DUC-ling opening offers trial run for fall food service
With its soaring ceiling, colorful photographic murals, sweeping wall of windows and wide array of open seating, the new DUC-ling interim dining facility hardly looks like a conventional classroom.
But when the facility officially opened its doors last month in time to serve participants with Special Olympics Georgia’s 2017 State Summer Games, Emory Campus Dining Director Chad Sunstein knew that it would be an educational experience.
And so it was. Offering food service during Emory’s summer season of camps and conferences is already providing important lessons in how the new DUC-ling will function during the upcoming academic year.
So far, the marks have been good.
Summer service at the DUC-ling is now providing a daily practice run for Emory food service workers, lending critical insight into how the facility will operate when Emory students flock back to campus in August, says Sunstein.
There are clear differences from how things will work this fall: summer hours are more constricted, menus are targeted toward a decidedly younger crowd, and the overall volume of diners is lighter. But it’s already apparent that the new set-up offers much more efficiency and functionality than the former Dobbs Market venue, which is being demolished along with the rest of the Dobbs University Center (DUC) to make way for a new Campus Life Center (CLC).