A new era for Donovan

It doesn't look like it belongs at Rhode Island College. It almost seems out of place here. But since Saturday, it's been the talk of the campus, and if you haven't seen it, prepare to be shocked.

The renovation and overhaul of Donovan Dining Center, a long-anticipated project that has been in the works for years, saw holdups due to the narrow window of time allotted for construction, and delays with contracts being approved by state purchasing. Complicating the process, work could only begin once the majority of residents were off campus, and college administrators debated whether the construction could be finished over winter or summer breaks.

But working down to the wire, contractors and RIC staff were able to get the facility operational just hours before it opened on Saturday, Aug. 28.

Donovan, operated by College Dining Services (CDS), was closed for nearly the entire summer while work was underway. Students, faculty, staff and visitors to the campus were treated to expanded menu options in The Galley and The Café during the construction. Work began shortly after Commencement, and was completed – for the most part – on Friday, one day before the building needed to be on line for move-in weekend.

"We're still in a work-in-progress stage," said Vincent Flemming, director of CDS. "There's a lot of things we haven't implemented yet, especially in terms of the menu."

Flemming, who has accumulated 35 years of service at RIC since 1974, said the work was the biggest project that has been undertaken for the campus foodservice operation since 1994, when the building last underwent a major renovation. This project, which is about 90 percent complete, dwarfs the last renovation, Flemming said.

While minor details still need to be completed in terms of construction, CDS staff still plan to implement many changes to the menu.

Arthur Patrie, CDS's associate director, said they are trying new items in one-day tests to expand menu options. Already Patrie, who has been at RIC since 1987, has experimented with sushi and Georgio's gourmet sandwiches, which each sold well enough to bring back. Over the course of the semester, diners will be treated to an ever-expanding selection of entrees and grab-and-go items, along with the familiar grill line, deli and salad bar.

"Our new grab-and-go concept will change based on student preferences," Patrie said. "We're happy we were able to address a lot of concerns the customers had. [They] will find it a lot smoother."

The entire renovation project has been customer-driven from the start, according to Flemming. He and Patrie said that the Food Service Advisory Committee was instrumental in working with students, especially residents, to "champion change."

The changes are evident from the moment you walk in. New floors, fresh paint in eye-catching, pleasant colors of burgundy, light gray and tan, and a new entrance to the foodservice area greet diners. A large rug that reads "Welcome to Rhode Island College Donovan Dining Center" guides the way to the foodservice area, while an oversized television monitor welcomes students back while thanking them for their patience "as we finalize our renovations."

The foodservice area itself has been increased in size to improve foot traffic flow during busy periods, according to Patrie. Four small, flat-panel monitors provide customers with information, while service counters adorned in colorful wood and tiles weave around the room, replacing the stainless steel, crowded counters students once complained about.

Student reaction

Reaction from students across campus was mixed, though they universally agreed that the renovations were a major improvement.

Chris Dorval, a senior, said the changes are "so much nicer than last year. It seems more open and efficient.

"The food isn't much better, though. I come here for the ambience," Dorval joked. "[It] reminds me of the Registry."

Syeda Menebhi, a sophomore transfer student, said, "It's nice. It's very open. The food is OK, but the lines are long."

Senior Maria Dandrea had no complaints. "I like it. It's more open the way they blocked off the [foodservice] section. It looks cleaner," she said.

And what do new students think about Donovan? Freshmen Kevin Ngin said, "It looks pretty good – the food is good."

But Tom Rodrigues, a senior, said the eight flat-screen televisions in the dining area "could be utilized better."

The monitors are the result of the Student Activities Marketing Department's transition from the former Student Graphics. Student organization event and recruitment advertisements, campus announcements and more are now displayed on the monitors instead of printed banners, a system CDS staff say they want to expand in the future as more features come on line.

The dining area also features a brand new, built-in public address system and projectors for events, which, for the first time in years, will feature live programming from WXIN throughout the day. Even the cutlery station has been overhauled, with improved forks, knives and spoons and napkins in dispensers, replacing the often-messy plastic bins of old.

"The feedback has been positive and encouraging," Patrie said. "People are still giving us suggestions and we are thankful for them."

As far as the monitors, Patrie said that they bring a variety of information to students efficiently and in a modern way.

"This is what most schools are doing now anyhow," he said. "We want to use the technology to bring the customers and college community the information they want."

An interactive dietary kiosk, with information on upcoming menus and ingredients of CDS's food, will be online soon, one of many small changes that are scheduled to be implemented in the coming weeks.