By Leslie King | Emory Report | Sept. 13, 2013
New dining options at Cox Anteroom aliment cloister accommodate bounded eateries, a array of flavors and a mini accessibility store.
Dave Furhman, chief administrator of campus dining, describes the cogent changes fabricated over the summer as “strategically planned adapted abreast offerings to bigger accommodated the needs of our assorted community.” They additionally reflect Emory’s goals of acknowledging sustainability, which includes bounded aliment and acknowledging smaller, absolute businesses.
FACE, the student-run Aliment Advisory Committee at Emory, “was alarmingly active in active the absolute process” and apprentice acknowledgment “was abundantly amenable for the changes” at Cox Hall, Furhman says. FACE holds a alternation of affair during the bookish year to accost apprentice feedback.
Debuting at Cox Anteroom are:
D.B.A. Barbeque and Twisted Taco, both bounded outlets.
Star Ginger, which offers Thai, Vietnamese and pan-Asian flavors, a baby but not bounded business.
Top Hat Pizza, pizza by the slice. “A comedy on Dooley’s top hat,” Fuhrman says of the name.
Dooley’s Grill for burgers, chips and more.
Cox Bloom Bowl, an broadcast adaptation of the above bloom base alms alert as abounding capacity to accept from.
Green Bean. The student-originated and operated coffee barrow stood alfresco Cannon Chapel and now operates in Cox Hall.
Asbury Circle Deli, a re-brand of the Boar’s Head meat and cheese offerings.
C3, which stands for Cox Accessibility Corner. “We had a big abandoned amplitude in a bend in Cox so we set up a ‘mini accessibility store’,” Furhman says, with grab-and-go items for acceptance like aspirin, gum, bonbon bars, yogurt, cord cheese and hummus.
Furhman accustomed Campus Services clear architecture administration with improved, added Emory-centric signage and cartoon at Cox and in the Dobbs University Center (DUC) dining hall.
“While the changes at Cox are the best noticeable, those are followed carefully by the changes at Dobbs Market,” he says.
New at Dobbs Market, additionally in acknowledgment to apprentice feedback, are:
• Upgrades in aliment affection to artisan bakery aliment and in the cafeteria to all Boar’s Head products. “We accept a new bakery affairs with a agents of bakers,” Furhman notes.
• Boneless skinless craven breast at anniversary lunch, brunch and banquet aeon because “it’s the best antecedent of advantageous protein.”
• Fresh berries on the bloom bar, bounded back available, he says.
• Fresh-squeezed orange abstract at every meal.
• Kashi cast cereals.
• Fresh Angus beef for the burgers. “No added arctic patties,” Furhman says.
The dining changes were a aggregation effort, he says, and apprentice acknowledgment so far has been “phenomenal.”
Also new this year: Aliment trucks on campus for late-night dining.
More changes and evaluations at added campus dining locations are advancing soon.
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