Renovations have begun on the interior of Ray Dining Hall at Blue Mountain College that will transform the traditional cafeteria into a more diverse mealtime experience for students, faculty and staff.

Gone is the old cafeteria serving line, soon to be replaced by nine serving stations in the facility built in 1960 and renovated the first time in 2004.

“BMC recently celebrated a 10-year partnership with MMI Dining Systems,” said Joyce Peters, chief operating officer at Blue Mountain. “In preparing for the next 10 years, BMC and MMI are making significant changes in the dining hall that we believe our entire community will enjoy.”

When the 2014 fall semester begins in August, Ray Dining Hall will offer rotating menus at various serving stations:

  • Healthy Edge – including healthier entrée selections along with low-calorie and low-fat options such as fresh fruit, yogurt, soups, and wraps;
  • Classics – comfort foods, familiar recipes and holiday traditions;
  • Passport Café – international and regional American foods, from Thai to Mexican to Italian and beyond;
  • Grille Etc. – offering a variety of favorites, including burgers, grilled cheese on Texas toast, grilled chicken, and more;
  • Upper Crust – a personal pizza station with numerous choices of toppings;
  • Soups & Spuds – homemade vegetable and chicken noodle soups, and a variety of special gourmet soups, will be available along with baked and sweet potatoes with toppings;
  • Deli Designs – students, faculty and staff will have the option of making their own sandwiches from a plethora of meats and spreads with assorted breads and wraps, with a Panini press available;
  • Garden Gourmet – a new and expanded salad bar;
  • Simply Sweet – a dessert bar which will include freshly baked cookies, brownies, cinnamon rolls and banana bread, along with pies, cakes and hot cobblers. Ice cream and frozen yogurt will also be featured at this station.

The dining hall will remain open to the public for lunch on Sundays through June 15, and will re-open on Aug. 24.