Most students living on campus have no choice but to use University dining facilities everyday, and many have complaints about quality and cost. According to a recent survey of Student Senate candidates in The Free Press (April 7, 2003), food quality and price was a major problem. Are these claims warranted or simply the unfounded opinion of a few picky eaters?
According to Dean of Student Life Joseph Austin, there is a fine balance that must be maintained when trying to give students the best prices while meeting the needs of the University.
“When you talk about food service, you really have to talk about more than Aramark,” Austin said. “Things like upkeep of the building, utility costs of the building, those types of costs are also included in the cost of a meal plan.”
Labor and food costs also go into the price of a meal plan, Austin said. “Not all of the money goes to Aramark.”
Brian Wiacek, director of campus services for Dining Services, says Aramark operates within guidelines set by the University and offers a professional opinion about food service.
“Our role is to support the University in what they want for a meal plan, but ultimately students buy the meal plan from the University,” Wiacek said. “It is the school that dictates what we do.”
Students currently pay $1,331 for a meal plan at USM. Austin says he would like to see the price change according to students needs.
“What we would really to get to is different buy-in levels. I think that is one of the things students would like,” Austin said. “If you eat less, you will be able to pay less.”
Many universities have staggered prices on different meal plans based on a “eat less, pay less” concept. This is in the future for USM Dining Services, Austin said.
Austin added he would like to see a plan composed entirely of Husky Bucks that can be used in the cafeterias or snack shacks. The meal plan costs will stay the same for next year but will be reevaluated in the future.
“I think it is pretty understandable by talking to the University and by our recommendations that it is time to make some changes,” Wiacek said, referring to meal plan prices.
Possible price changes aren’t the only thing in store for USM’s dining experience. The quality of the food is believed to rise with the implementation of a new program called “Real Food on Campus.” Brochures for the program say it will bring a “hip and happening” feel to dining areas and making them more like restaurants and less like cafeterias.
“One thing we are working on now is to use more display cooking in the dining room,” Wiacek said. Such methods will allow students not only to see their food prepared before their eyes but also to make custom orders, thus bringing more variety on the menu.
Display cooking might also solve the problem many students have with Aramark’s prepared food.
Esther Bullard, a history major, cites a problem with the early preparation of food. “The spaghetti is soggy,” Bullard said.
Jane Bartlett, an English major and resident on the Gorham campus, said she likes some of the food currently served in the cafeteria but criticizes the nightly menu. “I really like the French toast and eggs, but some stuff is kind of lame,” Bartlett said. “Pasta every night is economical but not very interesting.”
Bullard was critical of the food as well. “The hamburgers are pathetically small for the amount of money we pay,” Bullard said. She also questions the quality of the food. “Sometimes it hurts less and sometimes it hurts more, but if you eat the food in the cafeteria, your stomach will hurt,” Bullard said.
Kara Burdzel a social work major, also has issues with the cafeteria food. “The dining services offered at USM are overrated and overpriced. Although the service and staff often prove to be sufficient the food itself is of unacceptable quality,” Burdzel said.
Emma Kafka had a more positive outlook on the food. “The food they serve at Aramark is not really my style, but I think it is important to look at the good things, like the fact that it is very convenient and that we have food to fill our bellies,” Kafka said.
Aramark has been serving the University since 1966. Wiacek has been at USM for seven years and said he hopes the changes occurring in the food program will ease students’ worries about how much they pay and what they eat.
“I am very excited about the changes that we are looking at now,” Wiacek said.