Hope for the Hickey

Photo courtesy of The Intrepid

New residential dining manager takes student opinions into account

By Mark Belcher, News Editor @markbelcherjr and Maddie Gionet, Co-Editor in Chief/ Features Editor @MaddieGNA

ST. BONAVENTURE – (Feb. 1) In the first St. Bonaventure University Food Committee meeting in two semesters, Hickey Memorial Dining Hall management took away a list of both criticisms and refinement points -- and only two weeks later, students have already seen positive change.

“They’re really trying,” Matt Zaros, a sophomore history major who attended the meeting, said. “They did a good job at the meeting, and it definitely wasn’t for show.”

The Jan. 18 meeting in the University Club above the dining hall, is a standing meeting, to take place every third Wednesday of the month.

“There was very poor turnout last semester,” Amy Vleminckx, food service director, said. “Some of it was our fault for not promoting this.”

Approximately 25 students attended this meeting, and Vleminckx said the 180-degree turnaround is important.

“We can’t make changes if no one comes,” she said.

Junior elementary and special education major Kaleigh Drew attended the meeting to get her word in to help spur change.

“It’s always the same food,” Drew said. “I’m constantly looking for other places to eat.”

Others shared Drew’s thoughts. Throughout the meeting, management received roughly 20 suggestions, six criticisms and only three compliments. Suggestions ranged from different proposed foods to replacement of removed foods and many suggestions for less repetition.

Vleminckx attributed the repetition to being forced to use the generic ARAMARK menu distributed to all its dining locations.

“I thought there was too much repetition on the last menu,” she said. “We sent in exception forms to report our changes so that this semester we can bring back food options student want to eat -- less Mexican food and more variety.”

Students voiced complaints about the quality of the food consumed as well, especially in comparison with food at catered events.

“We feed about 2,300 students a day,” Vleminckx said. “Our biggest challenge is keeping food hot and keeping the counters clean.”

Vleminckx explained the process of taking the temperature of foods at the buffet lines, and she said sometimes workers are concerned with waste.

“Some people are afraid to throw things out,” she said. “I say if there is a bad head of lettuce, throw it out. A lot of people eat first with their eyes.”

Although people have questioned appearance and quality of foods, Zaros said a change in management has prompted improvements.

Until Dec. 4, the Hickey was running with no permamnent residential dining manager in place, after Donald "Doc" McClure quit suddently earlier in the fall semester. That's when Orman "Topper" Clemons, the current residential dining manager, took over

            Vleminckx said one of the best things about Clemons is he doesn’t like to be in his office, he likes to be in the dining hall helping out.

“I’ve noticed ever since the change in management, things have been a lot better,” Zaros said.

While talking about positive points to expand on, Vleminckx sought student advice. She asked students an array of questions from if they like the specialty bar sometimes set up for lunch hour, to what kinds of food they’d like to see and if different foods should be displayed at different times.

Students gave feedback in what was an open dialogue.

Advice provided by students is already being implemented on a daily basis. At press time, student suggestions like a more open cold stone station, a warm cookie station, more frequent specialty bars and a chef’s choice table, an idea proposed by Zaros, have already been implemented.

“It’s touching to see them take my idea to heart,” Zaros said. “My hobby is cooking, and I know from experience you have to like what you’re doing to really make it good.”

In addition to simple changes, Clemons said within a few more weeks, food suggestions should be implemented as well.

Despite positive changes so far, Hickey management has an expanding Facebook page and a suggestion box for further student comment.

Clemons and Vleminckx encourage student-staff interaction.

“We deal with criticism on a daily basis, so we are used to it,” they said. “We want you guys to be comfortable enough to come up to us.”

The meeting closed with a promise of coming change and flexibility.

“There’s always a happy medium,” Clemons said. “That’s what we try to work with.”