by Cindy Abole
Starting May 16, MUSC Dietary Services will undergo a multi-phased
renovation of its cafeteria and dining room. The renovation, which
reflects MUSC and Sodexo’s effort to improve food service for MUSC
employees, students, patients and visitors, should be concluded by
mid-August. To facilitate this project, part of Medical University
hospital’s cafeteria and dining room will be relocated to a temporary
tent at the portico. Cafeteria service hours will remain the same.
MUSC and Sodexo, the institution’s food service partner of 27 years,
are coordinating upgrades to improve the hood exhaust system and duct
work in the servery, changing in the dining room facility, and
installing At Your Request Room Service Dining equipment to support
inpatient dining at the main hospital and Children’s Hospital.
“Our focus will be to continue providing our patients, staff and
visitors with great customer service,” said Brad Masteller, director of
dietary services. “We want to be able to limit any hardship that this
project may cause to students, staff and visitors during this period.”
The changes will affect daily food service through the closure of the
cafeteria’s Charleston Market (hotline foods), Spitfire Grill, Theme
Cuisine and Soup/Salad Bar. Chick-fil-A also will close during this
three-month period. Meals will be prepared in the main hospital kitchen
and set up in the temporary cafeteria/dining tent location. The
climate-controlled tent will be located adjacent to the Colbert
Education Center and Library building. The service will offer limited
hot food items, grab-and-go items such as salads and sandwiches, cold
beverages stored in food kiosks and coolers, plus coffee/tea. Cashiers
will be situated at either end of the cafeteria tent for easy
check-out. Customers may still use cash or payroll deduction for food
purchases in this location.
Dietary Services’ Pizza/A la Carte, Subway and Starbucks Express’s
operating hours will not be affected by the construction. The project
will be completed in two phases. Aside from the servery, dining room
and inpatient dining upgrades, final renovations will include changes
for the Pizza/A la Carte area and Subway, which will move to the
current vending area. Vending machines will be relocated to a section
within the redesigned area.
Renovation plans feature a new cafeteria entrance and expansion of the
cooking stations—hot foods area, grill, soup/salad bar sections and
addition of a new Innovation Station and Tex-Mex station
(tacos/burritos). The Spitfire Grill, new Tex-Mex and Innovation
Station, which replaces Theme Cuisine, will allow customers to see
their food being prepared. The doctors' dining room and main dining
area will feature single and multiple-style seating, and new chairs,
tables, counters and flooring.
“We’re excited about this project because it translates to direct
improvements for our patients and employees,” said David Tice, MUHA
project manager, facilities management. Tice is responsible for
managing and coordinating work conducted by the project’s contractor,
HMC Con-struction, outside support contractors and MUSC Physical Plant
and Interior Design staffs.
Information about these changes will be made available via Broadcast
messages. For information, contact Masteller, MUSC Dietetic Services,
792-4559 or 792-3559; Menu line, 792-8713.
MUSC Cafeteria Hours
Breakfast, 6:15 to 10 a.m. M-F
Lunch, 11 a.m. to 2 p.m., M-F, Sun
Dinner, 4:30 to 7 p.m., M-F, Sun
9:30 a.m. to 1 a.m. M-F
10 a.m. to 11:30 p.m. Sat - Sunday
A la Carte
M-F, 10-3 a.m.
M-Th, 6:30 a.m. to 7 p.m.
Fri, 6:30 a.m. to 4 p.m.
Friday, May 1, 2009