The serving and dining area of the Student Union will soon undergo a major transformation that will cause some temporary inconvenience but will result in expanded menu options, consistency of product, and an enjoyable atmosphere for students and employees.
Beginning Nov. 25, the Servery, a.k.a. the cafeteria, and adjoining dining area will be closed as the space undergoes a more than $600,000 renovation, which should be completed by early spring.
The remodeled serving area will have new equipment, lighting, tile walls and ceiling.
“It’s a nicer setup,” said Hayley Holmes, campus food services manager. “Now we just have to make it through the next few months. I’m excited about the changes.”
While the space is being renovated, the serving area will move to the break-out rooms on the west side of the Student Union. The dividers in the three rooms will be removed creating one large room with a U-shaped serving line, and everything will be packaged to-go.
The temporary serving space will still have the salad bar and hot entrees available (See the menu). Pizza by the slice will be offered, and sandwiches and wraps will be pre-made with additional toppings located on the salad bar.
While the dining area is being remodeled, seating will be available in the PSO, ONG and Viersen lounges. There may also be some space available for a few tables in the temporary serving room.
Holmes said the food service staff is trying to make eating on campus as easy as possible during the cafeteria’s closure.
Starting Dec. 2 and continuing through the remodel project, the C-Store at Miller-Kamm residence halls will accept meal plans Monday through Friday from 11 a.m. to 1 p.m. for lunch and 4:30 to 6 p.m. for dinner.
“We’re doing this to give students different options,” she said.
“While the renovation will be an inconvenience for students and staff, as well as food service workers, the end result will be well worth it,” Holmes said.
“The current equipment is from 1990. Parts are starting to go out, making it obsolete,” she said.
The new serving stations will be anchored to the floor with up-to-date safety features. The grill area will expand with new equipment able to cook a wider variety of food, as well as more of it.
“The grill will cook everything the same every time, nothing will be underdone or overdone,” Holmes said. “The new grill will also allow us to do more things made-to-order.”
As the new equipment arrives, food service staff will be trained on how to use it, and how it can best be utilized in the service area.
“The menu will get bigger as we grow our skills on the new equipment. The flow should be better,” she said.
The drink station moving into the dining area will help with that flow as it opens up more room in the service area, and allow customers to get free refills.
Those eating on-campus now just have to wait several months for these improvements.
“Just be patient with us,”Holmes said. “It will be so much better.”
Menu offered during the renovation project beginning Nov. 25
- Chicken Caesar: spinach tortilla, sliced chicken breast, Parmesan cheese, romaine lettuce, tomatoes, creamy Caesar dressing
- Tex Mex Chicken: jalapeño-cheddar tortilla, fajita chicken, pepper jack cheese, tomatoes, romaine lettuce, guacamole
- Turkey Bacon Club: tomato basil tortilla, sliced turkey, sliced ham, bacon, romaine lettuce, tomatoes, ranch dressing
- Mediterranean Vegetable: whole wheat tortilla, romaine lettuce, tomatoes, cucumbers, red onion, feta cheese, tzatziki dressing
(condiments available on the salad bar)
All made on wheat or white bread with leaf lettuce, tomato, pickles & red onion
- Turkey & Swiss
- Chicken & Provolone
- Ham & American
- Roast Beef & Cheddar
Pizza by the Slice
- Chicken Alfredo
- Monday- chocolate pie & coconut pie
- Tuesday- chocolate cake & white cake
- Wednesday- peach cobbler & apple cobbler
- Thursday- bread pudding & cherry cobbler
- Friday- chocolate chip pie & assorted brownies
- Additional grab-and-go desserts will also be available
Salad bar & hot entrée offerings will remain the same.