The Observer, September 14, 2007
Volume XL, Issue 3
Bon Appétit making meal plan dollars work
click to enlarge
Student dining is getting a makeover this year as Bon Appétit implements significant changes to all student dining facilities.
In response to favorable student reviews, Bon Appétit will continue making changes to its dining menu this year to further increase student satisfaction.
"Our web-based student surveys completed every spring have shown a consistent improvement every year Bon Appétit has been on campus," said Dan Farrell, marketing manager for Bon Appétit.
An important component of those changes is the addition of Indian food to the Bon Appétit menu. The consultant chef for Bon Appétit, Chef Tilia, flew from California to hold a daylong seminar on Aug. 6 for 12 chefs, cooks, and managers here on campus.
Tilia reviewed authentic spices, recipes, and methods for Indian foods. "We have a new spice vendor that will provide us the spices to make great Indian food," said Farrell.
The Indian specials will be featured once or twice a week at both Fribley and Leutner dining halls.
"I think this is a great way to diversify the types of food served at the dining halls. After a few years, the food gets kind of repetitive. This is just another choice for students. And perhaps I'll finally acquire a taste for Indian food," said senior Selim Kahveci.
Other menu changes will take place at Grab It and L3 – some of those changes may already be apparent. Bon Appétit plans to implement new menu items in both locations as well as the convenience store on the north side of campus.
"I agree that Bon Appétit should expand the menus at both places. If we're using a meal swipe for Grab It, we should definitely be getting our money's worth. And recently, the sandwiches have gotten much smaller, the juices have disappeared, and the cookie packets have decreased from two cookies to one. Something needs to change," said senior Andrew Lavik.
At the main dining halls, Fribley and Leutner, students will see an expanded baked goods section with more rolls, desserts, and pizza than before.
In addition, on Sept. 25, Bon Appétit will take part in the Eat Local Challenge for the third year. Food corporations are challenged to use locally grown ingredients, except for salt, from a 150-mile radius. At Case, each dining unit will showcase a meal from the challenge.
Despite the difficulty, Bon Appétit strives to use local ingredients on a regular basis.
"This is an example of our on-going operating philosophy of buying local, sustainable foods to ensure there is a vibrant economy of local farmers, ranchers, and artisan food suppliers providing fresh, flavorful, healthier foods that don't impact the environment by long-distance shipping and degrading of nutrients in our products," said Farrell.
Aside from menu changes, Bon Appétit has big plans ahead for Leutner and all of Northside dining.
"Bon Appétit and Campus Services have signed an agreement to fund the research and building studies to replace or extensively remodel Leutner Dining Commons," said Farrell.
Bon Appétit hopes to remodel the vast majority of Northside's eateries in the future.
"I think I speak for a lot of people when I say that I want booths back at Leutner. Fribley is just so more aesthetically pleasing than Leutner, so I hope Bon Appétit can do something to give the place a facelift," said sophomore Karen Ko.
With all these changes, however, Bon Appétit is being extremely cautious about environmental issues and waste disposal. The company is in the process of expanding its compost project to reduce its waste stream, and it is anticipating a new chemical and soap contract for the fall in order to convert all the cleaning agents to environmentally friendly versions. By this time next year, the new cleaning agents should be in place.
