New Retail Dining option carries Caribbean flair

The new aromas of Caribbean spices and herbs have swept their way into the Retail Dining Hall.

Borne of the desire for more diversity in the food service, Roots Caribbean Kitchen was created, in collaboration with the Caribbean Students Organization (CSO), to cater to students of Caribbean decent. Roots celebrated its grand opening with live musical performances, presentations from CSO and a small sampling of its menu.

Manny Lezama, food service director of Chartwells at Buffalo State, described Roots as "a requirement from the student population."

Lezama and Chartwells' Buffalo State marketing director Marissa Dinello worked alongside 52 students developing recipes, and Roots' identity.  
 

"We tweaked the logo a few times until the majority of us were satisfied," Dinello said.
 

Buffalo State Dining is on their third self-branded concept, which includes the Train Grill, Bluw and Roots.
 

"The Regional Director is considering placing Roots in other schools as well as Bluw," Dinello said.
 

Replacing the former retailer, The Strip, the students were adamant about Roots providing a quality service and traditional flavors to students. Since its inception, sales have increased by 30 percent compared to The Strip, Dinello indicated.
 

While Roots may be in a financially profitable condition, some students have expressed offense at the name, claiming it to be a racial assertion and double entendre.
 

"This is very unfortunate. We're working with CSO and other campus organizations to resolve this issue and perhaps come up with a new name.
 

"When we say Roots," Lezama continued, "we're referring to the spices that are indigenous to the Caribbean, nothing more."
Despite its controversial name, Dinello still remains hopeful that the success of Roots will continue to grow.

Lezama shared plans for this upcoming year.
 

"We've had a request from many students to include more organic options in both the retail and dining hall," Lezama acknowledged. In line with meeting this request, he mentioned bringing in Argo Tea, which specializes in organic teas and beverages and ecological sustainability.

Lezama also spoke of purchasing a Food Truck as per the growing trend throughout the country and potential clientele. The idea of serving fresh, quality, at-your-convenience American cuisine is at the core of this investment.
 

"We want to sell the classics. Kettle chips, grilled cheese, hot dogs and more," he said. He estimates the total cost of this truck to be about $140,000 and projects implementing these projects between Summer and Fall 2013.

Dinello revealed a new self-brand concept called Choc'O'Late, which will specialize in luxurious chocolate ranging from hot chocolate, Mexican chocolate, desserts and more. Other new additions include healthier, low-calorie, fiber-rich dessert options in the dining hall.
 

Kim Murrell, Campus Dining Services' intern dietitian, is working with dining services to develop healthier menu choices. In her blog Check the Habit, she discusses the latest dining hall trends and how to eat healthy on campus.
 

"We are very proud to serve you (students), and we want to show the world what makes Buffalo State College unique. We value student's feedback. You can (also) like us on Facebook," said Lezama.
 

Lazarus Lynch can be reached by email at lynch.record@live.com.