Mary Niven, associate director of dining services, gives a lot of the credit for the dining halls' newfound popularity to the contemporary retail look and feel. Gone are the typical buffet-style lineups. And on the cold side, the units meet new FDA regulations requiring a 41F holding temperature with a 6-inch blanket of cool air that flows over the food's surface. Her operation currently uses six hot and two cold display tables, set into custom-built natural wood cabinetry with pricey countertops. Being able to set out completed plates has a nutritional side benefit as well.
Students are more willing to take a nicely put-together plate.
In the past, they would only have taken the main entree. Landscaped Dining Eye appeal is a key selling point at Ball State University in Muncie, Ind., as well. They can be heated in the oven up to 400F, or chilled in the freezer and then laid on ice. The colorful tiles help landscape the food by varying the elevations, says Allen Dils, merchandising manager for the Cincinnati-based manufacturer. But the tiles work very well for showing off the daily specials at Noyer Centre, Van Matre says.