Letters & Opinion
Students will see a change in the set-up of the Debot Dining Center next semester as they revamp the dining services while transitioning to a self-operated food service from the current contracted service, Chartwells.
If you have any suggestions or recipies you want submitted to the process e-mail Mark Hayes, the new food service director at mhayes@uwsp.edu.
Hayes, a vegetarian himself, will be looking into more options for vegetarian dining and integration of local and sustainable food.
High Five thanks you!
The Pointer
ajuhn217@uwsp.edu
As the school year comes to an end, the university food service self-operation is just getting started.
Meal plans have been changed to what is called a block plan. They are called block plans because the plans are no longer on a weekly basis, but by semester. All of the plans cost the same, at $1,138 just include different features. There are four meal plan choices.
Students currently living and returning to the halls next fall will be asked to choose their future meal plan before the semester is finished.
Reviving the Debot Dining Center is at the top of the list for Mark Hayes, director of university food service, and Executive Chef Angel Alcantar.
“Our big focus … is going to be on the whole food program there. Improving the nutrition through following basic recipes, executing cooking in small batches,” said Hayes. “So you’re walking in [and] you are getting something that hasn’t been waiting for you for an hour or two. Expanding the offerings, improving the general selections.”
The prime vendor still has not been announced, but it is down to two companies. The decision will be made shortly and the contract will last three years.
Hiring managers and student staff is another item on Hayes and Alcantar’s to-do list.
Phone interviews began this week for the 21 full-time positions available. Orientations and trainings will begin to take place for new staff at the end of May.
“There are only two of us. The big focus now is getting people hired for the summer and getting at least the food, the menu part of it,” said Hayes.
Students may even see Friday fish fries on campus next fall. They are also looking into local and sustainable options that can be incorporated within limitations and budget.
Hayes said, “People don’t understand the real impact. To go local, we would be serving no lettuce in the middle of winter.”
Local bakeries are being researched to stock the Homegrown Cafe.
Student feedback is also still accepted.
“Feedback is going to be very, very important,” said Hayes.
Alcantar said the biggest obstacle they have is the students returning this fall.
“[They] are our biggest critics. They are going to say, ‘Well, that’s no different than last year.’ You’ll see changes on our parts,” said Alcantar. “You’ll see it in just the quality of food and how we prepare and what we’re doing out there. You’ll notice a change. It’s not going to happen over night.”
Last November, the University of Wisconsin – Stevens Point administration decided to switch to a self-operated dining operation. There are only four other schools in the state that operate this way.
