J-term seems to have inspired change in everyone at Otterbein, from the students who were bold enough to take on the three-week challenge to Bon Appetit’s new management.
Otterbein’s food service has always stressed the importance of local, organic and freshly-made meals, but I, along with many other students, was always vastly disappointed in the lack of variety that Bon Appetit offered.
Bon Appetit’s website claims that the company “uses authentic ingredients to create diverse foods rich in flavor and color.” While this sentiment is certainly promising, I went to the Campus Center many times during fall semester and seen a lack of imagination and, more frequently, a lack of vegetables that aren’t slicked in oil.
But over winter break, Bon Appetit’s new management got inspired to improve the campus food. Like any college student, when I see a good lemon cookie or piece of carrot cake, I lunge for it.
Finally, Bon Appetit has some desserts worth fighting over.
Desserts aren’t the only part of a meal, though, and I feel like Bon Appetit has really been trying to provide a more innovative menu for what Interim General Manager Debbie Robinson calls “its customers.”
“We’re here to service the students and faculty,” Robinson said. “We’ve worked non-stop to try and listen to the general response. It’s not a short-term fix.”
Robinson also said that Bon Appetit management is coming to the students in order to get as much feedback as possible. She’s even gone into the dorms to see what people have to say about the food, and the response seems to be fairly positive.
“It really feels like (the staff) cares about what we think and what we want,” said sophomore Karly Smith.
Another aspect of new management is ensuring a healthier work environment for the staff, which will increase the quality of students’ experience.
“The staff is happier, and we hope the students have noticed that,” said Supervisor Julie Campbell. “I listen when I hear (suggestions) more than once, and I’ll go relay that to the kitchen.”
Though the Campus Center food has definitely improved since J-term began, students will have another surprise when they go to the OtterDen.
Whereas I felt the OtterDen’s burgers and salads were a bit greasy and didn’t have enough flavor before, I’m hoping that the new changes will bring more exciting menu items to the late-night café.
“We’ve created a swipe bundle with an entrée, side, dessert, and fountain drink. We’re also going to offer beef, turkey, and veggie burgers made from scratch and with chef-created recipes,” said Robinson.
In the end, college students will always complain about the menu options on campus, but Bon Appetit seems to be trying to fight the system in that respect. And while I will always joke about having chicken for the fifth night in a row, I have a feeling I’ll be seeing more than chicken at Otterbein from now on.
Weighing the cost of being a student
