CAS forum welcomes student feedback on campus dining
(Original: SUNY Plattsburgh Dining: Updates, Feedback, and Reflections)

Written by PHILO YUNRUI WANG
Edited by Aleksandra Sidorova
Published in cardinalpointsonline October 11, 2024

As students at SUNY Plattsburgh adapt to a semester of adjustments in on-campus dining, they have faced initial frustrations with long wait times and limited food options. Despite a rough start, the administration has taken steps to address student concerns and improve the dining experience.

This summer, the Sundowner closed for renovations with plans to reopen as the Cardinal Nest, but not until spring 2025. This closure has placed a strain on the remaining dining facilities dealing with an influx of students. Additionally, the campus Boost mobile ordering app, designed to streamline dining services, was offline for the beginning weeks of the semester.

‘YOU SPOKE, WE LISTENED’

College Auxiliary Services has initiated a series of updates in response to the dining concerns under the banner “You Spoke, We Listened.” This initiative includes several key improvements aimed at enhancing the dining experience for students.

CAS introduced a hot entree, side and beverage special available for purchase with meal swipes or dining dollars at Cardinal Market and Starbucks Cafe. This initiative provides an additional affordable meal option beyond the dining venues’ standard offerings.

In response to the need for flexibility, students can now request to-go containers at Clinton Dining Hall, enabling them to take meals with them as needed. While these containers will continue to be available in the future, the supply will be limited to one large box, one small box, one bowl and one cup per request.

A new deli sandwich station has been added to Clinton, allowing students to customize their sandwiches and enjoy greater menu variety. The effort also relieves the strain on Kent Cafe, the go-to sandwich spot on campus.

This semester introduced a new dining option called Ghost Kitchen — students can place orders on Boost for a weekly special menu, including vegetarian and allergen-free options, then pick them up at the self-pickup lockers in the centrally located Cardinal Market. Through social media polls, students now have the opportunity to influence Ghost Kitchen’s weekly menu offerings, helping to ensure that their preferences are reflected.

There are also new late-night options. Halal Shack features “Jamal’s Chicken” — a fresh chicken tender and mozzarella stick concept — and “Baba’s Pizza,” a personal pizza concept, rotating in Halal Shack from 8 to 10 p.m.

In addition to meal offerings, CAS has hosted events aimed at boosting student morale, featuring wellness resources, boba tea, therapy donkeys and giveaways, demonstrating a broader commitment to student well-being.

STUDENT FEEDBACK, ONGOING STRUGGLES

While CAS has made improvements, students continue to share feedback on the challenges they face with the current dining services.

Students went into detail about issues they are experiencing during the focus group meeting Oct. 2 with CAS representatives Angie Greene-Hick, Chartwells regional marketing director, and Alicia Guerra from the same department.

Students have noted a shortage of vegetarian varieties. Additionally, sushi cannot be purchased with a meal swipe, which leads students to run out of dining dollars quickly.

Many students noted a lack of substantial breakfast choices.

“Beyond pastries and cereal, we want to see other options, like avocado toast,” student Jana Bar said.

Students have called for a more diverse range of international foods, particularly, more authentic Asian cuisine.

“We have always wanted to work with dining services to share authentic Japanese sushi with everyone,” said Taichi Komai, president of the Japanese Cultural Association at Plattsburgh.

Students also expressed frustration over inconsistent menu options, with some items appearing one day only to be unavailable the next, without prior notice.

Those with food allergies or dietary restrictions reported that alternatives, such as gluten-free and dairy-free items, often run out quickly or are unavailable.

Even when the Boost app was operational, students experienced delays with orders not being ready, resulting in missed class time.

EMPLOYEE CONDITIONS

Students also noticed employees walking back and forth between Clinton Dining Hall and the Cardinal Market with take-out orders at the start of the semester.

“I was talking to one of the dining staff and realized that all Ghost Kitchen food is currently prepared in Clinton Dining Hall,” said Isabella Johnston, a senior ecology major. “Moreover, the self-pickup lockers even haven’t been in use yet. If that’s the case, why not just keep the pickup point at Clinton?”

Greene-Hick confirmed the situation at the Oct. 2 focus meeting.

“Originally, the Ghost Kitchen’s location was set to be in the Cardinal Nest, but due to incomplete renovations it can only be prepared in Clinton, which allows open flames. The lockers are set up at the Market because it’s centrally located for student convenience,” Greene-Hick said.

Ghost Kitchen employees said they’re generally satisfied with the job, though they find the frequent trips back and forth tiring. Initially, they were hopeful this setup was temporary. However, the administration has confirmed that the Cardinal Nest would not be opening this semester, which means those employees will continue this workload for now.

Students from the focus group meeting also said that for many who live near Clinton, going to the Market for pickup isn’t convenient.

“We have equipped delivery staff with a golf cart, and we will continue gathering student feedback to decide whether to shift the pickup point to Clinton for Ghost Kitchen orders,” Greene-Hick said at the meeting.

As CAS continues to implement these changes, the administration’s efforts to listen and respond to student feedback show a commitment to enhancing dining services.

The effectiveness of these changes will become clearer over time, as the adjustments aim to provide a better dining experience and improve working conditions for everyone involved.