By Mary Milligan
The fall semester of 2014 has brought some new features to Hood’s dining hall, as well as some major changes within.
While there are struggles with variety and having similar options every day, students seem to be enjoying the new features including the pasta station, the made to order deli, and the variety of new drink. Another big change that has been is the to-go boxes, which are not only environmentally friendly, but save thousands of dollars on paper products.
Changes in the dining hall caused few problems for the staff, like finding enough counter space and proper refrigeration.
Jennifer Scarborough and Jason Shultz shared that there are more changes to come to the dining hall in the coming weeks. For example, there will be more options such as gluten free and vegan sections, as well as featuring a meal at the Evo Station, the round to grills, at each meal.
The changes have not only affected the dining hall but The Blazer as well. The menu has changed, including the to-go selection that now has a much larger variety, and they’ve even added a newer coffee menu.
Even with the new changes, some student’s dislike the new plan. Kristen Banks says “she misses being able to make her own sandwich.”
However, Hanna Martinez pointed out that it is easier for the dining hall staff to make the wraps.
Changes have and continue to be made to improve the dining hall. Opinions remain mixed on whether changes overall are positive.
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