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The Student News Site of Stony Brook University

The Statesman

The Student News Site of Stony Brook University

The Statesman

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Chartwells Checks Out, Lackmann Dines In

Stony Brook University has a new recipe-for campus dining that is.

After a two year long bid process, the Faculty Student Association (FSA) contracted Lackmann Culinary Services, Inc. (LCS) to be the new campus dining services as of July, Dawn Villacci, the FSA Customer Advocate said, at a campus media briefing on Wednesday.

In 2007, a Dining Services Bid Evaluation Committee was established, consisting of 14 members from the Undergraduate Student Government, the Residence Hall Association, the Graduate School Organization and the University Senate Committee on Student Life.

According to Villacci, price value, sustainability and customer service were three priorities the board had in mind while they were searching for a provider.

Abhi Bikkani, the Undergraduate Chair on the committee, said the committee visited Hofstra University, Adelphi University and Pace University, all of which are clients of Lackmann.

‘We saw things like freshness, quality and choice,’ Bikkani said, mirroring Lackmann’s tag line: fresh, local, guest focused.

New concepts offered on campus include Yogurtmania, Omelet Pan and UPick Salad Bar. In addition, a vegetarian and vegan friendly concept is being considered by the Campus Dining Resolutions Committee to replace Taro 13 in Kelly Dining center.

According to Villacci, if the committee passes the concept, the new option should open within a week.

Joseph Rudolph, the Vice President of Regional Operations at Lackmann, hopes to offer ‘better quality meals, hopefully at a lower price.’

In order to keep costs down on campus larger, more efficient cooking rooms were created in order to provide fresh baked, packed and cooked goods.

Staying on budget while on a meal plan is a common obstacle for students. In response, Lackmann implemented Stay On Budget charts at all dining facilities outlining how much money students should be spending per week.

Going along with Stony Brook’s mission to be sustainable, Rudolph emphasized the China First program at H-Quad, which uses reusable dishes and utensils.

‘With success we are hoping to expand,’ he said.

But even with the changes, many are not completely satisfied.

‘I think the food has improved, but not the quantity,’ Veronica Natale, a senior said.

Josh Seidman, a senior physics and journalism double major, said he was a little disappointed with the new services citing less variety, more expensive, and smaller portions.

‘I don’t eat here [Union Commons] if I could avoid it,’ Craig Paskowitz, a sophomore who used to eat at the Union all the time last year, said.

Even Rudolph pointed out the long lines. ‘We feel bad about the lines,’ he said. ‘We are working on that.’

When it comes to any complaints Villacci said FSA wants to know, so they can work with campus dining on improving.

Rudolph agreed. ‘The more you tell us the faster we can make the change,’ he said.

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