At Leaf & Ladle, students can choose among made-to-order Greek, fruit, pasta, spinach and chef salads, or hit Wrap World for delicious international sandwich wraps. The Cutting-Edge Delicatessen serves a variety of hot and cold made-to-order sandwiches and subs on fresh-baked bread. Those craving the finest tastes can find steak, London broil and live Maine lobster at J.P. Chop House. The Fighting Gobbler Sports Lounge is home to signature hamburgers, hot dogs, lime chicken sandwiches, quesadillas and various appetizers.

The marketplace employs the marché concept, where separate, freestanding kitchens are islands within the seating areas. The atmosphere is similar to an open-air French market where food is prepared in front of the customer.

Marketplace-style and display cooking have proven to be a large draw at college campuses across the country, because health-conscious and quality-focused students want freshly prepared meals. Although this style of cooking is appealing, display cooking operations face challenges, especially with the lack of space. Fortunately, by selecting the right foodservice equipment, these challenges can be easily overcome.

Equipment Must Be Flexible Because Space Is a Premium
Countertop cooking and marketplace displays take up space, and kitchen conveniences take a back burner to real estate. One way these eateries maximize space without sacrificing convenience is by using undercounter refrigerators and freezers that keep food cold without taking up valuable counter space. They are a perfect way to bring the back of the house out front.

It’s important that equipment be mobile so it can be moved from station to station or to a support kitchen if needed. Breads, for example, can be kept warm in heated holding cabinets at each station and can easily be transported to the support kitchen for restocking.

Being able to quickly swap out equipment is also important. Ranges might be in high demand for breakfast foods, but having the flexibility to swap them for griddles for fajitas, chicken or burgers during lunch is critical. Hot food wells should also be flexible so they can be changed out to accommodate special meals or themed dinners.

Since equipment is out in the open, it also has to be aesthetically appealing. Some foodservice equipment manufacturers develop equipment with this in mind. Every Traulsen R-Series refrigerator, for example, features a stainless steel exterior and interior to not only promote a long life, but also serve as an appealing backdrop to the marketplace design. More important, Traulsen products feature advanced temperature maintenance systems that improve reliability and ensure food is kept at the proper temperature.

West End Market Is a Model for Other Campuses
One of the benefits to an eatery as impressive as the West End Market is that it can be used as a recruiting tool. In addition, it gives students a reason not to move off campus. The university reports that student satisfaction with the campus fare is growing, though administrators doubt the old jokes about dorm food will completely disappear.

The university explains that dining halls are completely supported by meal plans and food sales, not by state funding. All profits are invested back into the foodservice program, and surplus funds paid for the West End Market and other foodservice improvements.

The West End Market is setting the standard for college cuisine. According to the school, more than 20 colleges, universities and contract food organizations have come to Virginia Tech to tour the marketplace. Similar eateries have also popped up at other campuses across the country. It appears that mystery meat’s days are numbered.

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