R-MC Year 2 by Compass Group USA

MACON MEMORIES IN THE HIVE A Vision For Estes Hall – Design With Intent!

CONTENTS

MACON MEMORIES IN THE HIVE A Vision For Estes Hall – Design With Intent!

Design & Renovation Goals

Estes Dining Hall Vision

Leaves & Greens, Warm & Soulful, Bread & Pickles

Sips & Sweets, Oasis, Wood & Stone

Home & Hearth, Grate & Griddle

Char & Smoke

Craft & Create

Near & Far, Butter & Sugar, Root & Stalk

Look & Feel

Food Truck

MAKE IT EASIER

MAKE IT WARMER

DESIGN & RENOVATION GOALS • Estes Hall is the Hub of Student Life. • Thinking strategically to maximize the existing conditions and deliver return on investment.

• A destination for all dayparts including a robust late night hangout with food and beverage.

AUTHENTIC CHOICES

CREATING COMMUNITY

Make a multitude of healthy and delicious choices easily accessible on a daily basis that nourish the mind and the body.

Leverage the creativity and history of Virginia to create a rich, layered, and inviting place for gathering and socializing.

• Food platforms that showcase the hallmarks of a Bon Appétit Dining Program – Fresh, Healthy, and Authentic.

MAKE IT USEFUL

• A mixed-use space that encompasses entertainment, meeting, and co-curricular opportunities.

MAKE IT ENGAGING

• A flexible space for that allows us to “throttle” our service levels for maximum efficiency.

ENRICHING THE DINING EXPERIENCE

GLOBAL TAPESTRY

ALWAYS THE RIGHT TIME

Food should tell the story of where you are but also where you dream of going. We make food the narrative of your life.

A destination that is a “3rd Place” on the RMC Campus. A place for dining, collaborating, meeting, socializing, and entertaining.

Our Dream is to be the premier onsite restaurant company known for its culinary expertise and commitment to socially responsible practices. We are a culture driven to create food that is alive with flavor and nutrition, prepared from scratch using authentic ingredients. We do this in a socially responsible manner for the well-being of our guests, communities, and the environment. 2

ESTES

DINING HALL THE VISION Imagine entering the dining hall... The first thing that strikes you is the colorful and bountiful Randolph Macon Salad bar that celebrates our Farm to Fork partnerships and highlights fresh and healthy eating, setting the tone for your dining experience. Food kiosks scattered throughout Estes will be inspired by a modern designed food hall with authentic dishes from different regions of the world being created before our guests. A 4th daypart provides a unique late night café, complete with an espresso bar and fun food platforms for that nighttime nosh. A generous mix of soft seating, high top, and communal dining will create a warm and inviting vibe, giving students a place to unwind or catch up with friends. The stations will be limited only by the chef’s creativity. And, with the many options Randolph-Macon students will have, Estes will become a residential food hall with nearly an unlimited number of choices that will make each meal unique. Healthy, hearty, vegan, vegetarian, and carnivore’s needs will be met in this truly abundant selection of offerings. Display cooking will be predominant, which will feature our culinary talents and the fresh ingredients we use. Our culinary staff isn’t just making great food, they’re engaging students and building community around the food which will enhance RMC’s educational pedagogy of experiential learning. 3

Plant-based, globally inspired vegan dishes.

Flexible space for student groups to meet while breaking bread.

The Island: front and center with fresh, healthy selections.

Pizza and pasta, open for late night munching.

Locally-inspired meats and sides.

Comfort foods. Expo cooking creating excitement.

Dynamic and flexible design for cook your own or chef demonstrations.

Enhancing food safety for concerned students.

Made from scratch desserts.

Grass-fed burgers handcut fries, plus the grill classics.

Late night coffee and pastries for that extra boost of energy.

LEAVES & GREENS

THE ISLAND

Salad bars don’t have to be boring. Through our one-of-a-kind Farm to Fork program, we purchase seasonal and regional produce from local farmers within a 150-mile radius of your dining hall. Then we create eye-catching displays, mouthwatering composed salads, and made-from-scratch dressings that are always changing.

WARM & SOULFUL Making soups, stews, and chowders will become a multi-day affair. We’ll create our own stocks and broths from roasted beef or chicken bones, fresh vegetables, and abundant fresh herbs. Soups are always made from scratch and will feature an extensive array of toppings.

