TVUC
Plum Market Kitchen
This urban market concept features all-natural, organic, and locally-sourced food, beverage, and wellness items. It also carries a selection of natural skin and body care, locally-crafted goods, wine and beer, and a full-service coffee bar. The signature recipe collection of grab and go foods features hot meals, fresh salads, fresh sushi, all natural soups, and made to order signature sandwiches. Plum Market Kitchen’s menu items are crafted on site from peak of season ingredients by our executive chef and culinary staff.
Case Western Reserve University students can take advantage of a variety of offerings using their CWRU meal plans, while faculty can utilize their CWRU CaseCharge or CaseCash. Meal orders can be placed through the Grubhub app, or in-store using a Grubhub kiosk. Check out our list of student essential items for $5 or less!
Address: 11473 Euclid Avenue.
Hours of Operation:
Monday – Saturday: 8:00AM – 8:00PM
Sunday: 10:00AM – 5:00PM
Visit plummarketkitchen.com/CLE for more information and a list of menus!
TVUC
Weekly Schedule
- Breakfast Mon-Wed/Fri, 7:30 am - 1:30 pm
- Breakfast Thu, 7:00 am - 5:00 pm
- Lunch Mon-Fri, 11:00 am - 2:00 pm
Featuring the following retail cafes at Tinkham Veale University Center:
MELT University: a local Cleveland gourmet-grilled cheese concept
PK at CWRU: southern-style comfort food
8TWENTY6: a deluxe salad bar
Pinzas: pizza, pasta, and daily entrees
Dunkin’: Nationally branded coffee concept
Stay Fresh
The Buzz: Food Intolerance Testing
Could food-sensitivity tests be needlessly limiting your food choices?
Helping People with Food Allergies and Intolerances Dine Well
Tips to make loved ones with food allergies and intolerances feel comfortable dining with you.
Telling Tales of Tofu with our Bon Appétit Chefs
We invite you to dive into Tofu Tales, our digital cookbook shining a light on the stunning versatility of tofu while amplifying the creativity and skill of our AAPI chefs.
Appreciating our Locally Crafted Tofu Partners during AAPI Heritage Month
Learn about two of our Locally Crafted tofu partnerships with Bui Natural Tofu and Meiji Tofu, both amazing family-owned businesses making the highest quality tofu for our chefs and guests.
A Celebration of Tofu for AAPI Heritage Month 2024
This AAPI Heritage Month, we are excited to shine a light on the ancient origins of tofu and its modern evolution as a rising staple across the US and in our cafés.
8 Kitchen Tips to Reduce Food Waste (and Save Money)
Tips for shopping and preparing food mindfully to help you from wasting food… and money.
Fennel Bulb and Frond Gratin
Not sure what to do with the fennel fronds? Use the full plant with this fennel gratin!
Incredibly Edible Stems
Many recipes for greens advise to de-stem before cooking, but we are breaking down the benefits of keeping them!
What are Emissions?
The food we eat every day is deeply connected to the environment, and its impact is profound: a third of all global greenhouse gas emissions can be linked to the food system. Learn more about the emissions in our food system.
11 Ways to Flip the Switch to Plants to Reduce Your Carbon Footprint
Flipping the switch from animal- to plant-based food can make a sizable impact on your daily carbon footprint – even for just one day! We’ve come up with eleven easy and delicious plant-based food switches to reduce carbon emissions during all three meals.
We’re Flipping the Switch to Plants this Earth Day
Join us in flipping the switch to plants this Earth Day by considering climate-friendly alternatives throughout our cafés. We will be providing scorecards so guests have the chance to track carbon emissions saved over the course of the day to encourage long-term switches and reduce our collective and individual carbon footprint!
10 Ways to Boost Flavor and Nutrition with Plants in Your Kitchen
Keep these strategies in mind to get the most flavor and nutrition from your produce.
Parmesan Honey-Roasted Cauliflower Steaks
With a little prep and a lot of love, this cauliflower “steak” will steal the center of the plate.
Plants Are For Everyone
When it comes to eating plants, it’s not all or nothing, so choose what works for you!
Celebrating Progress and Recognizing Continued Struggles for Farmworkers’ Rights
These food labels give meaningful insight into how the farmworkers who picked your food.
Nationally Branded Concepts
In addition to our Bon Appetit locations, we also manage several franchise locations that you already know and love.
