Recently, Coahoma Community College welcomed Thompson Hospitality to take over foodservice at the over 70-year-old institution.
Thompson Hospitality is the largest minority-owned foodservice provider and one of the largest retail food and facilities management companies in the country. The company is a family-run organization built on values gained from more than 25 years of client, customer, and community relationships.
Director of Student Engagement Karen Woods-Done is delighted that the Virginia-based company has joined the Coahoma family and says that this move is one of many aimed at elevating the student experience on the Coahoma campus.
"Foodservice on a college campus is a major recruitment tool. We want food service to be an experience," said Woods-Done. "The college is changing to a new foodservice company that will appeal to our millennial base of students as well as our faculty, staff, and visitors."
According to Woods-Done, Thompson Hospitality will offer a dining experience that consists of a variety of vibrant, healthful foods presented in design-forward, eco-friendly restaurant- and market-style spaces.
"We want to see more and more students coming in and doing assignments over food versus just a grab and go culture," added Woods-Done. "Our hope is that foodservice will change the culture on campus so that students will socially engage in a food-based facility."
Cindy Horstman, an 18-year company veteran and regional marketing director, is glad to be a part of the Coahoma family and says Thompson's commitment to excellence will bring transformative change to the CCC dining experience.
"It means so much to us (to be on the Coahoma campus). Because just to see the look on the faces of the students, faculty, and staff today, we know that we are going to make some big changes here,” said Horstman. "That's what's important to us, feeding the campus high-quality food that you all deserve.
With the new partnership, Coahoma students and the campus community will dine on globally influenced menus planned and prepared by trained culinarians, certified master chefs, and cadres of visiting celebrity chefs. The company will provide fresh, organic, local produce, cage-free eggs; grass-fed meats; and sustainable seafood cooked to order and customized to individual tastes and dietary restrictions.
According to the company's website, Thompson provides higher education institutions with quality dining options because they use the freshest food possible. Thompson believes in sourcing fresh produce from local farmers, using sustainable seafood, and highlighting seasonal items through our Balanced U Program.
Dina Zaikouk, vice president of Operations, says the company is used to making swift transitions at institutions and knows that what Thompson brings will usher in a new dining age at CCC.
"I think that our logo says it best, Thompson Hospitality: Fresh food, great people, celebrating diversity," said Zaikouk. "That is what we would like to fulfill every single day, every single meal. That is what we stand for. We specialize in HBCUs, and we understand not only the culture but that every single one of our institutions has its own identity.”
Woods-Done added that the new change can be a benefit even beyond the Coahoma gates and hopes that Thompson being on campus can bring a value-add to the Clarksdale community.
"So far, I am excited about their plans to have diverse menu options that will appeal to our varied group of students," said Woods-Done. "Our campus community will benefit because there will be healthful food options as well as those staples that we are accustomed to. It is my hope that our Clarksdale community and beyond will take advantage of the services that Thompson Hospitality will provide."