As part of its continuing effort to improve on-campus living, UB
yesterday opened Crossroads Culinary Center, a new dining facility
that puts the university at the forefront of the collegiate dining
The $12 million makeover of the dining facility in Red Jacket
Quadrangle in the Ellicott Complex, North Campus, transforms the
1970s-era dining hall into a modern dining center featuring a
sleek, glass-walled lobby, fireside lounge and a dizzying array of
food choices that reflect UB’s diverse student body.
“This is truly an exciting time to be at UB,” says
President Satish K. Tripathi. “We have many important
initiatives moving forward—all focused on enriching the
university experience and creating a climate of excellence and
innovation for our students, faculty and staff.
“Our new Crossroads Culinary Center is the latest
state-of-the-art project to be completed on a UB campus. This
facility is one of five LEED-designed building projects completed
since last summer,” he adds.
Instead of the traditional method of serving food, which
resembles an assembly line, the new dining facility, also known as
“C3,” follows a marché-style concept, which
focuses on fresh foods prepared to order in full view of the
students at individual stations.
The opening of C3 marks another milestone in the UB
2020 strategic plan to transform UB into a premier public
research university. The design of the space, the marché
concept and diverse menu offerings all enhance the student
experience and are consistent with the effort to improve the
living-learning spaces of students on UB’s three
Beginning with the opening of William R. Greiner Residence Hall
in 2011 and continuing through the opening of Barbara and Jack
Davis Hall, the Clinical and Translational Research Center and John
and Editha Kapoor Hall, UB will have opened five major new
buildings across its three campuses, in addition to completing
several other projects, such as the innovative UB Solar Strand at
the Flint Road entrance to the North Campus.
C3 has an array of eco-friendly features and is designed to be
certified silver under the U.S. Green Building Council’s
Leadership in Energy and Environmental Design (LEED) rating system.
It builds upon other eco-friendly North Campus buildings, such as
Greiner Hall and Davis Hall, and Kapoor Hall on South Campus.
“Just as UB continues to pursue academic excellence, we
are committed to pursuing excellence in every facet of the
university, including on-campus dining,” says Dennis Black,
vice president for university life and services. “Not only
will Crossroads provide magnificent food to generations of
students, it will add to the overall experience of attending
Each food station has its own seating area with decor to
complement it. The food stations include Oreganos (Italian), Blue
Dragon (Asian wok), Global Noodle (pho), Seasons (salads), Strictly
Vegetarian (meatless), Baked Creations (pizza/deli), Carve
(Brazilian churrascaria), Foundations (comfort) and Temptations
“The food and the layout of the dining area give our
customers the experience of going to eight different restaurants,
all in one night,” says Jeff Brady, executive director of
Campus Dining and Shops (CDS), which manages the culinary center
and other dining facilities, catering, vendors and retail
operations at UB.
“We have assembled some of the best chefs and toured
cutting-edge restaurants and several highly rated university dining
programs around the country to put together what we feel will be
the model for collegiate dining going forward,” he adds.
The project, which began in May 2010, includes a
10,000-square-foot addition and a 20,000-square-foot renovation.
With a seating capacity of more than 650, the new dining center
will serve more than 2,000 students per day.
“We are really impressed with the attention to detail, the
healthy dining choices and the student-centric designs of
Crossroads,” says Andrea Costantino, director of Campus
Living. “A tremendous amount of thought went into the design
of the building, the menu and the space, all with the goal of
enhancing the student experience here at UB. The students will be
During construction of the new dining center, UB recycled
materials when possible. For example, contractors dug up and saved
old brick pavers from outside Red Jacket that will be reused at the
Solar Strand, a unique solar power installation that powers
hundreds of student apartments. Additionally, all food scraps will
be composted on site and the cooking oil recycled into biodiesel by
Buffalo Biodiesel in Tonawanda.
Another aspect of the project was its focus on local
manufacturing and sourcing materials from Western New York; UB
contracted with about 30 regional companies. Among them were
Niagara Ceramics of Buffalo and Liberty Tabletop of Sherrill, which
will supply the china and flatware, respectively.
CDS will add 15 full-time union positions and four management
positions, and double the number of student employees, from 60 to
“We are excited to be growing and to see the excitement
from the students, faculty and staff—I’m thrilled to be
part of this vital project,” Brady says.