With an emphasis on healthful menu items, this renovated, all-you-care-to-eat dining hall features micro restaurants offering display cooking and self-service.

In an effort to elevate the on-campus dining experience for students, faculty, staff and visitors, Ohio University Culinary Services spent the past eight years expanding its service offerings and renovating its venues. The latest project, Boyd Dining Hall on the West Green, did more than simply renovate a long-standing facility. Ohio University (Ohio) and its project team created a cutting-edge dining facility unlike anything else on campus.

"We also wanted this dining hall to be different than what is found on other college campuses," says Rich Neumann, director of Culinary Services.

Previous renovation projects on the Athens campus include Nelson Court on South Green and Shively Court on East Green. "Before their renovations, the facilities were very dated and tired," Neumann says. The Culinary Support Kitchen (CSK) opened in December 2011 to support all culinary facilities on campus.

Boyd Dining Hall transitioned from a traditional college foodservice option to a nontraditional, all-you-care-to-eat venue with several themed microrestaurant concepts, each with its own variety of seating styles. "We focused on celebrating and preparing fresh food in front of customers, creating new and unique healthful menus and applying sustainable practices," Neumann says.

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