Dining services recently added food items to the College’s multiple eateries due to popular demand and local food trends. The Marketplace added the Mongolian station to their food rotation this semester. Director of Dining Services Eric Turzai created the Mongolian station because he wanted something in the Marketplace that was new and culturally creative. This station also provides more options to students who have allergies, who are vegans or vegetarians, or who are health-conscious. Students can also choose to use the Mongolian station when they are looking for a quick, made-to-order meal or when they are looking to be creative. Charles Downs, residential dining chef and production manager, said, “Students and consumers are looking for fresh made-to-order items nowadays, and that’s what the Mongolian station provides.”
The Mongolian station operates like the tossed salad and pasta stations. When the section is in use, the dinner option for the night is limited to one or two lines depending on what the chefs choose to put at the Hearth. On the nights that the most popular dinner option is being served, the hot meal will occupy all the lines, and the pasta station will be open to students. When the Mongolian station is being occupied, the pasta section is closed, because the two stations are similar in food items. In the upcoming weeks, Dining Services is looking to bring back some of the make-your-own options at the Hearth. These options will rotate on a cycle and will give students the opportunity to try new food items.
The Jay’s Nest also implemented some new items in their venue, including a milkshake machine and hydration station. Every semester, the Jay’s Nest employees reevaluate the food items and brainstorm new, fresh ideas to bring to the students. Student Senate requested a milkshake machine in the Jay’s Nest last year, and this year it was provided for students.
Some other food items added to the menu include: flatbread pizza, fried chicken and ranch quesadillas and different kinds of snacks. The Jay’s Nest staff is constantly trying new items for students, and they are open to suggestions and feedback. Joseph Riddle, the Jay’s Nest and Bird Feeder production supervisor, said, “Every semester we always try to keep things fresh and we always add one or two new items.”
The Bird Feeder added giant pancakes to its menu. Riddle introduced this option last semester as a special and they sold unlike any other special had done before. Riddle then decided to add the giant pancakes to the permanent menu and incorporated multiple variations to the option including a s’mores giant pancake. “Our menus are based off of student feedback and what the students want; without the students we wouldn’t be in business,” said Riddle.
Dining Services provides students with a variety of food options, and they try to meet the needs of every individual student. Its employees are actively listening to the needs and wants of students, faculty and staff on campus to ensure that the consumers are receiving the newest food trends. For more information on the custom dining options, contact Eric Turzai at (717)-361-1245.
