Revamped Commons to increase campus dining options

1920 Commons

After a summer-long renovation project, the Class of 1920 Commons will offer new, delicious dining possibilities, including more fresh, locally produced food.

When the Fall semester begins, students, faculty, and staff will find new, delicious dining possibilities on campus, including more fresh, locally produced food. 

After a summer-long renovation project, the Class of 1920 Commons, at 3800 Locust Walk, will feature an attractive new Starbucks, complete with a fireplace. The shop will serve coffee, of course, as well as sandwiches, salads, and other beverages.

The revamped middle level of the Commons is a one-stop shopping spot for food needs during the day, as well as prepared offerings to take home for dinner. A new convenience store, the Gourmet Grocer, will have all the amenities of a corner store, plus many locally grown fruits and vegetables.

The Global Fusion stand will offer eats such as rotisserie chicken, whole pizzas or slices, and made-to-order custom entrées. Consumers can choose fresh ingredients, such as chicken, tofu, vegetables, and pasta, and the chef will whip up an entrée in minutes. 

Commons outside

An artist's rendering of the expanded patio at Class of 1920 Commons.

“It allows you to eat what you want, and have it cooked the way you want,” says Pam Lampitt, director of hospitality services at Penn.

The top level of 1920 Commons will remain “all-you-care-to-eat.”

Stephen Scardina, resident district manager of Bon Appétit, which manages food services on campus, says 1920 Commons will offer food to suit the Penn community’s varied taste and dietary needs.

“We’re very conscious of the different customer base we have,” he says. “We have people who are vegetarian, vegan, and people who need gluten-free products.”

Also at the revamped Commons, diners will find sushi, barbequed foods, and a new space to eat their meals. The patio has been expanded for more people to dine al fresco. The space is available for parties of up to 100 people.

Originally published on August 9, 2012