Purdue News Op-Ed
Purdue News Op-Ed
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September 1, 2000 On-campus dining: A recipe for the timesJohn Sautter Changes recently announced for on-campus food service in University Residences reflect the needs and wants of today's students. Student food preferences are one of the fastest changing dynamics campus food planners are confronting. Today's students have grown up in a fast-paced world where choice of food items is plentiful and fast service the expectation. But it wasn't always this way. In the 1950s, all Purdue students enjoyed a simultaneous one-hour lunch period, as no classes were taught between noon and 1 p.m. Dining rooms had to be large to accommodate these surges of hungry Boilermakers. Food and beverage choices were limited. Until the early 1970s, Purdue students still dressed formally for dinner and had meals served to them at their tables, family style. All those things have changed. The advent of fast food and people's busy lifestyles had a major impact on America's eating habits. Wide-spread advertising had everyone agreeing that they "deserved a break today," and Purdue's Residence Halls responded. Soft-serve ice cream machines appeared in the dining halls, along with salad bars. It wasn't long before milk and orange juice were available in unlimited quantities. The 1980s brought soft drinks, and in 1993 cereal was made available at all meals. Instead of requiring all students to purchase 20-meals-per-week – whether they wanted them or not – we began offering multiple meal plans. Master menus (all residence hall dining rooms serving the same food items) gave way to menus with many choices. By the mid-1990s, the Residence Halls were offering Dining Dollars, mini-marts and Purdue Dining Quickly (PDQ) carry-out. Students now may eat in any residence hall dining room. Students enjoy expanded serving hours, create-your-own stir-fry, make-your-own pizza, and fix-your-own waffles. More than 350 main entrees now are available each year. Monthly food testing by students and staff ensures that we are satisfying current appetites. Students like the food. Choice has become the driving force. The year 2000 finds students traveling to neighboring halls to get the choices they want. Four residence halls now serve over 50 percent of all meals, leaving less than half of our residents using six other facilities. Yet, facilities are aging, as is the kitchen equipment. It was time to make a decision to make major repairs or develop a plan for replacement. The large amount of dining-room space going unused, aging facilities and a continuing challenge to find student labor called for a comprehensive plan to scale back the 200,000 square feet currently dedicated to food service. With the help of consultants and a master planning committee comprised of staff and students, a plan evolved. This plan allows us to consolidate University Residences food service operations, reduce costs, and at the same time expand the flexibility and mix of food choices. The solution was approved by the Purdue Board of Trustees on Friday (9/1). The changes will be gradual. One dining hall at a time will be renovated, and then services consolidated. By 2006, students will have five state-of-the-art dining commons and six cash/retail operations from which to obtain meals and make food purchases. The $48 million cost will be paid from money saved by consolidation and efficiencies. In the 1950s, we met our students' expectations in food quality, service and environment. The students of the year 2000 have different needs and different ways of living. Purdue Residence Halls are responding to change by providing many options for excellent food on flexible schedules at an affordable cost to students. John Sautter is Purdue University's vice president for housing and food seervice.
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