After over a year of construction, the newly-renovated Rose Hill Marketplace opened on Sept. 3. Located on the first floor of the McShane Campus Center, the Marketplace renovation features nine different food stations and expanded menus, new seating options that hold a capacity of 800 people and updated kitchen technology. The renovation is Phase 3 of the McShane Center construction project, one of the project’s final phases.
“The remodel includes 11 stations, including Restaurant Row, an area containing four (4) concepts: The Iron Skillet featuring made-to-order meals all day, Trattoria Italian Kitchen with hot from the oven pizza, Ignite Grill and Sweet Nothings, with many house-made desserts,” said Xavier Bowden, marketing manager for Ram Hospitality.
Jamie Serruto, FCRH ’24 and United Student Government (USG) vice president of Facilities and Dining emeritus, worked closely with the Facilities and Dining committee to bring the project to life. According to Serruto, students’ main concerns were the sourcing and quality of food, the frequency of dishes and the process of preparation.
“The goal of the Facilities and Dining committee was to bring greater engagement and promote student involvement… We met on a weekly basis engaging with architects, consultants and executive staff to give input and help them tell their story. When you know the people who are preparing your food, when you understand the process, you build a sense of trust and understanding,” said Serruto.
Similarly, Chris Konefal, GSB ’25 and USG’s VP of Facilities and Dining, said that the updated Marketplace adequately addresses students’ concerns.
“The main concern from students about the Marketplace was making sure there were plenty of food options based on dietary restrictions along with better food quality. Inside the new Marketplace, you can see into the kitchen so you can watch the cooks prepare the food everyone will be eating.”
The space’s stations include halal, deli, grill and pizza, vegan and dessert. The new space also features a selection of board games, playing cards and coloring pages along with colored pencils for students.
“Students can look forward to nine stations where food is stored, washed, cut, and prepared in front of you with cuisines ranging from deli, grill, halal, pizza, salad, vegan, [allergen-friendly] and dessert. Students should look forward to personalized, made to order meals, openness of food preparation, chef interaction,” noted Serruto.
Before the Marketplace reopened, some students expressed concern that the food quality would remain the same as pre-renovation; Fordham continues to cater Aramark. Serruto and Konefal disagree.
“I think that the new space allows for a complete revival of the Fordham dining program. This is a time to look forward and not look back. There are new recipes, new equipment and a new style of preparing food for the Ram community. The space is versatile and students have a first hand look at their food grill to plate. 70% of food is being prepared in the open as opposed to the previous 30% in the old space. I truly believe that this renovation will improve food quality and the student experience,” said Serruto.
“The quality of the food should be significantly improved because of the new kitchen options. There is also a Chef’s Table where Chef Bell and other chefs will be able to showcase their cooking abilities. Those events at the Chef’s Table will be advertised through marketing,” commented Konefal.
On opening day, students gave positive feedback on the updated Marketplace.
“I was really excited to eat at the new caf because the options were limited on the second floor. I was so excited that I told my whole O’Hare [Resident Assistant] staff. The food is of better quality and they have way more options to pick from. So you can mix and match from each station and have a great meal,” said Jocelyn Defex, FCRH ’25.
Vesa Prevalla, FCRH ’25, is pescetarian and opted for a salad.
“While I don’t think many people thought a physical upgrade is what the caf needed, it definitely seems like a nice place to sit and spend time with friends! The food today was scrumptious and notably fresh — I hope it stays that way past opening week.”
Although the space can only hold up to 800 people, the Marketplace offers a diverse range of seating: booths, tall tables, long tables and benches, many with outlets as well.
“Although not as conducive to people watching as caf before, the new caf is so lovely!” said Indira Kar, FCRH ’25.
Other destination dining options, such as the Chomp Truck, will remain open. However, Marketplace alternatives such as Bepler Commons and the Second Floor McShane Dining Hall will close.
