Steak ‘n Shake coming to UT campus dining

September 23, 2016 | News, UToday
By Christine Billau

The University of Toledo is expanding dining options for students on campus as it extends its contract with Aramark for six years.

Steak ‘n Shake is scheduled to open in January replacing Rocky’s Grill in the lower level of the Student Union.

Steak ‘n Shake is scheduled to open in January in the Student Union.

Steak ‘n Shake is scheduled to open in January in the Student Union.

A second national restaurant chain is expected to open next fall in the lower level of the Student Union around the corner from Rocket Wireless and the UT Federal Credit Union.

“We’re excited to continue our partnership with Aramark because they have given us very good service to meet the needs of students,” Dr. Kaye M. Patten, senior vice president for student affairs, said. “The plan the company presented to us gives the University a whole new model for our dining services, which will result in new choices and variety for our students. These changes are in direct response to what students have told us is important to them. Our students visit other campuses and see these restaurants. When they return to UT, they ask for popular name brands.”

Freshens, a chain promoting healthy options, is moving into UT’s engineering campus by the end of the year to offer a dining option on that side of campus.

“Freshens is a new type of restaurant that is up-and-coming on college campuses across the country,” Patten said. “Freshens will offer salads, sandwiches, rice bowls, crepes and smoothies. Students will be able to use a meal plan to swipe at the counter.”

aramark_logoUT has four years remaining on its contract with Aramark to operate campus dining, and the six-year extension includes upgrading the main dining facility in Ottawa House West residence hall and adding more fresh food concepts.

South Dining Hall in the Student Union also will undergo minor renovations as part of the contract extension.

“Our partnership with Aramark is all about being responsive to the needs and requests of our students,” Patten said.

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