As the semester winds down, students living off dormitory food will have an opportunity to give feedback on their dining experience.

Sodexho Inc., the French-based food service company and exclusive caterer and cafeteria manager, uses an annual survey conducted by the university to gauge student opinions on rendered services. Arthur Scheuber, Vice President for Administration, said the average rating of cafeteria food usually ranges from “average to above average.”

“I would agree that we have been average,” said General Manager of University Dining Dan Auger. “The challenge is how to get better than average. I would hope that the work we have done over the summer shows an improvement with the scores.”

Auger said surveys for this semester are “getting ready to go out right now.”

Sodexho representatives attend student organization meetings to seek feedback and to provide students with updates. They also maintain comment boxes in all dining halls.
Erin Ruckoldt, a sophomore in the College of Communications, is the student meal coordinator at McCormick dining hall. She said comment boxes receive about five entries per day. Ruckoldt said one of the more frequently occurring requests is for a wider array of vegetarian and vegan options.

Patrick Roman, a freshman in the College of Arts and Sciences, said average to above average ratings reflect students’ opinions, though he said he hears more below-average opinions expressed than excellent ones.

“Most of the negative remarks I’ve heard have been made on the elevator or in the dorm wings. The general attitude I’ve seen while students are eating has not been unsatisfactory,” said Roman.

 Marquette has maintained a relationship for at least 20 years with Sodexho, a contract which predates the tenure of all administrators consulted on its longevity, and is guaranteed for at least another eight years.

When asked how much Marquette spends on Sodexho’s services per year, Scheuber said the matter was covered by a confidentiality agreement within the contract.
Cafeteria employees’ compensation is determined by Sodexho. Full-time employees are members of the Local 1 of Service Employees International Union.
Likewise, Marquette has an exclusive relationship with Pepsi, a contract negotiated separately from Sodexho.

Pepsi was given an exclusive contract with the university in 2002 after bidding and online polls of students, said Executive Director of Alumni Memorial Union and Auxiliary Services Todd Vicker. Though Vicker said the contract with Pepsi was “long term,” the exact terms of the contract are confidential. How much Marquette spends on Pepsi products each year is also confidential.

Vicker said the contract was exclusive because providing service at an institution of Marquette’s size requires a “very sizable” equipment investment so as to ensure profit on the company’s investment.

Popularity: 15% [?]

Marquette has finally implemented a new meal program, due in large part to the fervent and consistent complaints that students brought to the Office of Residence Life. The Marquette meal plans represent a fairly competitive market, if we assume that each individual meal plan represents an actual firm (setting aside for the moment that we, as the consumer, actually have no choice who the University chooses as its food service provider). Students, as the consumers, must make a determination on the pros, cons, costs and benefits of each meal plan. Too many students, and in many cases parents, select a meal plan based on flat cost, without calculating the actual relative value per meal swipe. Now, although it’s too late to change which meal plan you have purchased, keep the following calculations in mind for next year.

By the numbers:
Carte Blanche: $1800 per semester, $50 Dining Dollars
Block 175: $1620 per semester, $100 Dining Dollars
Block 125: $1490 per semester, $150 Dining Dollars
Loyalty 50: $285 per semester, $0 Dining Dollars

If you do the math, the Block 175 shakes out to about $8.68 a meal, factoring in the dining dollars. The Block 125 is about $10.72, and the Loyalty 50 is about $5.70 per meal. The carte blanche is, quite obviously, impossible to calculate since you can eat as much as you want.

As with any all-you-can eat option, this is clearly the best choice if, a.) Money is no object, and b.) You make sure you use it enough. If you purchase the Block 175 or Block 125, bear in mind you are paying an outlandish premium for meals. At $8.68 or $10.72 per meal, respectively, you’re better off investing $40 at Sabor and eating all you can there. Considering what your swipe gets you with the new Meal Exchange program and the overall quality of residence hall food, the cost-per-swipe of both block plans seems outlandish. The Loyalty 50 is a nice choice for upperclassmen who don’t like to cook; $5.70 is a little more expensive than what you could make yourself, but not unreasonable as dining out comes.

