Future changes for food services

Brittany Galla
News Editor

Students who complain about the food service at Southern—whether it’s the prices, services, or just the food in general—may have a chance to relax: Chartwells, the food company that services Southern, has its contract ending in June 2008, meaning a new food service may be hired to cater the Southern campus.

To make the decision easier, Vice President for Student and University Affairs Ron Herron went to the students first. He, along with David Porter of Porter Consulting food service and planning, developed a food survey that was sent by e-mail to all students and staff to hear their opinions on what they aren’t happy with and what they would like to see at the dining halls. 634 students responded to the survey, as well as 193 faculty and staff.

After the survey was compiled, the university will write a Request for Proposal, detailing what the Southern campus wants and what prices they expect. Then, different food companies, including Chartwells, have the opportunity to bid on the request.

Before the request is written, Herron and Porter met with students on Wednesday, April 18 at the Student Center Theater. About 15 students showed up to express their concerns, including student government members and IRC members.

“Everything is unique,” said Porter. “We work on your behalf—what do you want your program to be?”

From the survey results, Porter and his team developed suggestions and changes for Southern to consider, but by no means does that mean Southern will pursue and push for the changes suggested. 

Herron said he and the committee will consider all the suggestions before making the final request.

Some of the suggestions based on the student survey by Porter’s team included: extending Conn Hall hours until midnight and the Student Center food service hours until 8 p.m. Suggested changes in Conn Hall included: make it open 24 hours during finals week; offer vegetarian and healthier options; have nutritional information displayed clearly on signage; offer regular themed dinners through the year; renovate and add an espresso bar; close the Ritazza store and renovate the tray drop area.

Suggested changes in the Student Center food court based on the survey: add a Subway, get rid of Coyote Jacks and Au Bon Pain; add a Panda Express, get rid of Mondo Subs; keep Sbarro or take it out and bring in Pizza Hut Express, and expand hours at Dunkin’ Donuts to 10 p.m.

The survey also suggested meal plan options that included commuters, faculty and staff, not just residence hall students. Prices were not included in the survey suggestions.

According to the survey results, most who responded wanted food that met their lifestyle and time flexibility.

Only 13.8 percent of the freshmen class agreed the current food service is satisfying, while 30 percent said it was unsatisfying.

But Herron said some of the discontent with food service also comes with the dining hall experience Southern offers, and drives him for changes in the near future.

“We need to make Conn Hall an attractive place,” he said. “And make it not like a mess hall. It’s the quality of food, plus where it’s being served. Fundamentally, dining is a social occasion, and we haven’t gotten there yet; we need a place that is comfortable.”

Herron plans to meet with Chris Piscitelli, Brad Crerar, and student government e-board members to talk about changing the food service and to compile a final a Request for Proposal by the end of semester.

Herron said there are three things he is looking for: food quality and freshness, facility appearance and cleanliness, and menu variety and selection.

Just because Southern is looking for a different food service doesn’t mean the food plan costs will go up, according to Herron.

“It will be competitive bidding, so it’s not necessary to raise prices,” he said. “We’ll have to work with what we’re doing; we can’t go over a certain percent and we tell the companies that they will deliver the program we developed.”

Herron said he is looking to develop a wide range of new dining options for students: more healthy foods, diverse options, such an ethnic and cultural foods, plus expanded hours.

“The ambience of Conn Hall, we have to change that,” he said. “Students go there because they have to, not because they want to.”

Herron hopes to add a coffee corner to Conn Hall, and to also encourage Programs Council to develop programs there, such as poetry readings.

As for what students can expect in upcoming weeks, the request will be done by the end of May. Bidders then have six to eight weeks to prepare their bids, and then the university narrows it down to three finalists by early fall. Then, the university will make surprise visits to other campuses that serve that proposed food service to see what it is like. By October, Herron said the decision will most likely be made.

“It’s an exciting time,” he said.