Steve Ritter, director of food services, helps Brenda Heathscott cook trench fries for lunch. In an effort to better accommodate students' requests, Aramark revised the meal plan choices this year, combining the previous 13 plans into four basic options. Photo by Daniel Dubois Aramark catera change Meal plan options down to four; DCB rolls over to spring : • • · • • · • • • • • • by tiffanyJohnston The cafeteria isn't just for food anymore. • staff studied and researched the growing uniPerhaps the aura of "the Caf" has always • versity population and the changing needs of been more than just unlimited supply of • the students. Yarnell's ice cream and corn dogs on a good • Researchers continued to discover other day. For most students, the cafeteria was an • changes they needed to make in the future; arena for social activity. • they discovered the need for additional seatIn addition to the normal happenings • ing to accommodate more students. found during the lunch and dinner hours, • "The cafeteria is like New York City," there were several major changes that took • sophomore Joey Kincheloe said. "There are place concerning students dining options this • so many people in there and it's packed, but year. it's where people are the loneThe most notable was liest." the change in the meal plans "The change in OCJ/.? In their quest to adapt to that were offered to the stu- '-> society's competitive food dents. was Cf big freedom market, the food services staff The list of 13 different point. Now students looked outside campus plans was narrowed down don't have to rush to grounds and outside Searcy to four options designed to to find ways to compete with cater to the needs of older use up all their DC/3 other food services. students. before Christmas.,, One method of research "Through focus groups they used was to compare and other research, we dis- - Steve Ritter schools similar to Harding in covered that students history, concerns and guidewanted to keep the same caf- lines. eteria experience while allowing the juniors • "By looking at other Christian schools, and seniors more flexibility," said Steve • we can see what works for them and recogRitter, Aramark food services director. • nize what we can do to push our program Another change in the meal plan system • forward," Ritter said. was that the declining balance carried over from • Despite the many changes in the cafeteria the fall semester to the spring semester. • this year, there were some things students "The change in DCB was a big freedom • wanted to keep the same. point," Ritter said. "Now students don't have • "For pre-game meals we eat in the cafeteto rush to use up all their DCB before Christ- ria, and I love the Minute Maid juices," sophomas." • more football player Reid Smith said. "I don't These changes to on-campus dining were care what changes they make as long as they considered for many months as the Aramark don't lose the juice." 180 academics Retha Ross, accounts receivable billing clerk, pack· ages instructional materials in the bookstore. The book· store offered teachers a variety of curriculum material. I Photo by Daniel Dubois ,
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