Ultimately, the Carte Blanche is the best deal, if you can afford it, as it is a much more economical allocation of your resources. The Loyalty plan isn’t bad either if you’re a junior or senior, and with the Meal Exchange option and the new Café Italiano in Schroeder (see Arts & Entertainment for a review), these two plans are solid options for anyone looking to dine on campus. For underclassmen who purchased either block plan, my advice: go big or go home, get the all you can eat carte blanche next time around.

Popularity: 9% [?]

When I first heard about the changes to the dining plan last year, I have to admit I was jealous. After all, by that point, I had eaten in the cafeteria for two years and suddenly when I wasn’t going to have a meal plan, more options were available.

The biggest change cafeteria-wise is the Schroeder cafeteria. Back in my day, the main staples were “Schroodles,” cheeseburgers, grilled cheese sandwiches and fries. Since I now have to cook my own meals, I cannot even say how much of a luxury it was to eat in Schroeder once again.

Upon entering the building, it was immediately apparent that the atmosphere had changed completely. Over the summer, the once drab walls were sponge painted in Tuscan-style and the side doors that were once always closed were open and inviting.

Instead of the traditional cafeteria style buffet, food is now made-to-order and students have a choice of an entrée and a soup or salad. Since it was my first time eating in the newly renovated cafeteria, I chose to go with a turkey, Swiss, tomato and basil panini with home fries and a salad. Not only did it look delicious, but also it tasted amazing. Even though I liked the old Schroeder fries better than any other dining hall’s, the new recipe (without as much grease) was an improvement. I think I should go ahead and say it was because it really was good, not just because my normal peanut butter and jelly lunches are less than stellar.

Although I stick behind my panini, when I saw the lasagna and breadsticks, I almost wanted to put it back and pick up a plate of pasta. I have to admit I was always partial to the Schroodles, so the lasagna bar brought back fond memories of waiting in a long line to eat luke-warm noodles and marinara sauce for almost every meal sophomore year. Hopefully there will be a next time.

My response: two thumbs up. If I ever hear underclassmen complaining about their dining options, I will kindly remind them that when I was in their place, Schroeder did not have an Italian bistro and eating at Marquette Place was a special lunchtime treat. It was so good, that if I can’t quickly make a friend who can swipe me in regularly, I might have to consider buying a meal plan.

Popularity: 11% [?]

It’s rather ridiculous how reckless people can be when they’re in a hurry. I work as a desk receptionist at Mashuda Hall, which has two elevators that lift people up and down the seven floors.

Each day I see at least five people come pretty close to death or at least a severe, bloody maiming. The elevator door is five inches from being closed, and then some freak will whip his hand, leg, elbow, or in some extreme cases — his skull — in the closing gap hoping, dear God, that it will bounce back open so they can board the elevator.

You’re going to put your head in front of a closing mechanical door?

“I have faith in the engineers who built the elevators, tried and true,” said Arts and Sciences senior John Bukowy, who slithers through closing elevator doors whenever possible. “I like to live dangerously.”

Faith in engineers? Faith? How about some patience? Why not wait another three minutes for the next elevator, or heck, take the stairs, baby cakes. It’s worth the wait.

“Last week the sensor was malfunctioning, and the elevator door was still closing,” Mashuda Hall Facilities Manager Russell Craze said. “I saw a girl get nailed because she was expecting the door to stop, and it certainly didn’t.”

Yeah, it’ll happen just like that. Hand in closing gap one minute, hand in a bloody pulp the next.

People need to slow down and think about what they’re doing. Or else, they’ll learn the lesson the hard way — bloody, gruesome maiming or sweet, ghastly death by squashing.

Popularity: 6% [?]