Food service is a central function of any Greek house, providing for the nutritional needs of members while also creating an important atmosphere for the social interaction that defines life in a sorority or a fraternity. We went to some of the nation’s most prominent Greek housing food service providers with questions about issues and challenges they face in the industry. Here are some of their responses.
What elements of kitchen and dining room design make it easiest to serve students?
Think of your facility like a restaurant or hotel. Commercial grade appliances are the most beneficial for a chef when they are to prepare meals for, at times, up to 100 people. Second to appliances would be the layout of the serving area. It is best to have a built-in place for the buffet line, salad bar, beverage station and dish service that is easily accessible from the kitchen and dining room. This allows for fresh, hot meals to be served quickly, which makes for happy chapter members!
Greek Kitchen Management
Do students chose the food?
Students should be highly involved in the food that is being served in their house. We focus on the relationship between the house members and the kitchen staff through weekly menu meetings and our mobile application. This enables the chapter to take ownership of the food served, allowing them to have a voice and ability to communicate their wants and needs.
Why would someone use a food service instead of staffing the kitchen themselves?
You are essentially running a full-service restaurant, inside the walls of your chapter house, on a daily basis. Many chapters struggle to manage the day-to-day operations of their kitchen, as they rely on board members who have full-time careers, undergraduate members who are focused on school, or house directors without a restaurant background to maintain a quality kitchen operation. We provide a turnkey solution for all your kitchen management needs.
Upper Crust Food Service