Lander University Dining Hall Gets a Major Facelift
August 14, 2024
When students return to Lander University this week for the Fall 2024 semester, they might not recognize their campus dining hall.
Located on the lower level of the Grier Student Center, the 19,300 sq. ft. dining hall underwent a complete facelift over the summer, transforming the once-ordinary eating space into something extraordinary.
The project – a coordination between Lander and Aramark, the university’s dining services provider – includes a fresh new look and an expanded menu, aimed at meeting the needs of a growing student population.
“We really tried to look at all the things we felt could be better about the old dining hall and worked to address them all with this renovation,” said Joe Greenthal, Lander Vice President for Finance and Administration. “We have created intentionality around the way people move through the dining hall and focused on adding variety, while lightening up the aesthetics and creating opportunities to maximize the space.”
On Monday, Lander and Aramark leadership joined the campus community for a ribbon cutting at the facility, which university President Richard Cosentino believes will be a favorite spot for students when it opens later this week.
“I have never been in such a beautiful and well-designed dining hall in my 30-year career,” Dr. Cosentino remarked. “I am so proud of Joe, not only for his analytical mind, but for his artistic vision for this space. I feel this will be one of the major areas on our campus where students will congregate and want to spend time together.”
Matt Lugo, District Manager for Aramark, said, “Aramark is grateful for the partnership we have with Lander University, and for the opportunity to work with Joe Greenthal and senior leadership to bring our enhanced dining experience.” Lugo said the renovation was completed on a tight 100-day timeline.
Among those attending the ribbon cutting were members of the Lander Board of Trustees, as well as S.C. Senator Billy Garrett and State Representatives John McCravy and Daniel Gibson.
As he toured the facility, Sen. Garrett, a Lander grad, commented, “I wish Lander had this dining hall when I was here. It’s a beautiful facility. Everyone did an outstanding job, and I am sure the students will enjoy meeting here for many years.”
Rep. McCravy was also quite impressed with the new look. “As a life-long resident of Greenwood, and as a representative for Greenwood, I am honored to be here to see this renovation. I believe the improved dining hall will enhance Lander University’s ability to recruit and retain students.”
A popular gathering space on campus, the dining hall serves about 1,800 students and 180 faculty, staff and community members each weekday. Constructed in 1978, it had not undergone a significant renovation since 2007.
What students and guests will notice upon entering is a lighter color scheme and changes in the layout that have created a more open, airy atmosphere. The new floorplan will also help improve efficiency and traffic flow, reducing the amount of time students must wait in line for their favorite foods. Instead of a main line with several smaller stations, the redesign features three spokes of individually branded “storefronts” around a central seating area.
Each station offers a unique flavor profile, such as:
· Greens and Grains, a self-service salad bar;
· Under the Hood, a quick-order choice with burgers and grilled items;
· Global Kitchen, adding menu options from around the world;
· True Balance, which focuses on dishes that avoid the most common food allergens;
· Achieve Kitchen, a high-protein, high-energy station; and
· a breakfast bar providing various other options throughout the day.
The connected Dawson Room has also been updated with Trattoria, a pizza and pasta station; a deli station serving Boar’s Head meats, and a dessert bar.
The enhancements are not limited to just the interior. Sliding glass doors have been added for easy access to the outdoor patio, where new furniture and retractable shades create a beautiful dining setting with panoramic views of the campus.
The dining hall renovation is part of a $4 million capital investments project that also included The Drop, Lander’s new three restaurants-in-one mobile-order fast food hub, as well as smoothie options at the new outdoor pool, which is expected to open during the fall semester.
Greenthal said the main goal was to elevate the student dining experience at Lander.
“With the storefronts and a wider variety of food options, it builds an atmosphere that feels very inviting and a place for social interaction,” he said. “It is a place we believe our students will want to be.”
