Students: Does your meal plan suit your needs? Do you have ideas you want to share? Auxiliary Services is hosting one-hour, informal focus group sessions this week to learn what students think about the current University meal plan structure and campus dining.
More information and full story available at Syracuse University News.
Jim Ponzi, associate director of production and commissary operations, started work on Thursday at 7:30 a.m. After a full day of overseeing operations of Syracuse University’s food production, serving an average of 17,000 meals, he worked past midnight. An Orange men’s basketball game against Miami tipped off at 8 p.m., and he stayed to do a final deposit. He returned on Friday morning at 7 a.m. “It’s a life,” said Ponzi. “Well, we say it’s a lifestyle. You get used to it.”
The Schine Student Center, the hub of student life on the Syracuse University campus, will soon undergo a significant makeover. The renovation, which was identified as a key component of the Campus Framework, a 20-year roadmap meant to guide future campus planning and development, will begin in May 2019. The announcement comes on the heels of the Nov. 9 Board of Trustees meeting, during which the Board unanimously approved the planned renovation.
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Diners in Goldstein, Kimmel and Schine food courts will notice a big change in both look and taste this summer. In response to feedback from students, Syracuse University Food Services is introducing The Tomato Wheel, an artisan pizza shop serving handmade flatbreads, pizza wheels and pizza by the slice.
Diners can expect to see menu options like pesto with roasted veggies or Sriracha chicken pizza, Buffalo wing twists, and spinach and artichoke or Philly cheese steak wheels. The Tomato Wheel will also offer made-to-order mini pizzas, including gluten-free and vegan options.
Full story available from Syracuse University News.
