Campus’s new dining service partner, Aramark, received mixed reviews from students in its first week of operation. However, students have yet to see all of what Aramark Food Service Director Anthony Baker and his team have planned for this year.
“Construction is not completed. We’re definitely not 100 percent at the operation that we will be,” says Baker, who previously worked for Aramark’s Columbus College of Art and Design location.“But I’m very confident that once we have the televisions programmed to display menus and the whole operation is up and running, students will be much happier than they were last year.”
Last spring, Capital terminated its contract with Parkhurst Dining due to lack of vegan options and special dietary restriction accommodations. Over the summer months, Aramark worked to address these problems.
The company’s main aims, according to Baker, were to improve food quality, offer more dining options, and extend hours of operation for Capital students. He then explained in depth the changes made to Capital Court, Capital Grounds, and One Main Cafe.
Capital Court
Finishing touches to Capital Court will be completed by the start of next week.
The living lettuce station and an improved allergy station are the dining hall’s newest additions.
“Copper gutters will hold our living lettuce, which has the roots still on it. Water will then run over the roots to help keep the lettuce alive,” says Baker. “Then we’ll cut it right there for you.”
“The allergy station will be 100 percent gluten-friendly. And we will cater to any allergy on campus we’re made aware of,” says Baker. “Our goal is to have a complete meal for students, not just a quick grab like a salad or one side they can have…We’re really trying to cater to everybody on campus.”
Baker also noted that the cashier station has been relocated so as to deter students from sneaking free meals.
During light fare hours, the grille will now remain open, as well as the salad bar, deli, and desserts.
A digital touch screen displaying Aramark’s corporate health and wellness program, Healthy For Life™, will be installed near the breakfast bar. Here, students can access healthy lifestyle tips, a calorie calculator, and nutritional information on the food served.
A projector system will also be installed, which will be used to stream important sports games and allow for movie and dinner themed nights.
Capital Grounds
Capital Grounds, formerly referred to as Saylor Ackermann’s Cru Brew Cafe, will be operating as a full scale Crimson Cup location as soon as Sept. 7.
Its drink menu will offer more than last year’s Starbucks provider. Students may choose from a selection of cold brews, drip coffee, tea, espresso drinks, and frozen drinks.
For meal options, a new “grab and go” station will offer salads, sushi, cold sandwiches, and toasted sandwiches.
One Main Cafe
The most overlooked change made to One Main Cafe is the addition of six beer taps, two of which are local Bleeding Buckeye brews.
“We’ll have competitive prices–$3 for draft beer and $4 for local–and introduce happy hour specials in September,” says Baker.
He also talked about the possibility of bringing in a DJ once a month or collaborating with student artists and performing arts groups.
Student Reviews
After learning that Baker received mixed reviews from students, The Chimes talked to first-years eating dinner in Capital Court for their opinion of the food.
“There’s a lot of variety, and I feel like the food is much healthier,” says Blake Hilliard, first-year. “And I definitely like the static pizza; pizza is a big part of my life.” The table of ten first-years agreed with this statement.
“The staff is really nice. They don’t mind when I ask for more food,” says Asher Chalkley, first-year.
After some laughter and chewing, the conversation then switched to Aramark’s shortcomings.
“Ice is out 75 percent of the time,” says Alex Fischer, first-year.
“I don’t like the hours on the weekends. Who really wants to eat dinner before 7 p.m.?” says Chalkley.
Baker said he is still open to adjusting hours in response to student requests.
As for a returning student’s opinion of the food, junior Rachel Arnold says she prefers Aramark over Parkhurst because they have been more accessible to students with food allergies.
“I’m allergic to wheat and soy, so I feel really good about the gluten-free rolls and bread I’ve eaten so far,” says Arnold.
To those students unhappy with any aspect of campus dining, contact Baker at Baker-Anthony@aramark.com.
Students are also welcome to apply for an on-campus Aramark job. Anyone interested can visit Aramark’s website.
