‘Excel Food Service’ Opens in Space Institute Cafeteria
Franklin Countians turned out strong to sample Excel Food Service’s noon meal and cheer Bill Green’s cutting of the ribbon at the cafeteria of The University of Tennessee Space Institute July 14.
“We are serving the noon meal five days a week, and we invite the public to join UTSI’s students, faculty and staff as well as the folks from Arnold Engineering Development Center in dining with us,” Owner Bill Green said. “We also look forward to providing hot meals for private groups in these adjoining meeting rooms at noon or in the evenings.”
Green is giving students a 10 percent discount. He plans to have a meat, three vegetables, and a salad bar each day with menus planned a week in advance. A meat, three vegetables and salad, coffee or tea, cost $5 plus tax and the salad bar alone is priced at $3.75.
Joined by a host of Franklin County Chamber of Commerce members, County Mayor Monty Adams and County Commissioners Barbara Finney and Don Cofer, Green cut the ribbon on the lakeside balcony before the complimentary meal was served.
“I’m pleased that this innovative arrangement will once again make it possible for local employees to have lunch served on campus,” said John E. Caruthers, UT associate vice president and chief operating officer at UTSI. “The time saved compared to driving into town for lunch makes this especially worthwhile to Institute employees. I wish Mr. Green the best with his enterprise. The food is great.”
In recent years, the cafeteria, located in the Industrial and Student Center beside Woods Reservoir, has been open only for specially catered meals.
The present and past Student Government Association presidents Mark Olles of Rochester, N.Y., and Nicholas Lynn of Detroit participated. Becky Stines of Winchester, director of Continuing Education at UTSI, welcomed the visitors and encouraged them to visit the Institute often and to keep the facilities in mind when planning private parties and club activities. She thanked the Franklin County Chamber for hosting the event.