Eckerd College Vice President for Student Success Marjorie Sanfilippo, President Jim Annarelli and Eckerd College Organization of Students President Izzy Williams ’27 cut the ribbon on the John R. Saunders Dining Center on May 5. Photos by Penh Alicandro ’22
Eva Robinson confidently handed her student ID to the clerk and watched it swipe.
The first-year animal studies student from Maitland, Florida, was the very first customer of the John R. Saunders Dining Center at Eckerd College—the new main cafeteria for campus food services.
Minutes before Eva helped herself to salad and other treats, faculty, staff and students gathered outside the building underneath a canopy of bubbles to witness the grand opening.
“This facility represents not only a significant investment in our campus infrastructure, but also–and more importantly–a potent symbol of the College’s commitment to continually enhancing the campus life experience of our students and all campus constituencies,” President Jim Annarelli said in his opening remarks.
Annarelli acknowledged the “village” of people required to bring a project of this magnitude to completion including the Eckerd College Board of Trustees; Jerry Sparkman, Ram Vankat and Kevin Tenor of Sweet Sparkman Architects; Bryan Turnage, Jim Drake, and Walker Bean of Hennessey Construction; Eckerd planning and construction staff Peter Fritsche, Shawn Wilson, and Jamey Handorf; and Shondalette Randolph and Jason Hall, manager and project manager of Bon Appétit.
President Jim Annarelli and his wife, Anna, joined faculty, staff, students and the construction team for the first lunch service.
The end result is a new 12,565-square-foot facility built 16.5 feet above sea level with three entrance staircases, two elevators and outdoor seating for up to 120 on a covered patio. Inside, patrons will find booth seating, co-working bars with power outlets, elevated views of Frenchman’s Creek, an art installation featuring historical photographs of the College, an HD projector and retractable screen, and expanded food service stations that include a Mongolian Grill.
The new dining center is named after John Saunders ’71, a California entrepreneur who graduated from Eckerd with a degree in mathematics. A member of the Eckerd College Board of Trustees since 2005, John currently serves as vice chair of the Student Life Committee. He has been a generous supporter of both programs and facilities that enhance the quality of the Eckerd student experience—Saunders Point and the Saunders Lounge in Iota Complex are also named in honor of his contributions.
Eva Robinson ’29, the Saunders Dining Center’s first patron, added sweet potato fries to her lunch.
“This John R. Saunders Dining Center was imagined and designed with student voices at the forefront—from conversations about flexible seating to the importance of accommodating a wide range of dietary needs and cultural food traditions,” said Marjorie Sanfilippo, Ph.D., the College’s vice president for student success.
“It reflects our ongoing commitment to well-being, inclusion and sustainability in the daily rhythms of campus life.”
Eckerd College Organization of Students President Izzy Wiliams, a junior business administration student from Jacksonville, Florida, also expressed her excitement at this new chapter in the Eckerd story.
“I know our students have been awaiting the excitement of eating at this new dining center, and I am so excited to see this long-standing project become a reality. For students, this new dining center doesn’t just mean new and exciting food opportunities; it means more opportunities for students to connect and interact with one another,” Williams explained.
The grand opening ceremony was the first official act of newly-inaugurated ECOS President Izzy Williams ’27.
Following the speeches, Annarelli, Sanfilippo and Izzy picked up the ceremonial scissors to cut the teal ribbon and usher in the more than 100 guests eager to taste and see what the new facility had to offer. Early attendees were greeted with souvenir cups and reusable silverware along with brownies and cookies, for good measure. The featured lunch special, carne asada macaroni and cheese, received rave reviews.
“As much as some of us may have loved the old caf, it was definitely time for Eckerd to see such a large and impressive upgrade,” Izzy added. “With the beautiful outdoor areas that overlook Frenchman’s Creek, a modern and sleek dining area, and an outside lounge area located below, there is a place for everyone to enjoy in this new dining facility.”
