Dining Services is very excited about our new renovations. From the Orleans Room to the Underground, everything has been re-designed. Dining Services conducted research to create the new dining locations, and we are very proud of the results.
Beginning in the Orleans Dining Room you will notice we have changed the layout of the stations. We also have purchased all new equipment, dishware, and utensils plus crafted the flow of the Orleans Room to prevent bottlenecks or station hold ups and to create an enjoyable atmosphere. Also, each station will now cook and prepare food, which will ensure freshness and enable our staff to customize your orders. Finally, every meal in the Orleans Dining room will be all you care to eat. This is a terrific added value for the students and allows for them to try all the stations until they find their favorite.
Some of the other exciting additions to campus are CC’s Coffee, The Market, formerly called the c-store, Flambeaux’s and Satchmo’s. Dining Services has tried to meet every need of every student. Satchmo’s, which has replaced the Underground, is filled with jazz. From the gourmet sandwiches and salads to the new performing stage and MP3 juke box, Satchmo’s is the hippest spot on Campus.
The Market has also completely changed. We have opened the space to include a sushi hut, Flambeaux’s Grill and our famous Smoothie King that has been re-vamped with all new equipment and offerings. Flambeaux’s will feature juicy burgers, delicious flat breads and a Mongolian grill to satisfy every students’ appetite.
To help with all of our new food options, Dining Services has added a new member to our team whose life focus is food. Marc Main, our new resident dining manager, is a certified executive chef who was born and raised in New Orleans. After graduating from De La Salle he continued his education at Spring Hill College in Mobile, Ala., where he worked his way through school in the restaurant industry and developed an outstanding reputation in the Mobile Bay area. In 1988 he opened his first of three restaurants, each unique in their own right. However, the value that linked them all together was localization. By supporting local farmers and growers in the Mobile Bay area Marc was able to centralize purchasing with other restaurateurs that helped sustain the local economy for independent entrepreneurs in the food and beverage industry.
In 1999 Marc began his career with Sodexho working on college campuses and regionally in the mid-Atlantic. After Katrina, and a year of rebuilding, the next year was spent working with Whole Foods Market. He then rejoined Sodexho to return to a campus environment that affords a quality of life unlike any other. After speaking with GM Ben Hartley and the rest of the leadership team at Loyola he knew this would be a great fit to continue supporting the city he loves and work on his true passion of developing a co-op of farmers and grower that will supply local markets and retailers out of a future organic farm in Robert, La.
