BYU–Idaho University Food Services just announced the name of a new eating area, The Crossroads: Make a Connection. University Food Services presented the name “The Crossroads” to BYU–I’s Public Relations Department and the President’s Council for approval.
“Choosing the name is a big deal. We are talking about naming something that is huge that is at the center of the campus,” said Greg Carson, Manager of University Food Services.
Carson said the new eating area will be approximately twice the size of the old cafeteria. There will be about 1,200 seats, and it will function as a general-purpose area where students can study. The new area will include nine different food stations and will continue to function as an á la carte operation where students can pay as they go. The target date for opening The Crossroads is the first day of the Fall 2009 semester, if the construction continues to stay on schedule.
Certain venues are being replaced and dated with new equipment and new names, which are yet to be determined. The former Tomassito’s is getting a stone oven that cooks fresh pizzas in 90 seconds. The chefs went to Washington State to be trained on how to operate and cook pizzas correctly in this new oven. The Crossroads will also feature Mexican and Chinese food along with a grill, deli bar, salad bar and dessert bar.
Other venues will hold temporary spots in the new area until the rest of the Manwaring Center is completed. Once the final phase of the construction project is completed, services such as the Convenience Store and JoLynn’s Bakery/Freshens will be located back on the first floor of the MC and become a separately functioning entity from The Crossroads.
The layout of The Crossroads will be significantly different from previous Food Services layouts. A lot of the cooking will take place in front of the students. In the serving area there will be a bakery called The Harvest Hills Bakery where students will see employees cooking cakes and pies. In addition, Food Services is planning to host guest chefs that students can watch and learn from. They also want to get the different international associations on campus to come and plan with campus chefs so they can feature a country’s cuisine weekly during the evening, similar to the former Galley’s Theme Night.