97-09-12 Traditional Campus Dining Is Not What It Used To Be

TRADITIONAL CAMPUS DINING IS NOT WHAT IT USED TO BE AT OHIO STATE

     COLUMBUS -- Dining options for students using meal plans at
The Ohio State University have increased almost tenfold in the
past five years, says Tim Keegstra, director of Housing Food
Services.

     That translates from about two entree offerings for a dinner
meal five years ago to at least 18 entree variations now,
Keegstra said.  And that’s not counting the popular build-your-
own burrito and pocket sandwich options.

     “Traditional dining is not what it used to be,” he said.
“About half the meals are now carry-out, and we have a vegetarian
location.”

     All-vegetarian dining is available in a self-serve setting
at Sprouts Cafe in Kennedy Commons in the south housing area. 
The cafe offers hot entrees, a bagel bar and a super salad bar
complete with hummus, guacamole and wheat germ.  Carry-out is
available at the three Buckeye Express locations in Morrill,
North and Baker commons.  Traditional dining halls are available
in Kennedy, North and Morrill commons.

     Students are not required to eat in university dining
commons, but about 95 percent of the more than 7,000 students
living on campus contract for a meal plan, Keegstra said. 
Housing Food Services serves about 2 million meals per year.

     Meal plans come in 19-, 10- or eight-meals-per-week packages
for $790, $690 or $635 per quarter, respectively.  All prices
include $100 in students’ Buck*I*D card accounts for flexible
spending anywhere those cards are accepted.  Students receive
discounts for using Buck*I*D cards in dining commons.  A fully
flexible meal plan also is offered for $725 per quarter, with
$500 of Buck*I*D card spending and discounts at dining commons. 
The 10-meal plan is the most popular plan, Keegstra said.

     All meals are available on an all-you-can-eat basis.  Cash
prices for meals -- which don’t reflect the variety of discounts
available through contracted meal plans -- are $4.25 for
breakfast, $6 for lunch and $7 for dinner.

     Tracking student preferences is an important element of
keeping the university’s food service operation competitive,
Keegstra said.

     “The demographics at Ohio State are the same as middle
America.  As you see food trends become acceptable to the
majority, they become acceptable at Ohio State,” Keegstra said. 
“Since meal plans are not required, we’re subject to market
demands.  We’re looking to expand to stay desirable and
economical to our customers.”
     
     A new feature this year is the designation of all low-fat
foods on the quarterly printed menus.  Low-fat foods are those
that get less than 30 percent of their calories from fat.
Including that designation is not as simple as it may sound,
Keegstra noted.  It requires comprehensive analysis of every food
item offered by Housing Food Services.

     When it comes to popular foods, Keegstra said students favor
deep-fried chicken tenders, entrees with cheese sauce, croissant
sandwiches, grilled skinless chicken breast entrees and turkey
items.  The new favorite cereal is Lucky Charms, which has
surpassed the original Cap’n Crunch as the most-eaten cereal on
campus, Keegstra said.

                             #

Contact:  Tim Keegstra, Housing Food Services, (614) 292-8380.


[Submitted by: Von Vargas  (vargas.12@osu.edu)
               
Fri, 12 Sep 1997 16:36:03 -0400 (EDT)]
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