Aramark, ETSU’s food service provider, has remodeled the Main Meal cafeteria on the third floor of the Culp Center, renamed it, expanded it and added a whole new menu.
The changes are part of a new program instituted by Aramark to help add a restaurant-style atmosphere to its eateries.
“Our whole concept is Real Food On Campus, or RFOC,” said Chris Arthur, director of Aramark.
“Out of millions and millions of surveys done over the years by Aramark, everyone has asked to have fresh food available,” Arthur said.
So, because of the interest in that line of food service, Main Meal is now known as he Marketplace, and fresh food is prepared right before you, the way you want it.
“No more secrets, no more mystery meat,” Arthur said of the meals now served in the Marketplace. “Our old menus are gone.”
In addition to being prepared fresh as you watch, the vegetables used in the meals are all locally, organically grown by Appalachian Harvest, an Abingdon, Va.-based network of growers throughout the region.
Renovations to the appearance of the eatery include 11 separate food stations, the addition of Pepsi products as well as Coke, murals on the walls and about 75 to 80 more seats, which include an overflow area that is carpeted, air-conditioned and has its own drink refill station.
“We gave it all a facelift, more of an open feel,” Arthur said. “It’s bright. It’s open. It’s new. It’s contemporary.”
Arthur said he thought it was necessary for the renovations to be made.
“It’s a drastic change, and the cafeteria needed updated,” he said. “This is the wave of the future. Everyone likes to know something is made for them.”
Arthur said that the 11 different stations mean more convenience for everyone. The biggest advantage: “No more lines,” he said. Patrons can go right up to the specific station that is serving what they want and have it prepared to their liking, then be on their way.
A big advantage to helping prevent lines is the placement of plates and silverware. Each station has its own utensils. “You go to every station and everything is right there,” Arthur said.
Rick Taber, executive chef for the Marketplace, said that something different is prepared every night, like Mexican, Italian or Chinese, to try and create a gourmet flare.
“It’s kind of like a World’s Fair attitude,” Taber said. “You can have whatever you want.” Taber said that he would even serenade your table if asked.
Even though the food is now fresher and more gourmet, Arthur said that nothing is priced out of range. It is still very affordable
In addition to gourmet cuisine from around the world, a deli is also available with a wide variety of ingredients to choose from and even a panini press for an Italian-style sandwich.
Breakfast is still served in the Marketplace, with omelets made with fresh tomatoes, bell peppers, onions, meats and cheeses, fresh baked cinnamon bread, fruit smoothies and a variety of other things.
A rotisserie has also been added, which roasts a variety of meats every day, Arthur said, from chicken to roast beef to ham.
“We still offer classic home-style cooking,” Arthur said. Now, though, it is mostly laid out at the different stations in individual portions to take as you please.
Arthur said that the ETSU campus is one of 10 of Aramark’s accounts that are instituting the RFOC policy, and that ETSU is ahead of the others.
“We’ll probably be a training ground for everyone to come here and learn how to do it,” he said.
As of the second day of the semester, business was good and Arthur said he could tell people really liked the changes.
“It’s only been a day, but they’re cranking,” he said. “Most people have been great about it. I’m pretty happy with it.

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