The University of Minnesota introduced several new dining options to campus at the beginning of September to better satisfy student preferences. 

King’s Hawaiian Grill and Global Kitchen replace Chick-fil-A in Coffman Union, and Tiny Footprint Coffee in the University’s Minnesota Mug locations replace Starbucks.

Chris Elrod, the senior director of marketing and communications for M Food Co., said M Food Co. sent a dining satisfaction survey to students in fall 2023 where students selected up to three types of cuisine they would like to see more of on campus.

29% of students said they would like to see bubble tea as a preferred addition on campus, 13% said Indian cuisine and 11% said Mediterranean cuisine, according to Elrod.

Elrod said Global Kitchen offers three to four cuisines in one location, with the goal to cross-utilize a variety of ingredients to minimize food waste and overproduction. 

“It’s a way to utilize space, resources, labor and ingredients in a more efficient and effective way,” Elrod said. 

The Global Kitchen will include a Mediterranean concept, an Indian-inspired concept and traditional comfort foods like mac and cheese, Elrod added.

Chuck Gibbons, executive chef of Chartwells, which is operated by M Food Co., said Global Kitchen will incorporate both halal and vegan options, which cater to the dietary and religious needs of students on campus. 

King’s Hawaiian Grill, which opened in Chick-fil-A’s previous location at Coffman, is only the third location to open in the world, Gibbons said.

“We needed a burger and fry place on campus,” Gibbons said. “So we decided to go with a smashburger concept. You can do anything from doubles and singles, fries with cheese sauce and a chocolate vanilla shake.”

Gibbons said the location offers an Impossible smash burger and an unbreaded Impossible chicken breast, plus its ground beef is halal. 

“The only requirement King’s has for us is that we are using their bread and their product in that space,” Gibbons said. “What the menu looks like outside of that is entirely up to us, so we have the ability to change and really pivot if we need to.” 

Elrod said the Minnesota Mug locations previously served under the moniker, “We proudly serve Starbucks,” but made the switch to Tiny Footprint Coffee, a local business focused on sustainability.

Elrod added Tiny Footprint offers premium coffee with a focus on being carbon-negative. 

“They essentially plant more trees to offset the carbon they produce as a company,” Elrod said. 

Gibbons said when using the moniker, “We proudly serve Starbucks,” Minnesota Mug locations had to use Starbucks recipes. With Tiny Footprint, they are able to create their own drinks and recipes. 

“We are able to tailor what our offerings are to what the student desires are on this campus,” Gibbons said. “It gives us a flexibility we did not have when serving Starbucks.” 

Lydia Liljenquist, a fourth-year student at the University, said she thinks changing up the dining options at Coffman is going to attract less business.

“I think a lot of people really enjoyed the fact that there was a Chick-fil-A there,” Liljenquist said. “I think people would rather just walk over to the Graduate and get Chick-fil-A than wait in the crazy lines at Coffman for something they aren’t familiar with.” 

Amy Keran, the director of Contract Administration at the University, said the University could not keep up with what Chick-fil-A was asking for and its brand requirements. 

“It makes it challenging because we want to offer things that students want to have on campus,” Keran said. “However, at the same time, when you can walk down a block and get it on Washington Avenue, it makes it challenging because we are competing against each other.”

Keran said the University is always trying to find a new and different brand to keep things fresh and make sure students have different choices. She added the University is currently looking to add another national brand.

“It’s really important for M Food Co. to deliver on the promise of providing students with diverse options, ensuring that there’s options that meet a variety of tastes, preferences and dietary needs all across campus,” Elrod said. “We are excited to have these new concepts, and we look forward to what the next round might be.”