By: Alvin Atwater, Staff Writer
It’s been a year since Saint Leo’s cafeteria switched from Sodexo. Many students and even the staff have opinions and inputs on how things progressed since then.
It appears that the switch from Sodexo has improved many regulations within the café. According to Rich Vogel, Director of Dining Services, “For the most part, things are going very well. The hardest part was the transition last October but with many days of planning, my fantastic management team, and Ken Posner’s support it really was a seamless transition. Making the switch allowed us to make some changes with the management structure and to move some employees into positions they were better suited for. Sodexo mandated that we purchase our food using only their national accounts, with Saint Leo we are able to purchase locally which enables us to offer fresher foods and to support the local economy.”
The food and the flow of the organization are closely watched. Students notice the changes being made and have a lot to say. Sophomore Ravin Forde says “I like the cafeteria’s food. Most of the general complaints are simply based on preference’, while junior Daniel Roman said, “The cafe is kept clean, organized, and the staff is very nice. The food on the weekends needs improvement though.” However, it is not all positive reviews. Sophomore student Cody Jean-Baptise said, “The staff should inspect the food. It’s not bad at all. Everyone has their own tastes. The weekends are mainly the problem. However, for most of the part, the food hasn’t really changed. If any student has any problems, reporting it to the manager is the quickest solution and is recommended in general.”
According to Vogel, there were a few major changes that influenced the atmosphere of St. Leo’s cafeteria. One of the most notable is the dessert and waffle station at the back of the cafeteria. Not only are these stations novel additions, but students have the ability to take the time and experiment with creating a new type of dessert. Hot food wells which offer hot fudge, caramel, and many toppings increase the opportunities for “experimentation.”
The café is also installing new TVs around the dining hall. They will stay tuned to channel 96 so students can see all that is happening on campus each day while they wait in line for their meal to be prepared. “We started an employee focus group where a volunteer group of employees meets to discuss concerns and bring them back to the management team,” says Vogel.
All of the changes are captivating and students are looking forward to the next surprise that the cafeteria has to offer.
