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New dining plan encounters growing pains
October 19, 2007
The raves are in.
Great food. Love the choices. Can’t get enough of the ambiance. However, students are wondering, “Am I going to be eating stale Halloween candy through November because I’ve run out of dining dollars?”
Erin McGinnis, director of Dining and Culinary Services, assures students asking this and similar questions that she’s carefully listened to all these comments and complaints. Changes are in the works, she said, as PLU transitions from the one-swipe equals all-you-can-eat plan to something that better mimics life in the real world.
The cost to dine in The Commons was different last year. Under the old meal plan, one swipe bought a student as much food as they wished to eat at any meal, regardless of if the student was on a 10, 15 or 20-meal plan. The new meal plan, which started this fall, is a hybrid of the old system and an a la carte approach.
Monday through Friday, breakfasts and lunches are bought item by item and draws on the “dining dollars” included in new meal plans, ranging from $790 a semester to $385 for the mini-meal plan. Dinners return to the one swipe, all-you-can-eat scenario, as do Sunday brunch and dinner. On Saturday, there are fixed plate prices for breakfast and again, all a la carte prices for lunch and dinner.
McGinnis said she realizes that there has been some confusion and growing pains under the new system. Students have had to learn to watch what they eat and when they eat, and dining services staff has adjusted prices – mostly down – on many items.
Beginning this week students will have an opportunity to add dining dollars to their meal programs, an option that will be available to students until next spring term.
Dining services staff already brought in a nutritionist to counsel students about how to make their food dollars stretch and make wise choices. McGinnis is also willing to have lunch, on her, with anyone who wants to sign up for the “Chef’s Table” lunches held every week.
Before switching to the new plan, McGinnis said PLU talked with consultants, students and other schools, as well as reviewed how much food was wasted when students would load up a tray and end up throwing much of the food away. They also had to consider price points and the bottom line for the university and department.
Even under the old plan, there were complaints that The Commons pricing systems wasn’t community-friendly. Faculty, staff and even friends in some cases were reluctant to pay full price for a meal, when all they wanted was to sip a cup of coffee and chat. There were also grumblings from lighter eaters who felt they were subsidizing those intent on bulking up.
The final plan is very similar to other universities, such as Willamette University in Salem, Ore., McGinnis explained.
“But I realize that the transition has been difficult and painful for some,” she said.
This week, McGinnis and her staff will be meeting with students in the residence halls to discuss how the transition is working and answer questions about the plan.
“We’ve been talking, listening and changing things, and I think you’ll see us doing this well into next quarter,” she said.
University Communications staff writer Barbara Clements compiled this report. Comments, questions, ideas? Please contact her at ext. 7427 or at clemenba@plu.edu.
Erin McGinnis, director of Dining and Culinary Services, assures students asking this and similar questions that she’s carefully listened to all these comments and complaints. Changes are in the works, she said, as PLU transitions from the one-swipe equals all-you-can-eat plan to something that better mimics life in the real world.
The cost to dine in The Commons was different last year. Under the old meal plan, one swipe bought a student as much food as they wished to eat at any meal, regardless of if the student was on a 10, 15 or 20-meal plan. The new meal plan, which started this fall, is a hybrid of the old system and an a la carte approach.
Monday through Friday, breakfasts and lunches are bought item by item and draws on the “dining dollars” included in new meal plans, ranging from $790 a semester to $385 for the mini-meal plan. Dinners return to the one swipe, all-you-can-eat scenario, as do Sunday brunch and dinner. On Saturday, there are fixed plate prices for breakfast and again, all a la carte prices for lunch and dinner.
McGinnis said she realizes that there has been some confusion and growing pains under the new system. Students have had to learn to watch what they eat and when they eat, and dining services staff has adjusted prices – mostly down – on many items.
Beginning this week students will have an opportunity to add dining dollars to their meal programs, an option that will be available to students until next spring term.
Dining services staff already brought in a nutritionist to counsel students about how to make their food dollars stretch and make wise choices. McGinnis is also willing to have lunch, on her, with anyone who wants to sign up for the “Chef’s Table” lunches held every week.
Before switching to the new plan, McGinnis said PLU talked with consultants, students and other schools, as well as reviewed how much food was wasted when students would load up a tray and end up throwing much of the food away. They also had to consider price points and the bottom line for the university and department.
Even under the old plan, there were complaints that The Commons pricing systems wasn’t community-friendly. Faculty, staff and even friends in some cases were reluctant to pay full price for a meal, when all they wanted was to sip a cup of coffee and chat. There were also grumblings from lighter eaters who felt they were subsidizing those intent on bulking up.
The final plan is very similar to other universities, such as Willamette University in Salem, Ore., McGinnis explained.
“But I realize that the transition has been difficult and painful for some,” she said.
This week, McGinnis and her staff will be meeting with students in the residence halls to discuss how the transition is working and answer questions about the plan.
“We’ve been talking, listening and changing things, and I think you’ll see us doing this well into next quarter,” she said.
University Communications staff writer Barbara Clements compiled this report. Comments, questions, ideas? Please contact her at ext. 7427 or at clemenba@plu.edu.