UT and UTC contracts a tasty testament to Leon Williams’ understanding of the college dining scene

    The college lunch lady is long gone, but students are eating better than ever

    Long-gone are the days of the college-level lunch lady, passing out portions on a cafeteria plate.
    Forget the meat-and-threes and fish Fridays on college campuses. College students today want choices, choices and more choices. And they love their tried-and-true brands like Chick-Fil-A, Starbucks and Einstein Bros. Bagels. We have built those and more – Subway, Pizza Hut, and Dunkin’ Donuts among them – on the University of Tennessee at Knoxville campus.

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    Our design-build firm has also built numerous restaurants on the University of Tennessee at Chattanooga campus and are commencing a project that will bring a Dippers, Einstein Bros. Bagels and a Provisions on Demand (P.O.D.) convenience store to a new dormitory complex.

    We know what Vols and Mocs want, and we know how to build their favorite franchises. We also keep on top of campus dining trends to make sure we are ready to roll with any new concepts or opportunities that might come our way.

    Here are five things to consider about college campus dining these days:

    1. Options. Prospective students will take available food and dining options into account when deciding on a college. Thus the drive to transform and improve campus food options across the country.

    2. Customization. Food allergies are on the rise and college kids want to customize their orders because of health or dietary concerns, explaining the lure of pizza places and sandwich shops with customizable options.

    3. Demand. Food services directors take feedback seriously, and their restaurant selections will reflect demand. That may explain the meteoric rise of franchises like Starbucks and fast-food restaurants.

    4. Grab and go. College life can be demanding and hectic, and students avoiding fast food still want to pop in and out of a place with a banana and juice or a coffee and muffin. Premade food options are in demand, and explain the prevalence of convenience-type stores like Provisions on Demand.

    5. Cost. Traditional meal plans at colleges cost thousands of dollars a year, offering limited hours and heavy and hearty choices. College students these days want to set their own budgets and want access to lighter fare. Why wade through a cafeteria line when all you want is a bagel or simple sandwich?

    Of course, trends come and go, but it’s likely the dining options we provide on campuses will be in demand for quite some time. We’ll be listening and keeping up with the food trends, and likely won’t rue the loss of the lunch line, and lunch lady, anytime soon.

    See a sampling of our college dining work here, and contact us for more information on our campus design-build solutions.

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    Leon Williams Contractors Helps Renovate Thompson-Boling Arena Dining

    Maryville, Tennessee-based commercial design-build firm helped remodel Arena Dining area

    MARYVILLE, Tenn. – Nov. 7, 2017 – Leon Williams Contractors, a Maryville-based commercial design-build firm, recently completed remodeling of the Thompson-Boling Arena Dining.

    The remodel includes a new Which Wich, Bento Sushi, Grab n Go salads and sandwiches and the Southern Kitchen hotline, and marks the 22nd project that Leon Williams has done for the University of Tennessee, Knoxville.

    “We value any chance we get to work with campus dining at UT Knoxville,” said Jimmy Hawkins, president of Leon Williams Contractors. “In addition to helping bring new food options to students, faculty and those who attend events at Thompson-Boling, we were also able to create a larger, more accessible dining and service area to better serve anyone who stops by.”

    For more information about these new dining options, visit https://dining.utk.edu/stores/arena/.

    About Leon Williams Contractors
    An experienced commercial design-build firm, Leon Williams Contractors simplifies the building process by effectively managing costs, adhering to deadlines and reducing complications to provide a seamless building experience. As a value-engineering expert, Leon Williams Contractors offers a complete range of services including pre-construction consultation, site assessment, design-build expertise and construction management in the greater Knoxville, Tenn. area.

    For more information, visit www.lwcontractorstn.com or call 865-982-1734.

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    MEDIA CONTACT:
    Heather Ripley
    Ripley PR
    865-977-1973
    hripley@ripleypr.com

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    Whatever your taste, Leon Williams Contractors will design and build your eatery

    Franchises and chains go from flairy to airy

    One of our design-build niches in the Knoxville area is restaurants. We handle design services and construction from soup to nuts.

    Our list of restaurant projects ranges from the new Panda Express at the University of Tennessee at Chattanooga to the new Dairy Queen that opened earlier this year in Maryville. While we have completed fine-dining facilities for Green Meadow Country Club and the J. Milton and Five Oaks steakhouses, we are especially adept and experienced in the construction of franchise restaurants, including Starbucks, Moe’s, Which Wich and Chick-fil-A.

    Dairy Queen - Maryville Tennessee - Leon Williams Contractors

    Most franchise agreements include design stipulations, and we adhere to the requirements of the franchisor throughout our design-build process. We also stay abreast of design trends, so we can steer franchisees in the right direction as soon as the project commences. Some franchisors also require periodic upgrades and changes in décor to keep their restaurants unique, fresh and trendy.
    Many, though not current clients, are going for the sleek, minimalist, modern and airy look:

    • Applebee’s: The restaurants known for their somewhat kitschy wall décor are transitioning to a sleeker appearance. Two prototypes feature an open kitchen and place more emphasis on the bar and open areas for socializing. You may have noticed another change in recent years: table-top computers for gaming, ordering and settling the bill.

    • TGI Fridays: The casual chain is also doing away with its flair. A prototype in Corpus Christi, Texas features high ceilings, a more open dining room, blond wood and simple yet aesthetic table tops and chairs. That’s a far cry from the cluttered living-room feel of the original Friday’s, which opened in New York City in the 1960s as a singles bar.

    • McDonald’s: Even the mighty Golden Arches have gotten a makeover in recent years. Many of the changes you may have noticed are actually imports from foreign McDonald’s. Franchisees can now choose from a variety of styles such as “Allegro,” “Form,” and “Living Room.” It’s part of the burger giant’s own drive toward a minimalist aesthetic to escape its cookie-cutter past.

    So be warned and beware: Some of your favorite restaurants may lose their flair. But we’ll always help our restaurant clients achieve the design and look they want, be it kitschy, modernist or country. Contact us today to see how.

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    Project Profile: University of Tennessee – Knoxville’s Library Starbucks

    We’ve recently completed a few projects for The University of Tennessee here in Knoxville, Tennessee. We built the Subway that is located in the new Fred Brown Residence Hall on campus, and most recently we renovated the Starbucks in Hodges Library.

    Before the renovation, the existing Starbucks was in decent shape, but it needed some upgrading. Also, because of previous construction part of the floor was no longer tiled.

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    Construction began the last week of June and was completed the first week of August. The new design incorporates rustic elements, and also adds some additional seating with an extended bar top being added the main serving area.

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    The renovation was completed in August 2014, and the Starbucks is back open and serving all the students that that pass through.

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    At Leon Williams Contractors, we are always excited to not only see the completed product, but also to see how much the students enjoy the space.

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