NEWS
Inside Stony Brook’s inviting redesign of its West Side Dine-in location
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Modern lighting, a roomier layout and a high-end restaurant feel are all work- ing together to give students a place to build their own community — a major goal for collegiate foodservice.
BY TARA FITZPATRICK
O ver this past summer, Stony Brook University’s dining team, SBU Eats, took the opportunity for lots of refreshes, big and small, all impactful to the student experience. Menus got updated, Nescafe Core Barista arrived at campus markets, mobile ordering was fine-tuned, outdoor seat - ing was added, Nathan’s Famous got table service and several food trucks like David’s Cookies revved up for the new school year. Perhaps most impressive, though, is the redesign at West Side Dine-in, a series of changes in layout, lighting and spaces to encourage students to stick around and become part of the community, says Senior Director of Marketing & Communications Angela Agnello. “The renovation of West Side dine-in has transformed it into a space that looks and feels like an elevated restaurant,” she says. “With its modern design, warm lighting, and more spacious layout, the environment sets a new benchmark for what on-campus dining can be: not just a meal, but an experience that encourages students to stay, connect and build community.” The changes include revamped menus, a new 24-hour C-store and more. 1. Open and airy vibes: West Side Dine-In features not only open, airy spaces, but also a backyard patio for even more fresh air, as the seasons allow. 2. Bright new lights: Edison bulbs are so 2015. The most modern lighting in college dining is warm, interesting and inviting, as seen here, with a cool pop of neon purple for contrast. 3. Pull up a chair: Flexible spaces to sit down and eat, commune with a group and/or study solo are a hallmark of today’s collegiate dining design. 4. Warmth through lighting: Here are more examples of using lighting to create a cozy feel even though the main idea is open and airy. 5. Calming effect: The repetition and natural wood materials make this a serene stop in the middle of a busy school day. 6. Community building: “At the heart of everything we do is our dedication to outstanding hospitality. Our team worked tirelessly over the summer, using valuable feedback from students, faculty, and staff to create dining spaces that are not only refreshed but truly welcoming. We’re excited to offer experiences where everyone feels at home and connected, building community one meal at a time,” said Diana Kubik, executive director, Auxiliary Services Association, in a statement.
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QUARTERLY | Q4
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