Imagine having to feed 1,900 people every day for nine months, keep the meals interesting, have healthy options and do it all on a budget. This is what Eric Turzai, director of dining services, along with the staff, does every
year. This year, Turzai and the Dining Services staff will introduce new menu options and work to better accommodate students’ specific dietary needs.
Turzai discussed the future of Dining Services and possible changes to meal plans and the overall dining services experience on the horizon. As returning students may have noticed, the menu itself changes at the beginning of every year, with some minor changes occurring between semesters. Major changes are planned during the summer months, leaving the Dining Services team more time to discuss options and figure out details. Most changes in the menu are decided by observing which foods and food combinations are popular or unpopular with the students during the year. Foods that were not very popular the previous semester are removed from the menu, while some new options are added.
Dining Services holds a themed meal every spring to showcase some new menu options. Last year, for example, they held a pirate-themed meal. Included among the menu choices that day were fish tacos, which turned out to be very popular and have since been added to the menu. Menu changes are scattered throughout the five-week meal cycle. Turzai says the reasons for these are to “keep it fresh for students” and to have a few nice surprises.
One of Turzai’s main concerns is the current set of meal plans. The current three meal plans have been the same since he started 12 years ago. Some options he is discussing with a meal plan consultant are a possible “unlimited meals” plan, a plan with to-go options and simply a plan with more Jay Bucks.
The Dining Services team would also like to add more seating options. Unfortunately, they are limited to the current space. Additional space may be added in the future, but there are no definitive plans to do so. The Dining Service team does not let these limitations stop them. They are always working to find creative ways to enhance your eating experience. For example, they are hoping to use the Mongolian Grill station to offer a pancake bar, quesadillas and other special meal options.
The staff at the Marketplace must also be aware of students’ special dietary needs. They are careful to offer well-balanced meal options for students who follow vegetarian or vegan diets. They must also be aware of many different food allergies and offer meals to accommodate them. Turzai said that due to space limitations they are not able to have completely separate food-preparation areas for food allergies, but they do work hard to ensure food is safe. Students with any specific dietary needs are encouraged to contact Dining Services to make individual arrangements.
Dining Services management has noticed an increase in the number of health-conscious students. However, Turzai pointed out, bad eating habits are usually formed long before students arrive at Elizabethtown College. In order to help students eat more healthily, the staff offers daily meal suggestions for a healthy, well-balanced diet that matches almost any dietary need.
Turzai emphasized that Dining Services wants to provide the best meal-time experience for all students. In order to do so, he and his staff rely on comments and suggestions, both positive and negative, from students. He stressed his open-door policy and encourages students to contact him with concerns.
Providing meals for 1900 students is a daunting task. Using past experience, current trends and student suggestions, Dining Services works to supply the food necessary for students’ success and health.
