Fresh Start for New Food Service at Point Park University - CulinArt Group

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Fresh Start for New Food Service at Point Park University

PITTSBURGH, PA, Point Park Globe— The Point Café and Lawrence Hall Dining room will have new looks when students return in August as CulinArt Group officially replaced Aramark as Point Park University’s food service provider.

The updated Point Café was recently closed to allow CulinArt to move into the space and is now open for business for the summer as renovations begin in the Lawrence Hall Dining Room jdzqyws.

New director of dining services, Kristy Weiss, said students will come back in the fall to a brand new Lawrence Hall Dining Room. It is the first space on campus that CulinArt will completely redesign and renovate. Weiss said the Point Café will remain mostly unchanged for now.

She said the Point Café would undergo its major renovations during winter break to make the area more spacious.

“It gives the students something to look forward to,” Weiss said.

The Point Café is open during the summer from 7 a.m. – 6 p.m. Monday to Friday and 11 a.m. – 6 p.m. on Saturday and Sunday. Weiss said the Point Café is expected to return to hours similar to the past spring semester in the fall.

The hope for Weiss is to see more fresh and healthy food items served to students. She said there have also been talks of a possible all-day breakfast station in the Lawrence Hall Dining Room find this. CulinArt is still waiting for approvals regarding renovations in the Lawrence Hall Dining Room, so Weiss could not detail any specific changes.

“The expectation is to have students come back and enjoy our dining services,” Weiss said.

While the Point Café still serves certain Starbucks products, the campus Starbucks located at 7 Wood St. could soon be on the move.

According to Weiss, the plan is to move Starbucks into the space once occupied by Hundred Wood, a restaurant that opened in the fall of 2014 and closed May 20, at 100 Wood St. She said this process could take at least a year.

While the search for a new head chef continues, a staff member from nearby CulinArt client Carnegie Mellon University will serve as the interim head chef. A new director of catering services has also been hired.

With a new staff and a fresh start, Weiss said her hope is to bring students back to Point Park’s dining services in order to make it part of the student experience.

“I want to bring in the student population more and interact with them more,” Weiss said. “I want them to know who we are. Customer service is a priority.”

CulinArt Group recently replaced Aramark, who served as Point Park’s food service provider since 2001.

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  • February 13, 2017
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What our clients are saying

“Yesterday I ordered the special (Bloody Mary Burger) which was one of the best burgers I’ve ever tasted, [but] this e-mail is not to praise the burger.  Eating the burger reminded me of the great service, professionalism, the smiles, the knowledge and the great food that I have come to love each and every day.  Your team, who really work as a team, take their time to explain nutrition and meal ideas, and encourage healthy eating.  I wouldn’t change one thing about this crew. I would like to extend my heartfelt gratitude for their hard work each and every day.”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“The CulinArt team has been great to work with and has been super flexible. Having worked with other dining services at different institutions, having a dining team that is open to menu changes has been a great resource for our events. ”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

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