Bryant University’s Salmanson Dining Hall has been the host of fantastic feasts and countless memories for more than a half century — but that’s just the appetizer. When the Bryant community returns to campus this fall, they’ll find the time-honored space — affectionately known as “Salmo” — has a new look, exciting new features, and myriad tasteful tweaks both large and small, even as it retains its classic collegial atmosphere.
“These renovations take Salmanson to the next level,” says Inge-Lise Ameer, Bryant’s vice president of student affairs and dean of students.
Sharing a meal means more than eating together, Ameer notes. “I come from a family heritage tradition where food is a central part of community and I really believe that conversations over food in a more relaxed environment lead to some really deep and wonderful and funny conversations — the kind that become incredible memories,” says Ameer.
That ethos has always been the vision for the dining hall. “One of the most important values that we have at Bryant is community,” Ameer states. “We want Salmanson to be a lively, wonderful place where students can relax between classes, feel really welcome, and enjoy some excellent food together.”
Salmanson, named for former university trustee Leonard I. Salmanson ’72H, dates back to the opening of Bryant’s Smithfield campus in 1970 but this new renovation heralds a proud new era for the campus landmark and are one facet of an institutional focus on student wellbeing that extends across the entire university, from wellness programming to support services to dining. “It's really important for us to help our students take care of themselves physically, mentally, economically, and spiritually,” says Ameer. “It's not just our responsibility to help them be extraordinary in the classroom and in their future careers, but to also help them become their best selves and thrive in all aspects of their lives.”
These changes, and others outlined in Bryant’s strategic plan, also ensure that Bryant remains a standout for prospective students. “This sets us apart,” says Ameer. “And it shows how crucially invested we are in the student experience.”
The dining hall renovations come at a time of university-wide growth for Bryant. The Salmanson changes were developed and implemented as part of the university’s Campus Master Plan, which is launching the university into its third significant campus transformation over its 160-year history. Other elements of the campus master plan include:
- The 250,000-square-foot Business Entrepreneurship Leadership Center, which opened last year and serves as the new home of Bryant’s College of Business
- The 43,000-square-foot Navigant Credit Union Field House which will build upon Bryant’s reputation as a leader in athletic achievement
- The 85,000-square-foot Puishys Residence Complex, a new living experience for upperclass students opening this fall
- The Center for Entrepreneurship and Design Thinking, opening in the fall of 2025, which will provide
a dynamic environment for aspiring entrepreneurs to bring their ideas to life - The 3,440-square-foot Psychology Research Center, opening this fall, will house labs that span the field’s disciplines — including developmental, cognitive, physiological, social, and clinical psychology.
“I think that’s one of my favorite things about Bryant, how we are always adapting and changing to best serve our students,” Ameer notes.
The Salmo renovations, designed by architectural firm Amenta Emma and implemented by Bond Building, incorporate feedback from both students and AVI Foodsystems, Bryant’s food service partner. They are also distinctly Bryant. “Very early on, the architects asked us what our ‘vision’ for the space was,” said Ameer. “We told them we wanted it to be open, warm, supportive, and engaging.”
As always, students can enter from the main Unistructure entrance, but it has now been improved with a mezzanine walkway that leads to a grand staircase. A new secondary entrance allows members of the Bryant community and guests to enter from the exterior of the unistructure, and a new elevator has also been added to improve accessibility.
“We want to make sure that all of the members of our community can enjoy Salmanson to the fullest,” says Ameer.
Once inside, patrons will find a state-of-the-art dining room with new flooring and additional seating. “We were going for a look that was sleek, modern, and welcoming, and one that that takes much better advantage of the surrounding beauty of our campus,” Ameer explains.
But ambiance can only take an eatery so far, so Salmanson has revamped its servery with new equipment, millwork, and dining options. The reimagined dining hall now provides a full range of culinary choices from comfort foods to international offerings to plant-based cuisine, including:
- Roots, a rich variety of plant-based cuisine that is wholesome as well as exciting
- The Gallery, a highly interactive station that features an array of globally inspired cuisine
- Clarity, which features flavorful entrée selections from the nine common allergens
- Stack’d, offering premium deli sandwiches and wraps layered with fresh ingredients and signature spreads,
- Smoke & Fire, with its custom grilled burgers and innovative sandwiches and sides
- Umami, featuring globally-inspired street foods, specialty entrees, noodles and rice bowls
- Creations, where students can be the chef and create their own meals from smoothies to omelets and more at “Build Your Own Kitchen” stations — with guidance from an AVI staff member if they’d like
- The Bryant University Bake Shoppe, offering house-baked cakes, artisan breads and rolls, cookies and gourmet treats.
- Homestead Kitchen, home to a rotating menu of comfort foods inspired by the unique spices and techniques featured in various cultures
- Trattoria, where students can enjoy an array of handcrafted pizzas and contemporary pasta dishes from our Mediterranean kitchen
- Nutri Bar, featuring fresh local ingredients bring healthy eating to a new level, providing a selection of salads and house-made soups
- Be Bowl’d, where students can combine healthy grains, nutrient rich toppings, and house-made sauces to create custom bowls
The abundance of choices, Ameer notes, means that there’s something for everyone. An emphasis on international options provides opportunities for Bryant’s students — who come to the university from all over the country and the world — to both expand their palette or enjoy a taste of home away from home.
Some new stations, like the allergen-safe “Clarity,” were designed to ensure that student health needs will be met. Others like “Creations,” where patrons can create their own culinary masterpieces, were informed by student feedback. “Dining is always evolving, and we want to make sure that we evolve with it,” states Ameer.
Perennial favorites such as Salmo’s beloved chicken parm, she assures, will still be on the menu.
Some other great things will remain the same, as well. AVI Foodsystems — an industry leader in campus dining solutions — will continue to revolutionize Bryant's dining experiences at Salmanson, now aided by an expanded “back-of-house” with revamped mechanical and plumbing infrastructure improvements.
“These new renovations allow our partners at AVI to do even more and be even more creative,” says Ameer, who is especially excited for the Bake Shoppe. “I think everyone on campus knows I have a sweet tooth,” she admits with a laugh.
She’s also excited to see the entire campus enjoy the reimagined eatery. Salmanson, she notes, is a place where students, faculty, staff, and friends of the campus all come together. “Seeing that,” she says, “is the best feeling in the world.”