Reinhardt’s new food service provider off to a solid start

0 Comments 317 view(s)
Food Services
Facebooktwittergoogle_plusredditpinterestlinkedinmailFacebooktwittergoogle_plusredditpinterestlinkedinmail

Students returned to campus this fall to discover a new management company operating the campus’ food services and early reviews indicate general satisfaction with the change.

The university contracted Metz Culinary Management last spring to replace Sodexo as the university’s food service provider. Metz manages Gordy Dining Hall, Starbucks and The Nook (formerly the Varsity).

In business since 1994, Metz services clients in corporate, healthcare and education settings. The company’s mission, according to its website, is to strive to deliver restaurant-inspired hospitality to each and every guest.

Students have noticed this new approach through the service and quality of food being offered. Metz has continued “Fried Chicken Wednesdays,” a popular meal option. It also has continued to serve hot food options, a salad bar and a dessert section. The quality of the hot food, in particular, has improved, according to students.

“My favorite change would have to be the lemon pepper, barbecue, and hot wings they serve every now and then,” Kevon James, a senior Biology major said. “The food is way better this year compared to last year.”

Although the improvement in the quality of food has been praised, students report that Metz still has some operational practices to smooth out. One often heard complaint has focused on the long serving lines.

“Gordy needs to do something about the longer lines. We barely have time to get a meal in between classes,” Miles Hollis, a sophomore Communication and Media Studies major, said.

We reached out to a representative from Metz for a comment on the long lines and we did not receive a reply.

Overall, the new company has been a pleasant change and more changes are forthcoming. These include plans for expansion of the dining facility over the summer, with completion expected by Fall 2017.

 

Written By: Malik Golar. Picture By: Malik Golar

Print Friendly, PDF & Email