Dining reacts to student concerns over wait time
While Nolan's had been open for lunch in the spring 2007 semester, it has not been open for lunch this academic year. This is because Nolan's had never been intended as a lunch venue, but functioned as a surrogate last year until Charles Street Market and Einstein Bros. Bagels were completed.
Similar to at Levering, students complain of long lines and long waits at Nolan's.
"You can't get a burger unless you're there at 4:45 when they are firing up the grill. I've waited 45 minutes for a Philly Cheesesteak," Carlstom said.
"If you are waiting more than 13 minutes for food, ask to see a manager. We are fighting a battle between serving food quickly and serving fresh food and juicy meats. Nothing should take longer than 13 minutes," said Carla Skornik, the culinary trainer for Aramark.
However, many students complain that the salad bar at Nolan's does not look fresh and that there is a lack of healthier items, such as fresh fruits and milk.
"The food could be better, more variety," sophomore Laura Tyler said. "There are times that the food just doesn't taste good. Usually in the Homestyle, there's a lack of taste."
Citing the longer lines for freshly-made foods like pasta and the grilling stations, many students instead choose the quicker options of either pizza or the Homestyle station. But while these pre-made items may allow for quicker service, many students complain that they are not as good as the on-the-spot menu choices.
"A plate of pasta is more healthy than a slice of greasy pizza and all of the chicken and biscuits in the comfort foods ... I can feel my arteries clogging," Carlstom said.
The introduction of the Healthy Options program at the Fresh Food Café in fall of 2007 will hopefully address this issue. The program began this semester at Levering and will be enacted in all dining facilities by next fall.
In addition to merely being a dining hall, Nolan's hosts a variety of events designed to help foster community.
Similar to at Levering, students complain of long lines and long waits at Nolan's.
"You can't get a burger unless you're there at 4:45 when they are firing up the grill. I've waited 45 minutes for a Philly Cheesesteak," Carlstom said.
"If you are waiting more than 13 minutes for food, ask to see a manager. We are fighting a battle between serving food quickly and serving fresh food and juicy meats. Nothing should take longer than 13 minutes," said Carla Skornik, the culinary trainer for Aramark.
However, many students complain that the salad bar at Nolan's does not look fresh and that there is a lack of healthier items, such as fresh fruits and milk.
"The food could be better, more variety," sophomore Laura Tyler said. "There are times that the food just doesn't taste good. Usually in the Homestyle, there's a lack of taste."
Citing the longer lines for freshly-made foods like pasta and the grilling stations, many students instead choose the quicker options of either pizza or the Homestyle station. But while these pre-made items may allow for quicker service, many students complain that they are not as good as the on-the-spot menu choices.
"A plate of pasta is more healthy than a slice of greasy pizza and all of the chicken and biscuits in the comfort foods ... I can feel my arteries clogging," Carlstom said.
The introduction of the Healthy Options program at the Fresh Food Café in fall of 2007 will hopefully address this issue. The program began this semester at Levering and will be enacted in all dining facilities by next fall.
In addition to merely being a dining hall, Nolan's hosts a variety of events designed to help foster community.
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