Carpenter has espresso again

Espresso bar service has returned to Carpenter Hall. Whole pizzas are available for takeout through Pizza 2 Go at Hillside and Northside cafés. These and other improvements are part of Dining Services strategic goals, said director Gary Coyle.

“We want to exceed the expectations of our customers, one customer at a time, because that is how we are going to make an impact,” he said.

The Carpenter Espresso Bar was opened Aug. 22 because of the large population of students, faculty and staff concentrated in that area, said Whitney Mueller, marketing intern with Dining Services.

“There used to be an espresso bar in Carpenter Hall,” she said. “The people in the buildings around there really wanted it back.”

Pizza and more
The ability to order whole pizzas from Pizza 2 Go “provides greater convenience and flexibility to our customers,” Coyle said.

The pizza is available until midnight at the Hillside Café and until 10:30 p.m. at the Northside Café. It can be paid for with Cougar CASH or a Residence Dining Account — or cash at the Hillside Café.

It is made with whole-wheat crust.

“We are offering a more nutritious grab-and-go meal,” said Elizabeth Khosravi, associate director of Dining Services.

In the future, Dining Services plans to expand on the grab-and-go feature, possibly adding sushi items and sub sandwiches, Coyle said.

Going green
At Hillside, nearly all items sold have little or no adverse impact on the environment, said Mueller.

“We’re at about one percent waste at Hillside,” she said.

That one percent that can’t be recycled comes from items like yogurt containers and cracker packages, Coyle said.

“We are exploring ways to get rid of the remaining waste,” he said.

“One of the biggest challenges we faced were coffee lids, straws and hot cups.” But now all those items, and much more, are green.

“I feel we have become a benchmark for other colleges and universities to be totally green,” Coyle said.

Global adventure
Dining Services will showcase meals from different countries for a week out of each month through the Passport to a Culinary Adventure promotion.

Dishes from Jamaica will kick off the program Sept. 17-21.

“We try to be as authentic as possible, realizing that everyone cooks differently,” Khosravi said.

The program is planned to continue for two or more years, and diners are encouraged to suggest countries that they would like to see featured.

To find the schedule and menus for international dishes visit the Hillside Café, the Northside Café and Stephenson Dining Down Under, or view the daily menus ONLINE @ www.dining.wsu.

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