LETTER: West Campus dining to adapt

I would like to clarify the steps that have either been implemented or will be taken to maintain the quality of the West Campus dining experience in anticipation of the opening of Student Village Phase II. (STAFF EDIT: ‘Dining hall dilemma,’ March 23). Several years of planning have focused on two main areas: making enhancements to the Fresh Food Company operation and increasing the number of on-campus Dining Points options in the vicinity of West Campus.

The main enhancements to the Fresh Food Co. are: providing additional points of service in the food serving area, increasing the number of tables and chairs and augmenting the dinner service period to handle peak customer counts. An additional saut’eacute; station next to the brick oven was completed this past summer, and a new entr’eacute;e station will be constructed this summer. By making adjustments to the original seating layout and purchasing new tables and chairs, the Fresh Food Co. seating capacity increased this past fall by 110 seats, from 780 to 890 seats. Customer counts at the Fresh Food Co. reach peak volume during the dinner service period, more specifically between 6 p.m. and 7:45 p.m. Starting this fall, the dinner service period at the Fresh Food Co. will be increased by one hour (ending at 9 p.m. rather than 8 p.m.). Next year, the Fresh Food Co. may equal or even surpass Warren Towers as the dining operation that serves the most customers (with a seating capacity of 785, Warren Towers currently serves on average 10 percent more meals per week than the Fresh Food Co.), but the Fresh Food Co. will have 105 more seats and two more entr’eacute;e stations than Warren Towers.

As for creating more Dining Points outlets in the West Campus area, the Buick Street Market & Caf’eacute; is in the process of adjusting its product offerings with the emphasis being on food options. This transformation began this past fall with the completion of a full service Dunkin’ Donuts operation. A variation of Loose Leafs and the Charles River Bread Company (both featured in the Union Court) will be added this summer. Salads and sandwiches were the clear favorites based on the responses in the May 2008 Buick Street Market & Caf’eacute; customer survey. The Buick Street Market & Caf’eacute; will keep many of the popular convenience food items and, starting in the fall, will accept Dining Points for all purchases. A new retail food concept is planned for the lobby of Claflin Hall. Based on student feedback, the focus to date has been on identifying a healthy quick service concept.’ This new alternative, which will accept Dining Points, will also contribute to alleviating congestion in the Fresh Food Co. during peak periods.

We believe these measures will offset the net increase in the numbers of students dining at the Fresh Food Co. next year.

Craig Hill

Associate Vice President for Auxiliary

Services