At the close of the Spring 2013 semester and after five years, Slippery Rock University will conclude its first full year of operation as outlined in a master plan implemented in 2006 as a collaborative effort between the university and foodservice contractor AVI Fresh. The plan called for new construction, major renovations and a new approach to Slippery Rock's dining program. The overall goals were to transform the food services operations, update food service facilities, renovate and consolidate the board plan operations and create new retail venues.

The renovations and new construction focused on five campus locations and required a capital investment of nearly $16 million dollars for the redesign and large-scale renovations of Boozel and Weisenfluh Dining Centers and a contribution towards the construction of the new Robert M. Smith Student Center. (For a video tour of the new operations, go here.)

The anchor of the new dining program is the beautifully renovated state-of-the-art Boozel, which showcases more than 28,000 sq. ft. of dining and production space and serves more than 6,000 meals daily utilizing AVI’s “Fresh Food Forward” approach in a student-centered facility with an open-kitchen format, contemporary decor, flat screen menu boards and a highly focused service team.

On the West side of campus, Weisenfluh has been converted from a traditional dining hall to an exciting, modern collection of retail brands, offering healthier choices with an innovative and international flair. The four restaurants at Weisenfluh are set in a dynamic space with Wi-Fi technology and plenty of natural lighting.

The Robert M. Smith Student Center houses Rocky’s Food Court, the home of the nation’s first college campus Quaker Steak & Lube restaurant along with a number of in-house branded concepts designed to meet the needs of on-the-go students. A fully franchised Starbucks is also located within the new Student Center.