Baker University students had the chance to voice their opinions about what they see on their plates after U.S. Foodservice presented sample foods and surveys Nov 2.
“It was to show potential items to students, and it’s what I would call a monotony-breaker,” Director of Food Service Darrell Bowersox said.
Bowersox said U.S. Foodservice contacted him about coming to Baker to display food samples for the students to try. He said the displays were provided by separate vendors who sell through U.S. Foodservice.
“It’s something that I’ve not seen done before, and I thought it was worth a try,” he said.
Greg Bruner, district sales manager for U.S. Foodservice, said the vendors were carefully chosen.
“We had a certain price point we needed to stay under, and certain vendors that had products that fit that mold were chosen,” he said. “Also, some of the vendors that had more of the products that were more easily utilized by the college food service were selected.”
Bruner said foods that are more advantageous for college cafeteria use are “further-processed” foods that require fewer steps in the preparation process.
Freshman Nathan Judy said cafeteria food at Baker is not as bad as he expected, but it could use improvement.
“I like the idea of bringing in more organic and whole foods,” Judy said. “I thought the foods (at the preview) tasted a little fresher.”
Sophomore Kyle Britton also noticed a difference in the quality of food.
“In general, every item of food I had Thursday seemed to be a notch better than (food supplier) Sysco,” he said.
Bowersox said students filled out surveys after sampling the foods, and the results will help determine menu changes.
“We’ll just decide then whether we’ll incorporate those things into the menu, which I write,” he said.
Bowersox explained his menus usually follow a four-week rotation of foods that seem to please students the most. He said menu items are added or removed based on students’ reactions.
Bruner said a food service department must strike a balance between satisfying students and staying in budget.
“(Students) pay a certain amount per day to utilize that cafeteria, so you want selection,” he said. “The cafeteria can’t have a shortfall in their budget because the food cost is too high.”