Students raise food freshness concerns

December 5, 2005 —

The monthly "Food Forum" was held on Wednesday, Nov. 16 in the Multi-purpose room by a small panel of Dining Services' managers.

Executive Chef Nick Kole led the forum by addressing student concerns ranging from dry bread in the RFoC to food menus. The notable student turnout provided a variety of items for discussion.

Concerns of dry bread in the RFoC led to the suggestion that the bread be put in a case or served in smaller amounts to keep it fresh. Kole responded by saying that a case has been ordered to hold the bread.

Some students brought questions about condiments including the spiciness of the nacho cheese, ranch dressing being too tangy, and the mayonnaise turning yellow and dry. Dining Services proposed to solve the problem by serving condiments in smaller dishes and rotating those more often to maintain freshness. They also stated that the cheese and ranch they purchase are regular recipes and they may try alternative recipes.

The rotation of the food menu was also a topic of discussion. Students complained about the randomness of the food menu and how short-lived some items can be. Kole stated that the menu is on a three-week rotation and that Heidi Shattuck, Dining Services' marketing manager, is working on posting the menu on Dining Services' Web site.

Students will now be able to grill sandwiches to their liking. It was announced that two sandwich grills would be made available on Nov. 17 in the deli area.

Kole also responded to one student's inquiry about having scrambled eggs available in the mornings. Kole stated that a lot of the food in the dining areas can be made to order, including eggs. He encourages students to ask the attendant at the Exhibition Station if they can make food to order.

One student commented on the mistaking of different pudding flavors. Students can plan on seeing more labels on foods in the dining areas, specifically desserts.

Students desiring a soup option in Einstein's Eatery can expect to see choices in January. These homemade soups will come, at first, in two flavors available at Grille Works.

Students with suggestions or concerns about the food or service in the dining areas are encouraged to bring them to the next Food Forum coming in December.