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Ribbon Cutting Ceremony Marks Completion of West Side Dining Renovation

On May 6, 2014

MEDIA ADVISORY

May 6, 2014

Contact:
Angela Agnello
Director of Marketing & Communications
Faculty Student Association
631.632.1464

Ribbon Cutting Ceremony Marks the Completion of West Side Dining’s $23 Million Renovation

Who: The Faculty Student Association (FSA), Campus Dining Services and Campus Residences will host the official ceremony with the following speakers:

  • President Samuel L. Stanley Jr., M.D.
  • Andrew Lackmann, Co-Chairman and CEO, Lackmann Culinary Services
  • Peter Baigent, Vice President for Student Affairs, President of FSA Board of Directors

What: West Side Dining Ribbon Cutting Ceremony and tours of the state-of-the-art renovation of West Side Dining, Stony Brook’s largest residential dining location, now serving over 30,000 customers per week.

Where: West Side Dining Lawn, Intersection of Campus Drive and Circle Road

When: May 8, 2014 at 9:00 a.m.

Why:

  • Originally constructed 35 years ago and formerly known as Kelly Dining Center, the expansion of West Side Dining includes a garden fresh salad bar, a Grab and Go marketplace and a Pizza, Pasta and Panini concept.
  • Other improvements include over 260 seats in the expansion, additional registers, space available for student clubs and organizations’ meetings, wireless internet access and digital menu boards. West Side Dining serves over 1,500 more customers per day than the old Kelly Dining Center.
  • West Side Dining features a wide variety of food choices with many made-to-order stations such as Bob’s BBQ, International Market, Kelly Deli, Eastern Cuisine, and Corner Café offering fresh baked pastries and coffee from local roaster Hampton Coffee Company.
  • Each platform offers many vegan and vegetarian options. International Market now features hot entrees and sides that are vegan and vegetarian in a dedicated display case to avoid cross contamination. The Pizza, Pasta and Panini station offers over a dozen vegan and vegetarian choices such as roasted vegetable pizza, baby arugula and goat cheese pizza, four cheese stromboli with broccoli, and pasta your way with tofu.
  • West Side Dining was specifically designed to meet the requirements of the Leadership in Energy & Environmental Design (LEED) Ratings System, which certifies that buildings are mindful of sustainability features such as energy savings, water efficiency, carbon dioxide emissions reduction, improved indoor environmental quality and stewardship of resources and sensitivity to their impacts.

Details:
fsa.sunysb.edu/westsidedining
www.campusdining.org

Meal Plan Terminology

Campus Dining Points

Campus Dining Points may be used anytime at the Student Activities Center, Union Commons, Union Deli, Starbucks, Delancey Street, Roth Food Court, Roth Regatta Café featuring Red Mango, West Side Dining, Jasmine Food Court, Tabler Café as well as Stadium and Arena Concessions.

Meal plans are tax-exempt which saves you money on every food and beverage purchase you make.

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Please Note: Your Student Account must be in good standing in order to replenish your meal plan and have it billed to your account. Meal Plans are based on the academic year, the meal plan you select for the Fall Semester will be the meal plan you are given in the Spring Semester.

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Unused balance from Summer Meal Plans will be carried over to the Fall semester at which time your fall semester meal plan policies apply.

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