Quinnipiac Dining Introduces New Changes for Spring Semester

Hephzibah Rajan

Quinnipiac dining is set on improving the student dining experience. After multiple complaints during the fall semester directed at the quality of the food, Quinnipiac dining made an effort to implement new foods and lower prices for students this semester. 

While students were away on break, a new executive chef, Chef Chris, was brought aboard the dining staff team. A dining newsletter was sent to all students during winter break. 

A variety of combination meals paired with beverages were introduced to help students save money. Prices were lowered on certain bottled beverages and pints of Ben and Jerry’s ice cream. Bowl Life has gone international. For now, it is called ‘Chaat House’.  Chuck Couture, the resident district manager for Quinnipiac Dining said that the cuisine would keep changing every 3 weeks.

“Every three weeks, the student body can vote on different concepts, and we’re gonna change it up to keep the fresh and keep the variety going.” Chuck Couture said.

Sushi Do replaced Revolutionary Sushi. Couture’s reasoning behind the removal of Revolutionary Sushi was to provide students with a wider menu and lower prices. 

“Overwhelmingly, the students wanted more options. So, we were able to increase the quality, offer teriyaki and chicken bowls, teriyaki tofu chicken bowls, ramen bowls, and just increase our offerings up there, and we were able to lower the prices as well.” Couture said.

The app, Boost, was introduced to prevent long lines at Au Bon Pain and Starbucks. 

“This is a technology…it’s a sister company of ours, and they’ve developed this app that ties into the meal plan,” Couture said. “As soon as we were capable of doing it technology-wise, we were excited to introduce it.”

While many students were happy about the new app, Student Government Association VIce President Sophia Marshall thinks there is room for improvement.

“Obviously, we need to work out the little kinks, and I think, definitely the students need to get used to it a little, or the workers need to get used to it a little bit more…accommodating for the people coming in, and also the online orders,” Marshall said. “But, I think it’ll definitely get more efficient as time goes on.”

And for the future of Quinnipiac dining, Couture had some new information. 

“part of the master plan, I can’t tell you what it is now ‘cause I personally don’t know. But I know that there’s always talk about what we can do better” Couture said.