UMD is officially getting a new Dining Hall by Fall of 2021 adjacent to Superior Dining where there will be many new options to get food, with construction looking to break ground this May. The official cost of the project is unknown at this time, with more definitive numbers coming by the end of February. 

During resident adviser training right before spring semester started, UMD’s resident advisers were given the opportunity to listen to a presentation run by Betsy Helgesen, the Director of Dining Services. Helgesen gave updates concerning the new food hall project.

In an interview from November 2019, Helgesen stated that the new food hall is expected to be completely finished by summer 2021. The long Duluth winter should not be a problem either, since the exterior is expected to be completely done by the time winter hits, so the interior can be worked on while the snow is coming down.

The new building will be directly adjacent to where Superior Dining is currently. As Helgesen explained, on the opposite side of the big drop-off of stairs where there is a lot of green space as you are walking from Griggs/LSH info desk is going to be the location of the top of the new food hall is going to be. 

Below you can see a concept for the entrance to the food hall as well.

In terms of what sort of food services/options are going to be inside of the new food hall, the concepts they currently have include a sort of “Bulldog Wild Wings.” This option will be a pub style, burger option for students that will have TV screens with games hopefully being played, according to Helgesen. In addition to this, a concept of serving mocktails is something they are hoping for as well.

Another option for those who go to the new food hall is a coffee station “that has a patisserie, so fresh pastries, and gelato and we think that having a coffee area so close to the students will be really good” Helgesen said.

Another food option will be a Clean Eating station, which will include all the dining center’s gluten free options and the eight allergens not present. 

You can look at this story to learn more about the Clean Eating station.

There will also be an International Station, according to Helgesen. The idea behind this station, and all of the others, are in its early stages, but Helgesen hopes that there will hopefully be rotating concepts after a certain period of time. For example, one week could be Mediterranean themed, and then the next it could be Asian, with continuous changes of what type of food is being served. Helgesen believes this would be a great opportunity to pair with campus organizations/classes as well. 

Other additional features will be a new kitchen with modernized equipment, as well as a new dish area. The new kitchen will be located where bike parking currently is, and then the dish area will be in between Superior Dining and the new food hall. The remodeling of the main production will be a big upgrade as well, with Helgesen mentioning how it has not been remodeled since 1971.

Amanda McCann has been working at Superior Dining Center since 2017, who is both excited and curious to see how the project comes together. McCann wanted to emphasize that she does not speak for Dining Services as well, and these are just her own words and opinions.

“I think it might help solve the chaos of lunch ...and I like of a more central dish room with some newer equipment with better cleaning abilities,” McCann said. 

McCann also addressed how it is a bit disappointing how there might be some lost seating while construction is going on, but the long-term benefits will be very nice.

“I think for newer prospective students, it will be good for them to see since it looks like a lot of other campuses have that sort of dining setup,” McCann said.

Overall, while she may be sad that she will be gone by the time construction is finished, she is still very much excited about it.

Even though this new project is generating a lot of excitement, there are still many aspects that are unknown at this time. For example, how meal plans will be adjusted or restructured is still uncertain, although the idea of having current meal plans be able to be used there has been suggested, with a potential limitation on those with unlimited plans.

The cost of the entire project has also not been finalized, as well as the exact number of seats being added. Also, how the different options within the food court will work is not conclusive, except that there will most certainly be a Clean Eating space with no allergens present.

So although excitement should be had for this new project, it must also be tempered with opening still about 18 months in the future, and many things not finalized. Helgesen herself is excited as well, with a mindset of having facilities for the students, and that they are meeting their needs.

“We’re not trying to do the fanciest, craziest additions…….based on the feedback we get, these are services that students need or want to see,” Helgesen said.

With this new food hall finally looking to start construction at the end of this semester, Helgesen wanted to reiterate the reasoning behind constructing this new hall. “We need more seats. We need more retail. We need to offer students services that they want and need and we tried to be thoughtful and intentional with our decision to provide a variety of choices with the stations and even more choices at the stations.”

“Say for the Multicultural center when we have [a chef] visiting maybe we could do something awesome with Hmong culture for example and offer a meal or have a guest chef…..or partner with a French class,” Helgesen said.