ANN ARBOR, MI - After extensive renovations to dining areas on the University of Michigan's Central Campus and South Quad in recent years, students on the North Campus have been able to enjoy the same state-of-the-art operation this fall at Bursley Hall.
The dining hall underwent a $4.5 million renovation over the summer, reconfiguring 4,700 square feet of the existing serving area. Students are now able to enjoy five distinct serving stations, each dedicated to a different cuisine and food experience.
From stir fry and made-to-order sandwich stations to areas offering vegan, vegetarian, gluten free and Halal options, U-M Director of Dining Steve Mangan said Bursley Hall is the latest example of the university responding to students' desire for a customized dining experience.
"We have to make sure we're providing an environment where everybody can eat and easily find what will work for them and satisfy their needs, whether it be health or culture, and ensure that they've all gotten the social interactions associated with being in a residential program," Mangan said.
New to Bursley this fall are stations like the Olive Branch, which serves Halal offerings like spicy Tunisian couscous stew and vegan pasta primavera; and 24 Carrot, which offers dishes like Malaysian vegetable coconut curry and spicy black bean burgers.
In addition, daily offerings in the hall align with those provided on Central Campus with specialty salads, house-made soups, made-to-order sandwiches, pizza, pasta, grilled foods and desserts.
Mangan said upgrades to the serving area, as well as the dining hall renovations, which took place two years ago, have made Bursley a welcomed location for students to congregate at when they're on North Campus.
"With North Campus being so removed from Central Campus, there's been a perception that the offerings are not as good as what students have on Central Campus," he said. "I think we've made moves to dispel that."
Providing a customized dining experience has been a major factor in the shift in mission of University Dining since it began reinvesting in its housing stock a decade ago.
That includes detailed online breakdowns of nutrition facts and menus that can help students customize their diets to avoid food items that they might be allergic to, while taking measures like composting and food recovery to promote sustainability.
Martin Folk, general manager of DSA Housing Services at U-M said the shift in giving students more of a say in their dining experience is part of a larger cultural shift.
"I think a lot of it comes from the knowledge of the consumer," Folk said. "Our consumers have become more and more knowledgeable of what they are eating and how they are eating."