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Students spent more of their meal plans and utilized the meal plan calculator last semester, according to Helen Wechsler, director of Dining Services.
The increase in available student meal funds was generated due to the elimination of the capital restoration fee, which goes toward renovations and maintenance of dining facilities.
The fee was originally deducted from board charges, but the decision was made last year to eliminate it completely in order to give students their full allotted meal plan of $1,825.
"I didn't get the sense that people were aware of the change," said Wechsler. "Students spent it, which was good."
Other changes were met with success as well, said Wechsler, the most successful of which was predetermined sizes for salads. Prior to last semester, all salads were priced according to weight. Salads, as well as candy and frozen yogurt, are now priced according to container sizes.
The popularity of pricing salad by container size, however, has not translated over to candy.
"Not weighing candy anymore was the least popular change," said Wechsler. "People complained about the bag sizes, so we changed them."
Change was frequent as the year progressed. Addie's, an eatery located upstairs in Corcoran Commons, changed from a Mexican style menu to one involving tapas, or small plates. The alteration had mixed success.
"We opened with the small plates concept upstairs, and it didn't satisfy enough people," said Wechsler. "It didn't draw a big enough crowd to relieve congestion downstairs."
What was successful, however, were the sandwiches sold upstairs. "[Students] seemed to like [having sandwiches upstairs] after they figured it out," she said. "Having them there got the lines smaller."
Desserts such as the molten chocolate cake were also kept upstairs. Another sweet development was the increase in gift item purchases, such as birthday cakes and bundled packages.
Wechsler said Dining Services is looking to provide more items like that in the future.
While the department is currently assessing its finances from last semester, several changes in its programs and buildings are set for this semester and next year.
The second floor of Corcoran Commons will be renovated this summer in order to better utilize the space. More space saving alterations will be done downstairs as well. "There's going to be a renovation of the servery," said Wechsler. "It's really going to be an improvement and will alleviate congestion."
The salad bar will be split into two double-sided salad bars. The bakery area and self-serve options will also be enhanced to provide easier access for students.
"Students will be able to pick their own toppings for omelets instead of the chefs doing it for them," said Wechsler.
The plastic shields in front of the servers, also known as sneezeguards, will also be changed because they are very old.
Wechsler said they will also test extending Late Night hours for Corcoran Commons on Thursday nights until 2 a.m. and Late Night hours until 2 a.m. on Fridays in Stuart Dining Hall on Newton campus. The hours will undergo a test run later this semester. Changes will be made pending on the tests' success.
Product issues are also on the horizon for Dining Services. While she could not comment on the campaign to kick Coke off campus, Wechsler did say that the department is looking into which coffees to use at all campus dining locations.
"We're choosing from what coffee to keep," she said. "Do we do Starbucks or Peet's? Do we have coffee just at the cafés?"
Wechsler also said that new food items will be tested at dining halls this semester. These items will include different lunch concepts and heartier menu items for the winter season, as well as new sandwiches in the Eagle's Nest.
When asked about the possibility of instituting a program where students can submit recipes from home to be made for the masses, Wechsler said such a feat would be challenging to put in place.
"Home recipes are never meant to be made in bulk," she said. "When you're cooking a chicken, you cook for possibly four people, but here you have to provide for as many as 800 people at a time. The recipe doesn't always turn out like mom made it."
Wechsler, however, encouraged students to get involved with the dining services committee if they want to see menu changes.
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