Boyd Dining Hall is next in the renovations merry-go-round at Ohio University.
Though the physical renovations are not planned to start until 2015, the design process will start this fall, said Brian Thompson, director of Auxiliaries.
“The design process usually takes a full year… then we will start the physical renovations,” Thompson said, adding that the development will begin with the hiring of an architect.
Thompson said the decision to renovate Boyd came as a result of the success that Culinary Services has seen from the renovations at Nelson and Shively Court. He added Culinary Services will continue to focus on improving the dining experience as well as Grab N Go services.
“Personally, I think they just need more food options and more variety, kind of like what Nelson did,” said Sean Martin, a junior studying information and telecommunication systems. Martin lived on West Green as a freshman and sophomore and said he thinks Boyd “definitely needs (to be) renovated.”
Culinary Services regularly consults the Culinary Services Development Committee, a student-led group made up of former and current meal plan holders and staff members, to brainstorm ideas for improving the dining options that OU students have, said Dan Pittman, assistant director of Auxiliary Sales.
“As a group, we discussed over a couple of weeks whether we needed to renovate Boyd or Jeff first, and decided on Boyd because West Green is on its own out there,” said Mary Kate Gallagher, co-chair of the CSDC.
Gallagher added that “it is (CSDC’s) job to talk to students about what they want to see in the dining halls,” and that talks will be held soon regarding what special features will be put into Boyd specifically.
Thompson said that the South Side Espresso Bar, located in Nelson Commons next to Nelson Court, is one example of an idea from the CSDC coming to fruition. Thompson added that the CSDC plays a role in most of the decisions pertaining to the changes that Culinary Services makes.
The looming renovations to Boyd are the next step in the capital renovations plan from Culinary Services to renovate all the major dining halls on campus.
“All of our capital process comes from operational reserves, so we incur no debt from the renovations,” Thompson said.
Pittman said that while some of the renovations will be similar to those in other dining halls, various aspects will be unique to Boyd.
“We always have the students in mind,” Pittman said, adding that they are looking to build on the success they have had from previous renovations.
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