By Rachel Sell
New menu options and familiar favorites came together at The Blazer Grill to create more variety in student meals this year.
According to Director of Dining Services John Bragel, the changes at The Blazer include more robust breakfast choices, as well as new toppings and sauces for more irreplaceable lunch offerings, such as burgers and fries.
For breakfast, French toast sticks are a popular new choice. In addition, different sandwiches and biscuits with eggs, bacon, cheese, and other ingredients have made it onto the menu.
For lunch, The Blazer flaunts a new roster of burger choices at their B+F station, such as a new chipotle black bean burger and an avocado pepper jack burger. They have also brought a new spread of crispy chicken sandwiches.
The products are a result of last year’s survey results, product reports, and word-of-mouth. Bragel, who has worked in higher education dining services for 30 years and spent four years at Hood, said that student feedback is important to the operations at all the dining locations on campus.
“We want to know what’s working and what’s not working,” Bragel said. “It’s meant to be a changing program.”
Bragel said that communication, be it face-to-face or via a quick email, is central to the success of the program. He said he wants Hood students to know that they have a voice, and dining services is committed to providing real answers to all requests.
“Come and talk to us,” Bragel said. “No question is too small… no comment is too small.”
According to Bragel, the dining hall is the students’ space rather than his, and his role is to make students happy. The dining service team discusses all complaints and criticism during pre-service meetings.
“The team takes it to heart when they receive a complaint,” Bragel said.
College dining often has a stigma attached to it, according to Bragel. However, he said that the dining service staff at Hood is committed, and every member of the team puts their heart and soul into their work.
Many students have tried the new sandwiches and gave somewhat mixed reviews.
“I’ve heard that the Nashville hot chicken sandwich has gotten different responses,” said student Olivia Pietanza. “They used chicken tenders instead of patties and could’ve used more hot sauce, but I think it tasted fine.”
Another student, Emily Webb, said that The Blazer and its display were more eye-catching this semester, but that she hasn’t tried much of the menu yet.
According to other students who have eaten from The Blazer, the new menu items were sometimes improvised because of shortages of bread and other ingredients during the first week of class, which led to some disappointment.
However, Bragel said that The Blazer was a popular choice for meals during the first week of class, which left many items in high demand. The Blazer usually sees an influx of students during the first two weeks and, according to Bragel, things will return to a normal ebb and flow.
Every month, the dining services team produces a calendar to create variety in the meals on campus, to prevent students from becoming bored of the same kinds of food. This year, plans are in the works for a Taste of Maryland event, among others. “We try to make it fun and fresh,” Bragel said.
Be the first to comment