At California State University San Marcos (CSUSM), as the population grew and changed, some of its campus restaurant concepts no longer resonated.
The team took bold action, wrote CSP sister publication FoodService Director, creating a new concept: a Mediterranean restaurant called Kalamata.
“Taking inspiration from wins in the catering sector and from student feedback, CSUSM replaced a flagging concept with a new one that’s been a ‘smash hit,’” FoodService Director wrote.
The process of renewal is constant on a college campus, said Paul Reardon, general manager of CSUSM Dining Services by Sodexo, according to FoodService Director.
“But the transformation of that flagging concept, Get Fresh, highlights how far the team is willing to go—and the benefits that can result from taking a leap,” FoodService Director wrote.
Get Fresh “was sort of a Subway sandwich-type thing, and it just really wasn’t being utilized. I felt that we could do better,” Sodexo Operations Manager Bernard West said.
Data inspired them to create Kalamata, which offers customizable gyros, wraps, bowls and salads, according to FoodService Director.
Sales have jumped from $725 to $900 weekly at Get Fresh to $4,200 to $5,000 weekly at Kalamata.
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