The lists go on and on—brunch for 180 members of the marching band, a buffet for 45 College of Arts and Sciences advisors, a lunch for 25 at the Setnor School of Music. They’re punctuated by bigger numbers—a dinner for 800 international students at Manley Field House, a welcome picnic at the Dome for 7,000, Orange in the City in Clinton Square for 3,000, plus the everyday meals in on-campus dining centers. It all adds up to 63,904 meals (or roughly the population of Utica, New York) served over the course of one week.
This is the amount of food that Syracuse University Food Services prepares during Opening Week. Mark Tewksbury and Sue Bracy, co-directors of Food Services, coordinate 55 management employees, 300 union employees and 150 student employees in what can only be described as a mighty undertaking. Here are the highlights from their mammoth week:
There’s no time to rest, however. Up next is Orange Central Weekend, the grand opening and dedication of the Barnes Center at The Arch, and then somewhere near 50,000 people will pack the Dome for the football game against Clemson—just another routine week for Syracuse University Food Services.
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