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When Miami University students walk into a dining hall, craving their favorite macaroni and cheese, pizza or burger, all the work that goes into the preparation and service of their food is often overlooked. But, behind the kitchen doors is a powerful system that is constantly changing based on the community it serves.
New to campus this year is a pizza delivery system headquartered in Shriver Center, a variety of special dinners offered in dining halls throughout the year, more cooking classes and Dividend$, a market in the Farmer School of Business, according to Karen Recker, manager of culinary services.
Recker said reorganization is the key to keeping dining services working. She said Sundial Pizza Co., a cost-saving consolidation of five or six dining hall pizza delivery services, is a test of this concept.
"I believe their pizza is good normally, but this year there are not as many toppings on it," Miami sophomore Ashley Hurd said. "It is more crust. I don't really like it, but the people are very friendly."
Recker said few jobs were lost in the process of changing the pizza delivery system.
"The job losses (at the dining hall pizza delivery service) about evened out because we gave the students different shifts," Recker said.
Still, job loss and wage stagnation are critical concerns for employees of the dining services.
"I'm working a heavy load, taking on a lot of work, and not
getting a raise," said Erickson dining hall student manager Dori Bahir. "They definitely lowered the number of managers this year, but we have a great team of workers."
In addition to the Sundial Pizza Co., dining services will be offering new dining choices. The first special dining hall dinner is Sept. 29 at Harris Dining Hall.
Recker said the theme is "Cultivating Community" and will focus on serving locally grown and made food.
Every two weeks, the dinner will rotate to to encourage students to try new places.
Because of the growing number of Chinese students, dining services will make a Chinese New Year dinner in February.
To accommodate the changing tastes of students, more Asian foods are available at the campus markets and dining halls offer more authentic flavors like fresh cilantro and ginger, according to Recker.
"I really like special dining halls days because I feel like I'm eating more home-cooked food," sophomore Natalie Otrembiak said. "It's nice to try stuff I've never tried before."
Students' changing likes and dislikes determines the menu, Recker said.
"We are very open to suggestions," Recker said. "Students can tell us their opinions online at Miami Expressions or use the suggestion board at MacCracken Market."
Because of a student suggestion, sushi will be offered at Scoreboard.
Also, more gluten-free options are available, like plain grilled chicken breast offered daily at the dining halls. Recker added that more tofu is being offered to accommodate vegetarians.
The future of Miami's dining services is based on student preferences and national trends, according to Recker.
According to an article in the Denver Post, schools nationwide have decided to forego trays, saving water, energy and food.
"It's unlikely we'll go trayless soon because of the placement of many dishrooms in dining halls," Recker said. "All the different functions of the halls have to be considered when making major changes."
