Beginning August 27, Food Services will implement an adjusted menu and new hours of service at its Goldstein Dining location, in an effort to streamline service to meet the needs of South Campus students.
“Over the past year, we’ve been studying the daily traffic flow in the food court,” says Kris Klinger, senior associate vice president of ancillary services. “We know that students tend to go straight to main campus in the morning and then back to south campus as the day progresses. Our new hours will provide a high level of service to our students when they need it most.
Starting August 27, Goldstein Dining will be open from 11 a.m. to 11 p.m. daily. From 11 a.m. to 8 p.m., Dunkin’ will offer its full line of coffee and breakfast products, and customers can choose from enhanced on-the-go meal options, including entrees that can be eaten on the spot or kept packaged. . and reheated later.
The busiest time of day at the food court, 4-8 p.m., will see four more options open to customers: La Naranja (a Chipotle-style bowl concept), ‘Cuse Chicken (chicken sandwiches fried, replacing the present-old Burger King stand), the Tomato Wheel (pizza) and Freshens (smoothies).
Once the dinner crowd subsides at 8 p.m., the interior of the food court will close to the public. Food Services will work with its partner Grubhub Campus to provide late-night dining options from 8 p.m. to 11 p.m. Customers can use Grubhub Campus to pre-order for pickup or delivery. A walk-in window will also remain open, and students can use the Grubhub app or a digital kiosk to place on-site orders at Goldstein.
In addition to the food court, Goldstein Marketplace on the second floor of the building will be open daily from 12 p.m. to 10 p.m. In addition to the snacks and room essentials the store has stocked in previous years, students will be able to purchase pre-prepared meals and meal kits using their meal plan meal dollars and the CUSE money.
As always, Food Services looks forward to hearing feedback from students who use the food court any time of the day. The department has had to rethink many of its traditional services and schedules over the past two years due to continued food service staffing shortages, Klinger said. By changing the schedule, the department will be able to improve the quality and frequency of new concepts and menu items, in preparation for a large-scale renovation and reinvention of Goldstein’s culinary options over the next few years.
“Hearing from our customers helps us provide options that meet student needs,” says Klinger. “This year we were able to add pre-packaged meals and kits and a new chicken option, and we are already planning what might come next.”