The Daily Bulletin Archive

February 1 marks the official grand opening of the new Campbell Student Union Retail Dining Center, but the facility—with seating for 400, an array of food choices, and wireless Internet access—is already brimming with activity.

“This is exactly what we envisioned,” said Hal Payne, vice president for student affairs. “The space not only offers expanded food options, it encourages student interaction and a sense of community. It’s a draw for both resident and commuting students.”

Designed as a “marché,” or market, the space features dining and seating on three levels. Upon entering the facility, customers can overlook the entire food court and get a sense of the many choices offered by eight branded food service venues: grill, pasta, vegan, Mexican, Chinese, subs/deli, frozen delights, baked goods, and gourmet coffee and beverages.

On the lower level, lounge furniture is clustered around a freestanding fireplace. Table and bar seating fills the large open spaces, as well as the more sequestered areas on the lower levels, including the Internet café. The result is an inviting bistro environment that encourages interaction or study.

Architectural firm BHNT began the design process by surveying students about their menu preferences and conducting site visits with students to food service facilities at peer institutions.

“There is probably no more important factor in student life than food service, which translates to menu choices and a dining environment with a high ‘Wow!’ factor,” said alumnus Tom Zilka, ’96, BHNT project manager. “The design of the new retail dining center focuses on these two factors.”

Flexibility is also key. The upper level features a semicircular dining area that easily converts to a stage. Throughout, furniture can be easily moved to accommodate different seating configurations, from small discussion groups to entertainment seating.

The renovation was initiated by $250,000 in state funding from New York State Assembly member and Buffalo State alumnus Sam Hoyt, ’92, after contact from Payne and United Students Government leaders. Sodexho, the vendor who manages campus dining, committed $1 million to the long-awaited renovation. Phase II of the $7.3 million Student Union upgrade involves renovating dining facilities for resident students who participate in the college’s meal plans. Construction has begun and is expected to be completed by fall.

President Muriel Howard will host Assembly Member Hoyt and Sodexho Campus Services President Tom Post at an opening ceremony on Friday, February 1. Officials will cut an orange Bengal-clad cake instead of a ribbon. Faculty, staff, and students are invited to sample menu items, win raffle prizes, and enjoy live music performed by students from noon to 1:00 p.m.