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Ribbon Cutting Ceremony Marks Completion of $23 Million West Side Dining Renovation

STONY BROOK, NY, May 20, 2014 — Stony Brook University celebrated the $23 million renovation and revitalization of its largest residential dining facility, West Side Dining, with an official ribbon cutting ceremony on Thursday, May 8. The 23,000 square foot dining facility now serves over 30,000 customers per week and approximately 1,500 more customers per day than were served at the facility former known as Kelly Dining Center.West Side Dining Hall

West Side Dining features a wide variety of food choices with many made-to-order stations such as Bob’s BBQ, International Market, Kelly Deli, Eastern Cuisine, and Corner Café offering fresh baked pastries and coffee from local roaster Hampton Coffee Company. It includes a garden fresh salad bar, a Grab and Go marketplace and a Pizza, Pasta and Panini concept in which students can place their order, receive their beverage and a pager-like device, and then sit at a table to relax with their friends while their order is freshly prepared. When their buzzer goes off, students pick up their order and receive a free beverage refill. Other improvements include over 260 seats in the expansion, additional registers, space for student clubs and organizations’ meetings, wireless internet access and digital menu boards.

“We are here to provide a dining facility and a dining experience that makes students feel they are really getting a value but also provides access to healthy choices,” said President Stanley at the ribbon cutting ceremony. “All of that is encompassed in what we see today; so I am impressed and very happy for our students.”

During the feasibility study and architectural planning process, student feedback was gathered through surveys and focus groups conducted by FSA and an independent design consultant.

“Campus Residences, Campus Dining Services and FSA have been working closely with the dining managers to build relationships to better understand the needs of students,” said Peter Baigent. “We are determined to improve the role of the student voice providing input to food services.” The Student Advisory Group comprised of residents, Undergraduate Student Government, Graduate Student Organization, commuter students, Health Science Student Association and the Resolutions Committee provides an avenue of increasing student feedback and assists with strategic and long-term planning.

"We're excited and energized by the momentum we're seeing with the utilization of this new dining facility," said Kevin Conn, Assistant Director of College Housing, Division of Campus Residences. "Students are telling us they love it and FSA and Campus Dining Services’ staff are working hard to expand offerings to satisfy student needs.”

Each platform offers many vegan and vegetarian options. International Market now features hot entrees and sides that are vegan and vegetarian in a dedicated display case to avoid cross contamination. The Pizza, Pasta and Panini station offers over a dozen vegan and vegetarian choices such as roasted vegetable pizza, baby arugula and goat cheese pizza, four cheese stromboli with broccoli, and pasta your way with tofu.

The display cooking aspect of each food platform allows students to see their food being prepared, giving them a stronger sense of the quality of food being served. Students and the culinary team can interact on a personal level with the openness of the state-of-the art kitchen. “Students can expect the menus to evolve through their feedback,” said Production Chef Andrew Greene, West Side Dining.

“The impressive open atmosphere and natural light from the surrounding windows make this a beautiful new dining location and a great addition to student life on campus,” said Gina Vanacore, Associate Director of Residential Programs, Division of Campus Residences.

West Side Dining was specifically designed to meet the requirements of the Leadership in Energy & Environmental Design (LEED) Ratings System, which certifies that buildings are mindful of sustainability features such as energy savings, water efficiency, carbon dioxide emissions reduction, improved indoor environmental quality and stewardship of resources and sensitivity to their impacts. All of the vegetable waste is sent to FSA’s composter at Roth Quad and is used for topsoil for campus landscaping.

In his remarks, Dr. Stanley thanked Lou Rispoli, Associate Vice President Facilities and Services, the Campus Planning Design and Construction team, Kevin Kelly and FSA and John Sparano and the Campus Residences group for their leadership. He also thanked the students for helping to make West Side Dining possible.

West Side Dining is open 20 hours per day from 7:00am to 3:00am, 7 days a week, catering to the needs of a diverse student body.  Visit campusdining.orgfor menus, specials and extended hours of operation during Finals Weekcampusdining.org/finalsweek.

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Reporter Contact: 
Lauren M. Sheprow
University Media Relations Officer
631-632-6310
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