TVUC Concepts
Eat Right — For You
Wellness
When it comes to wellness, Bon Appétit’s focus is on simple, delicious food — that happens to be good for you. To support long-term health, we are bringing more plants to menus every day in a craveable way, while emphasizing healthy cooking techniques. When healthy food tastes good, nourishing your body and mind becomes the easy choice.
Food Allergies
We serve thousands of guests with food allergies and sensitivities safely in our cafés every day. Our chefs, managers, and dietitians work closely with our food-allergic guests to create reasonable solutions to help them eat what they love. If you have questions about eating for your dietary needs in our cafés, reach out to us: we’ll gladly meet with you.
Sustainability
Wellness also includes the health of the animals, the workers, the community, and the Earth. They’re all connected. Bon Appétit has been committed to “food service for a sustainable future” for decades, and we’ve led the food service industry in tackling many important issues, such as cage-free eggs, antibiotics in animal production, and farmworker rights.
Well-Being Indicator®
The Well-Being Indicator® represents more than just numbers. It’s an at-a-glance guide to help you navigate your food choices by comparing the nutritional value of one dish to another. The more full the arrow, the more healthful the dish is for you.
Because we care about your health, we offer a holistic nutrition program that makes it easy to find the healthful options in the café.
Food Allergies
Serving Students with Food Allergies and Celiac Disease
The dining services team is well-trained in food allergy awareness and offer a number of options for students with food allergies and celiac disease. This includes communication about and modification to existing menu items, special preparation of menu items, and access to special products as agreed upon with students.
Daily menus for each café can be accessed at case.cafebonappetit.com. Menu items that are appropriate options for most students with celiac disease are labeled as “made without gluten-containing ingredients” and can be filtered to streamline searching using the dietary preferences filter. Top-9 allergens are included in menu names and/or descriptions whenever possible. For more on eating with a food allergy in our café, visit this page and view the guide on Food Allergies and Celiac Disease at Case Western Reserve University. Further questions about ingredients can be answered by our trained managers/chefs on-site.
Dining Without the Top-9
We understand that our guests with special dietary needs, albeit food allergies, celiac disease, lactose intolerance, or any other medically necessary diet simply want a safe place to make food choices, quickly. To allow guests to have readily available options that meet their needs, we offer SimplyOASIS — a destination in Leutner Commons and Fribley Commons where meals are served during lunch and dinner and are prepared without the use of top-9 allergens plus gluten through the sole use of whole foods.
Avoiding Gluten?
Leutner Commons offers a station dedicated to providing meals Made Without Gluten-Containing Ingredients. The Made Without Gluten-Containing Ingredients station provides menu choices that are based on ingredients that are naturally gluten-free or are gluten-free alternatives to traditional options. For this station, food is prepared by a trained culinarian, in a separate area of the kitchen, and following specific procedures to minimize risk of cross-contact.
For questions about these services or to request food allergy accommodations, students should contact:
Jim Boland, Resident District Manager
jim.boland@cafebonappetit.com
216-219-9557
Leilah Absi, MS, RD, LD, Resident Dietitian
Leilah.Absi@cafebonappetit.com
216-368-1055 or 216-218-2112
Disability Resources
Disability@case.edu
216-368-5230
Sick Meals
Someone You Know Feeling a Little Under the Weather?
Order a Sick Meal Kit To Go!
Sick meals to go can be picked up at either Leutner or Fribley.
How to get a Sick Meal Kit:
1. Give a friend your meal swipe card.
2. Let the cashier know you are swiping for a sick meal kit.
3. Go to the “Home Table” at Leutner or the “From The Home” Station at Fribley and ask for a sick meal kit
Each sick basket contains two packs of ramen noodles, a handful of crackers, two packages of oatmeal, two ginger ales, two pieces of hand fruit, two soup cups with lids, and two spoons.
For longer term meals, or students with special needs, use Zingle by texting (216) 208-5664 and specifying the location and your needs so that the appropriate chef can respond.
Order Ahead on the Transact Mobile App
Tell Us What You Think
Have a question while dining in a café? Send a text to 216.208.5664 and we’ll text you back using our Zingle program!
Common Questions
- I’ve been trying to eat a healthier diet. Will I be able to find a healthy food choice in my café?
- Can you tell me how many calories are in the foods in my café?
- How will you handle my concerns about a food allergy?
Zingle
Have questions, comments, or kudos?
Send a text to 216-208-5664 and we’ll text you back!
Be sure to include your dining location so the proper chef or manager can reply.