Tell us what you think!
Table talk is a great opportunity for dining staff to answer your comments and questions about our facilities, food, and service. Your input is important! We will have a table set up in most dining facilities twice each semester. Stop by and let us know what you think!
Congratulations to James Williams, Autumn Vaughan, and Dagmawi Yeshiwas who received $25 in Dining Dollars for participating in Table Talk.
Do you have something to say about the food or service in the dining centers? If so, check back for the next Table Talk.
You Spoke, We Listened!
The following improvements and additions have been made as a result of table talk comments and suggestions.
- changed our 12 oz. water cup and lid to a 16 oz. cup and lid
- added the option for reusable soda/water containers
- Rotating Olives vegan and vegetarian selections
- rotating Pan Asia selections
- decaf tea
- balsamic vinegar
- Splenda
- increased number of dessert selections in La Patisserie
- a variety of hot grilled sandwiches at Gauchos
- pilot program for spring semester: extended service hours to 2 p.m. for lunch
- Wally’s Biscotti
- blueberry and raspberry scones
- premium chocolate milk
- apple juice
- rotating sandwich menu as well as a standard Deet's croissant sandwich
- white tea
- an extended line of tea offerings
- personal pan pizzas
- chicken tenders
- corn dog nuggets
- ice cream novelties
- soup-to-go
- D2Go Premium entrees
- implemented a table sharing program that uses red / green laminated cards to signal when there are available seats.
- Bowl Dynasty
- Four new weekly selections:
- Szechwan Shrimp
- Bangkok Shrimp
- Stir Fry Pork and Green beans
- Honey Seared Chicken
- Broccoli back in Gen Tso’s recipe
- Four new weekly selections:
- Carvery
- Expanded selection to include lamb and fresh ham
- Farm & Fields Project
- Menu expanded to accommodate ethnic options
- The Garden
- Increased salad variety, more healthy, more dark greens for salads
- Gourmet salads with whole grains
- Caesar Salad makings, including Romaine
- Feta cheese
- Vegetarian soups added to the daily menu
- La Cantina
- Lettuce for Burrito
- Chili Con Queso
- Lotsa Pasta
- Parmesan Chicken on menu more often
- Sweet Temptations
- Increased number of white chocolate strawberries made daily
- All Owens Food Court Shops
- Vegetarian signage: Foods labeled with vegetarian/vegan/gluten free daily
- Changed to bulk ketchup
- App for nutrition information
- A baked potato bar
- hamburger and hot dog station
- nacho bar two nights a week
- Belgian waffles
- soup-to-go
- coffee on the breakfast bar as a beverage of choice
- novelty ice creams
- Ritz Bits crackers
- Chips Ahoy cookies
- Bistro Firenze
- whole wheat pasta
- specialty calzone
- increased frequency on the menu of tortellini
- smaller portion size created for “side” of pasta and sauce
- BBQ sauce used on BBQ Chicken Pizza vs. marinara
- Wired
- blueberry-peach smoothie
- return of the “big cookie,”
- Leaf & Ladle
- croissants at Leaf & Ladle for use with the tuna, shrimp and chicken salads
- hot protein options for salads
- new side prepared salads
- southwest chicken salad
- Wrap World
- spicy asian chicken wrap
- The Fighting Gobbler Sports Lounge
- wheat bun available for all burgers
- veggie patties available to substitute for beef
- J.P.'s Chop House
- rib eye sandwich
- second vegetable option offered
- grilled asparagus
- wheat Kaiser roll
- jasmine rice
- salmon sandwich
- increased frequency on the menu of mac & cheese and chocolate chip pancakes
- All West End Market shops
- extended dinner service hours on Sundays to 8:00 p.m.
- added atrium and patio seating
- pager system for made to order items
- credit cards accepted
- toothpicks offered
- increased use of VT Meat
- composting
DSA News
Mon, 14 May 2012
Mon, 14 May 2012
Fri, 11 May 2012
