Larson Commons Campus Dining Never Looked, Tasted So Good
The plaque "You get what you get and you don't throw a fit" is nowhere to be found in the freshly renovated Larson Commons, which has served as the primary meal plan location at South Dakota State University since 1969.
That’s when H.M. Briggs was the president of the university, Frank Farrar was the governor of South Dakota, Neil Armstrong was walking on the moon, and fondu pots were the culinary fad.
The building, which connects to Young and Binnewies residence halls, has been updated four times beginning with a south serving line/kitchen renovation and west entry addition in 1991. Others were in 1993 (elevator installation), 1997 (north serving line renovation) and 2008 (dining area renovation).
Alums eating at Larson Commons today would hardly recognize the place. The main entrance is still on the west side of the building, but an entrance addition there even makes the face of the building look new. Inside, an $18 million, two-year renovation has totally reshaped the 26,000-square-foot dining hall.
If one word could describe the driving force behind the renovation, it is customization.
Whether selecting entertainment platforms or designing a house, that seems to be a common theme in America. Architects and project managers for Larson Commons certainly focused on that as well.
Choices, choices, choices
Even before the kitchen closed down after spring semester 2024, students had a number of dining options within Larson Commons. With the renovated facility, which came online when freshmen moved in Aug. 21, the dining options have expanded.
Walk up the stairs (or use the new elevator located within the new entrance) and one is greeted with a smorgasbord of dining options.
The serving stations include Stacked, for deli items; Sizzle, for choices off the grill; Savory, for home cooking entrees like mac ‘n’ cheese; Twists, for pasta; Slices, for pizza; Mediterranean Grille, for a build-your-own bowl option; and Bliss, for sweets. If those don’t make a diner’s mouth water, there is Simple Servings, for allergy-free dining; and UCook Kitchen, for those wanting to take a hands-on approach with their meal.
The latter two options are particularly significant to Jennifer Novotny M.Ed. '97, assistant vice president for student life and the SDSU administrator who oversaw the project.
Simple Servings, U Cook
Simple Servings existed in Larson Commons before the renovation and at Yeager Hall, where residential dining was located when the center shut down. But building limitations didn’t allow Simple Servings to have the same degree of separation as the new dining option does.
The separation is on the backside. Diners are free to take their meal to any part of Larson Commons.
But now there is a separate freight entrance, separate storage and cooking areas and color-coded utensils so there is no opportunity for allergen cross-contamination. In addition to serving diners seeking gluten-free cuisine, Simple Servings also accommodates people with nut, soybean and dairy allergies, Novotny said.
UCook Kitchen is the result of a suggestion from Sodexo, the corporation holding the contract to provide food at all 16 dining venues on campus as well as three on-campus convenience stores and sports concessions. The firm reported UCook had been received well on other campuses.
UCook is equipped with induction burners, nonstick pans and a variety of fresh, prepped ingredients, allowing students to sauté, stir-fry, scramble or flip their way to personalized dishes.
The concept was presented to a food service committee of students, staff and faculty that helped Novotny and the architects plan the Larson overhaul. UCook got a five-star recommendation from that group, and Novotny is expecting students who have an SDSU meal plan will give it a similar rating.
“I grew up cooking, beginning at 5 years old, and college cafeteria-style eating where someone else makes your menu decisions was an adjustment for me,” Novotny said.
That was at Moorhead State, but that philosophy was true at Larson Commons and every other campus cafeteria in years past. Now, the philosophy is to accommodate diners’ needs and preferences — whether that is athletes with specific diets, someone with severe allergic reactions or just selective eaters.
Novotny adds that UCook also provides an environment where students can learn cooking skills they never picked up at home. “By making their own meal and learning how to customize to best meet their tastes and dietary needs, the overall dining experience is a much more engaging experience,” Novotny said.
Capacity issue also addressed
Jacob Smith, senior marketing specialist at Sodexo, said, “The new Larson Commons reflects what we want the campus dining experience to feel like — bright, welcoming, engaging and designed to bring people together.”
In addition to having a brighter, more open layout, the renovation also took aim at reducing the lines that would form on the stairway during dinner hour. Before the renovation, Larson would draw up to 1,200 students for dinners with an average meal drawing 850 to 875 students. The main seating area would accommodate about 220.
Seating capacity is now 323 in the dining hall plus seating for 47 on the main concourse, which is a sidewalk café style of seating. While maintaining the building’s original footprint kept planners from greatly increasing seating capacity, other provisions have been made to shorten lines. One move is increasing the dining options within Larson, and another is increasing hours of operation.
“We hear from a lot of students that end of day is really difficult if they have commitments that keep them scheduled until after the typical dinner time,” Novotny said.
Hence, U Cook and the deli will remain open until 8 p.m., she said.
All this and AC in the kitchen
Larson is open from 7:30 a.m. to 8 p.m. Monday-Friday, serving three main meals and light meals in between, plus brunch, light dinner and dinner on Saturday and Sunday. First- and second-year students are required to buy plans of 90, 140 or unlimited meal swipes per semester.
Proceeds from those plans as well as a contribution from Sodexo and university funds combined to fund the $18 million effort.
Sodexo benefits by having a more efficient facility in which to operate, including a speedier process for washing dishes, less labor-intensive ways to handle garbage and cooking grease, and air conditioning in the dining spaces and kitchens.
Clark Drew Construction of Brookings served as construction manager at-risk in cooperation with EAPC Architects Engineers and SDSU Facilities and Services.
Written by Dave Graves, University Marketing & Communications