BREAD & PICKLES As with any great dish, it’s the little details that deliver when it comes to sandwiches. At RMC’s deli, we’ll start with the best ingredients like house-roasted meats, fresh-baked breads from local bakers (or our own ovens), house-made spreads, artisan-made cheeses, and creative, seasonal vegetable options. 5

SWEETS & SIPS Sweets & Sips will feature freshly brewed drip coffee using local beans, espresso-based drinks, hot teas, and seasonal hot chocolates to keep the study party going late.

OASIS We use none of the “Major 9” allergens or gluten-containing ingredients when preparing the foods served at the Oasis station. The station is staffed with a server who has been specially trained to act as a concierge and help guests navigate offerings throughout the dining hall (not just at Oasis) that meet their particular needs.

WOOD & STONE Let’s face it – pizza is a college staple. While pizza is a favorite with almost every audience, the ovens at RMC will allow us to offer a wide variety of additional menu options like calzones, bubbling individual casseroles, and piping hot garlic bread. Wood & Stone will also offer a seasonally-changing tossed-to-order pasta bar featuring a rotating list of house-made sauces, authentic pasta, and an array of fresh ingredients, many from less than 150 miles away. 7

HOME & HEARTH American regional classics take center stage at this station. Our chef will make sure the ever-changing menu provides the wholesome comfort foods that make the Randolph-Macon community feel right at home.

GRATE & GRIDDLE Creating the perfect version of a classic American food, you’ll find burgers made with certified humane ground beef alongside turkey burgers, grilled portobello mushrooms, and a rotating selection of grilled cheeses. Finish everything off with our freshly-cut, skin-on russet potato fries, sweet potato fries, and tater tots.

CHAR & SMOKE At Char & Smoke, we’ll feature a delicious rotation of pulled pork, brisket, rotisserie chicken, and pit ham – all locally sourced. To complement these smokey items, a delicious array of sides will have every Randolph-Macon student coming back for more.

CRAFT & CREATE This highly customizable DIY cooking experience gives students the ability to make their meals just the way they want them. Bon Appétit will stock the station with fresh ingredients that change daily. Students will have access to a large variety of ever-changing foods and ingredients so the experience at this station is always exciting and fresh. Our chefs will stand by to help educate students on basic cooking techniques, food safety, and presentation to ensure they design the exact meal they desire. This food platform will also help students with special diets and individual food preferences to meet their dining needs. Menu Highlights Ever-changing mise en place for DIY cooking. Students can build their plates however they see fit. Eggs Your Way | select from a variety of fresh fillings and toppings and prepare your own omelet Taco Night | choice of sauces and proteins (including plant-based), toppings, salsas, and fresh tortillas Bibimbap Bowls | Korean-style rice bowls with DIY sautéed proteins, vegetables, eggs, and sauces

NEAR & FAR Generously using herbs, spices, and aromatics, Near & Far offers a very sensual kind of cooking. Showcasing food that is not only healthy and flavorful, but appeals to all the senses and transports you to the sultry bazaar stalls of the Middle East.

BUTTER & SUGAR We make enticing desserts from scratch in the kitchen at RMC using real ingredients like whole grain flour, sugar, butter, certified cage-free eggs, and Farm to Fork fruit. We never use any additives, preservatives, artificial flavors or sweeteners, or trans fats.

ROOT & STALK The delectable plant-based dishes offered at Root & Stalk will be alive with flavor and nutrition, created with students’ tastes in mind. By offering exciting, globally inspired vegan dishes, we will showcase the pros to a plant-based lifestyle and offer vegan students a reliable and appealing place to eat every day.

FOOD TRUCK

BY RANDOLPH-MACON DINING

MACON SOUL IS... ...a vehicle for community outreach – educating and demonstrating RMC’s leadership in health, wellness, and sustainability for the community and partners. BY RANDOLPH-MACON DINING

...a hub for communal events such as campus celebrations, sporting events, alumni weekend, and more that fosters pride and identity for RMC Dining.

@randolphmacondining

...a catalyst of social enterprise to maximize the social and environmental wellbeing of R-MC and its partners. ...a host for special events centered around the dining plan to increase value. ...a stage for delivering authentic, healthy food alive with flavor!

BY RANDOLPH-MACON DINING

FOOD TRUCk - RENDERING 18