Gone are the days of wobbly table legs propped up by paper coasters in Isaac’s Bar and Grill.

Known to alumni as Skybar Lounge, the second level of the Brock University Students’ Union (BUSU) restaurant is under new management and boasts a new atmosphere, menu and name.

Over the past several months, nearly $100,000 has been invested in Union Station and Isaac’s Bar and Grill. Most noticeable is the new look of the second floor, now known as Isaac’s Bar and Grill. The restaurant’s walls are adorned with Badgers jerseys, photos and memorabilia to give it a sports bar feel. A fresh coat of paint, tables, chairs and sustainable flooring complete the new look.

Members of the Brock University Students’ Union management team Executive Chef Dave O’Connor, Bar and Hospitality Manager Dan Celetti and Director of Business Operations Heather McLearn are excited about the improvements to the second level of Isaac’s Bar and Grill, formerly known as Skybar.

“There’s a long-standing joke we have around here about blowing budgets on coasters to prop up wobbly table legs,” said Heather McLean, Director of Business Operations for BUSU. “It’s been a long time since any TLC was put into the space.”

Less visible improvements have been added in the form of specialized food and beverage equipment.

Also new to the venue is Dave O’Connor, BUSU’s Executive Chef.

O’Connor joined BUSU in August, leaving a position he held for three years as Director of Food and Beverage, and Executive Chef for Four Points by Sheraton St. Catharines Niagara Suites. When asked why he chose to come to Brock, O’Connor said he was ready for a new challenge.

“Brock’s atmosphere is unique to this industry,” said O’Connor. “The dynamic of students makes me feel young again. I often make reference to older things and they have no idea what I’m talking about.”

Since joining BUSU, O’Connor has improved the menu, which now features items like hand-made gluten-free burgers and club sandwiches as well as Halal ground beef nachos and taco salad. A Halal burger is expected in January.

Items such as salsa, bruschetta, gravy, marinara sauce and some salad dressings are made from scratch with fresh, local ingredients. Daily specials are posted outside in the lounge and include items like hot turkey sandwiches and chicken wings.

The bar serves local favourites including Brock’s own Badger Beer. Special events include beer and wine tastings with live music. McLean said catering packages are available for Brock faculty and staff.

“We’ve catered anywhere from 10 to 15 for a breakfast to more than 100 people for a luncheon,” she said.

Brock’s Shipping and Receiving team recently hosted its holiday party with a hot turkey and stuffing lunch. Every Badgers men’s and women’s basketball pre-home game meal is hosted at the restaurant.

In addition to the upgrades and personnel changes, a new loyalty program rewards members with points that can be redeemed for future food and beverage purchases.

But while McLean and O’Connor are pleased with the recent developments at the restaurant, they’re most proud of the opportunity it affords to students.

Between Isaac’s Bar and Grill, Union Station and General Brock, BUSU employs nearly 150 students in the food and hospitality industry. Their hours are flexible around class schedules and other commitments.

“The students learn important life lessons,” said O’Connor. “For example, the eight students working in the kitchen learn how to follow a recipe and make many of the food items from scratch. They also learn about cleanliness and organization — skills that are transferrable to managing their own homes.”

Students interested in working for BUSU are encouraged to view job postings at brockbusu.ca and CareerZone. A job fair will take place in early spring to hire for September positions.

Faculty and staff interested in catering are asked to contact Jessica Carey at x5069 or jcarey@brockbusu.ca

“We hope that these improvements will show how important student-owned businesses are on campus,” said McLean.