About SBU Eats
Founded in 1969 as a complete dining service provider, CulinArt operates at over 250 locations that include cafés, coffee bars, concessions, executive dining, catering and conference dining, social catering/special events, office coffee service and vending. CulinArt retains a unique approach to campus dining. CulinArt continually breaks ground in higher education dining with innovative program development, maintaining an emphasis on retail-oriented programs that afford students more choice, freedom and flexibility in their dining decisions than from traditional meal plans.
As the country becomes more culturally diverse, CulinArt is committed to providing a contemporary dining experience that reflects Stony Brook’s community. By incorporating international cuisines into our concepts and regularly introducing international nights and guest chefs, CulinArt’s dining program offers more options to more students, faculty and staff. CulinArt’s on campus Culinary Development and Marketing Departments work together to introduce diverse menus into the design on our concepts and menus.
We know that students work hard, and it is our goal to provide them with nutrition programs that are both healthful and delicious. Our campus dining service strives to offer culinary creations that replicate homemade comfort foods, but with a healthy twist. CulinArt Signature programs such as Eat Well allow students to make choices that they can feel good about. These selections focus on whole, naturally flavorful and nutritious foods. Our registered dietitian can often be found on campus discussing the latest nutrition trends, participating in health and wellness tablings, conducting dining location tours, and educating on special dietary needs, among other activities.
CulinArt is also committed to adopting sustainable foodservice practices. With an on Freight Farm and composter, herb gardens, fair trade coffee, SBU Eats Goes Green reusable to go containers and recycling used cooking oil to convert it into biodiesel, we are working towards making SBU a greener campus every day.
Culinary Values
Scratch Cooking
House-roasted meats, hand-rolled dough, fresh-baked pastries, house-made salsa, and more.
Produce Centric
Focus on fresh and seasonal fruits and vegetables, including lots of leafy greens, and combinations of colorful fruits.
Whole Foods
Whole, minimally processed foods, including fruits, vegetables, and whole and intact grains.
Sustainable Solutions
Cage-free eggs, non-GMO dairy, antibiotic-free chicken, sustainable seafood, local/organic produce (when available), and fair trade coffee.
A la Minute Cooking Techniques
Fresh, small batch cooking, just before service to ensure the best quality and eating experience.
Food Safety
The highest standards of food safety through stringent safety and sanitation procedures, regular employee training, and HACCP compliance.
Cultural Diversity
Celebrate culinary heritage through traditional cooking techniques as well as modified healthier adaptations.
Dietary Preferences
Meal options accommodate a wide range of tastes and dietary needs including vegan, vegetarian, kosher, halal, gluten-sensitive, etc.
Culinary Certification
Training our staff to master their techniques and crafts through regular learning and development initiatives.
Local Vendors
Reducing our carbon footprint through primary vendor purchases from the tri-state area.
Diversity, Equity and Inclusion
Diversity, Equity and Inclusion at CulinArt
CulinArt’s greatest asset is its people. We value our diverse workforce and make sure everyone has a place at the table to not only share cultural heritage but also to be heard and to help create positive change. Allowing an environment where our associates feel free to come to our workplace and be their authentic selves fosters lasting success and growth for our people as well as the people we serve. While we each have our own stories and our own strengths, we do share a single, common goal: to always be at our best. Whether we are providing career training or offering advancement opportunities, we empower our associates to ignite their passions and encourage them to create their own stories. As we serve the diverse community of Stony Brook University, we welcome you, our guests, to bring your authentic selves as well!
CULINART MISSION
Our mission is to be the industry leader in providing the highest quality dining services
under strict financial control. Through our core values –client focus, commitment,
quality and control, we position ourselves as a primary provider of contract dining
services to corporate, academic and leisure institutions in the United States, extending
from New England to California. In all marketplaces, we take a total regional approach.
Our success lies in our ability not merely to adapt but to continually revitalize and transform our services, pioneering the cutting-edge and unconventional. Restaurant-style retail dining programs are our mantra. Our distinction lies in tailored boutique on-site services and our strength stems from a balance of expert talent and the ingenuity of dining services for generation-next.
Related Links: