Sodexo enforces new cafeteria changes

Sodexo has been making changes over the past school year to better the residents’ dining experience. Some of these changes being made are corporate decisions, while others are made locally.

Since the beginning of the school year, the napkins that used to sit in baskets on the individual tables in the Centennial Room and Dows Ballroom have moved to the servery in various locations.

The napkins that were being used in the past did not meet corporate standards, so new napkin dispensers were ordered. These napkins are also better for the environment.

BVU staff, after attending corporate meetings, returned from the meeting in November and began implementing the Sodexo program called Creating Exceptional Student Experience.

“I want students to know that we’re approachable, my office door is always open, or students can stop me in the servery and ask questions or tell me what you want,” General Manager Ken Allen said.

Some of the changes that began in Nov. 2009 include adding more protein options for vegetarians including beans and hummus in the salad bar.
Other changes include adding an employee to clean tables throughout the dining hours. This new addition will help keep the areas as clean as possible.

“Cleanliness and customer service are the most important to us,” Night Supervisor Nathan Blum said.

Since January, Sodexo has added staff at the Grill as well as the Deli. A few changes that have taken place at the Grill include the use of plates for the burgers and sandwiches instead of wrapping them individually, having breadsticks for a few meals a week, toasted buns, and a specialty sandwich option.

By placing the burgers and sandwiches on plates, the food cannot sit out for longer than seven to ten minutes. This brought about the addition of another staff member to regulate the distribution of food at the grill. A staff member at the Deli is a corporate requirement.

“Just because you aren’t making your own sandwich now, don’t be afraid to ask for a little extra of something if you want it,” Allen said.

Unique to BVU is the Tastechanger Bar. This piece of the servery dining experience is not an option officially offered through Sodexo. This can pose a challenge for the university Sodexo staff.

“Because it is not corporate, it is tough to balance the budget and keep it changing between all of the students’ favorites,” Allen said.

New to the servery is the new coffee station. It is better coffee for the students, offers more flavor options, and all of the products are made from recyclable products.

Sodexo is trying to make the servery as green as possible to better the environment. Grant Turner, Head of Food Crew for Student Senate, has heard only positive views and is personally happy with the changes.

“It is good to see the changes that other schools have made and them being implemented by BVU,” Turner said.

Turner also recommends that students use the comment cards with specific issues or contact a Student Senate member if there is a problem that needs resolved.

Be sure to check the Sodexo page on BVU’s website for updates and to see what is on the daily menus.