try fresh,
healthy dishes created with ingredients from all around the world. Alongside other coffee
cafés and spots to grab a quick bite, SUNY at Cortland has maintained an exciting, diverse,
healthy dining program while keeping everyone safe!

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CAMPUS DINING TODAY | S pring Confe re nce
Campus Dining Today Spring 2021

Table of Contents for the Digital Edition of Campus Dining Today Spring 2021
