Mel Rising Dawn Cordeiro
News Editor
In the second meeting of the year, Michael Ward, the Interim Director of Dining and Retail Services, met with students to discuss changes and updates to the Bistro and the Donovan Dining Center. The point of these meetings with students is to “collect all your feedback and form it into an action plan,” said Ward. He goes on to say that he “sits down with the managers on the team to review the things that have been brought up. We tend to chart it out as “If we can do it, what are we going to do? When will we do it? How will we do it?”
Ward acknowledged that the dining center is short-staffed and that they are doing everything they can to serve students in the best way possible. Having said that, one of the major changes Ward is hoping to execute is to keep the DON open for an extra two hours on Saturdays. Ward is also looking to add a full-time baker to the staff, saying that they have the approval to do so. If the proper amount of staffing is obtained, there is a possibility of staying open later overall.
The Beestro is also looking to add a fryer as well, pending an air quality test to determine feasibility. Ward acknowledges that students are asking for wings and mozzarella sticks, and while they can be baked and have been in the past, having them fried is ideal.
One of the main concerns brought up by the students was regarding the transition period between breakfast and lunch. If a student goes to the dining hall around 10:30 a.m., they will find just about everything closed to transition to lunch service. Students expressed concerns about not having access to items during this period. Though, understandably, stations need to close for this transition to occur, Ward and the dining hall management will investigate ways to make this process smoother since, as Ward says, “no one should go hungry.”
Another important issue that was discussed revolved around food allergies. It has been noted by students that other students put regular batter into gluten-free waffle makers, which was a serious concern for gluten-free students. It is important to note that the DON is nut-friendly, not nut-free, as their supplier, Sodexo, cannot guarantee their food is made in nut-free facilities. The DON chefs do not use nuts in their cooking. Vegan and vegetarian options were also discussed, as tofu is not always a popular choice. Students also called for more dessert options, different food bar themes, such as a nacho bar and popcorn.
Overall, the students in attendance had nothing but positive comments for the food service staff. Individual staff members were shouted out as being attentive, friendly, and always willing to help students. One student remarked that during busy periods, “the cashiers go into “beast mode” and have your food rung up before you even get to the register- all you have to do is swipe your card. It’s amazing!”
Ward encourages students to continue to submit feedback, whether anonymously or directly to DON staff. He also encourages the submission of recipes for whatever foods students would like to have. Recipes can be submitted to Ward via his email at mward@ric.edu, to Bethany Tucker, Registered Dietician, at btucker@ric.edu, or to the general DON email at diningservices@ric.edu. If anyone has any specific questions, problems or concerns, they are encouraged to contact any of the above emails.
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