A fresh look to Glen Dining Hall

By Kyle Hobstetter on August 2, 2020

With a sleek and modern renovation, The Glen is ready to bring its new, made-to-order menu to the center of campus


The main space of the newly renovated Glen Dining Hall
The newly renovated Glen Dining Hall will feature several updates, including the campus’ first touch screen ordering kiosk as well as LED menu boards, new tables and chairs and a new second floor area.

Built in 1983 and renovated in 2004, the Glen Dining Hall was due for a facelift. Luckily for Towson University students, when they return to campus this fall, they will see a new and improved version of The Glen.

One of the biggest changes that students will see is the removal of the pizza oven that was in the middle of the building. It has been replaced and moved to the side to increase the flow of seating.

This is a perfect example of what Dining Services wanted to do with the renovation— modernize the space and give it a sleek, new design.

It’s just one of the many cosmetic changes that will be seen in The Glen. This includes the campus’ first touch screen ordering kiosk as well as LED menu boards, new tables and chairs and a new second floor area.

The second floor, which was mostly empty space, will now feature a seating area for guests as well as a retail location selling coffee, pastries, baked goods and ice cream.

The renovations not only updated The Glen’s look and efficiency; they meet LEED silver certification standards. As a benchmark for the sustainability of campus buildings, LEED provides a framework for identifying and implementing measurable green building design, construction, operations and maintenance solutions.

It will be the 10th building on campus to receive certification from LEED.

“You’ll see the cosmetic changes, but there was so much involved in the project you won’t see in terms of efficiency,” says Robert Campbell, associate vice president of Auxiliary Services. “There are new mechanical and electrical upgrades that you don't see, to go along with a ton that you do see. All of it was needed.”

Along with the cosmetic changes, there will be upgrades to the food, which has been described by Dining Services staff as “scoop and serve from hotel pans.”

With the new equipment, a lot of food will now be cooked to order with an emphasis on presentation and freshness. The 21,000-square-foot renovation includes six new food stations, flexible pop-up stations and an expansion of the kitchen.

With more kitchen space, comes more variety in food. New options at The Glen will include hand-tossed pastas, grain bowls, an allergen station, which will host vegetarian and gluten-free meal options, and an updated deli section.

The Glen will also welcome a new executive chef when it opens, as chef Kevin Ryan will move from the catering department at the start of the academic term. When updating the kitchen, the process featured a lot of input from both Ryan and Chris Shoul, the district executive chef for the university.

With the renovations to the Glen Dining Hall finished, the campus will focus on the University Union expansion, which will feature a new food service area.

These renovations are meant to accommodate the rising TU community and to create an up-to-date, modern atmosphere befitting the university's growth. More than $700M is being invested into TU's physical campusover a seven-year span.

New Glen Dining Hall Chef Kevin Ryan
The Glen Dining Hall will welcome new chef Kevin Ryan, who is moving over from TU's catering kitchen. 

Making special preparations

As with many buildings on campus, The Glen Dining Hall will take special precautions to help the Towson University community stay safe during the COVID-19 pandemic.

To start the academic term, the Glen Dining Hall will only allow 50% occupancy at all times. The Glen will also be downsizing the menus to focus on speed of service and prevent lines forming.

And, like all Towson University dining halls this fall, The Glen will feature updated takeout and delivery services available to the TU community.

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