Eastern Michigan University’s Dining Services began and completed a $300,000 renovation of The Commons, located between Buell, Best, Downing and Wise residence halls.
But there’s more than what immediately meets the eye.
Along with these renovations, Dining completely overhauled its general program in an effort to provide students with healthier, higher-quality food at the same price.
Apparently people have noticed. According to Thomas Murray, Dining’s head chef, the Commons has served an increase of approximately 400 customers per day.
Although each recent change contributed to The Commons’ recent success initially, the focus was primarily on updating the dining area. Murray, who oversaw the renovations, had a specific design in mind when the process started.
“When we were doing the renovation, I said, ‘What we really need is for the dining room to look fun and sexy,’“ Murray said.
The old, eight-top cafeteria tables were thrown out. In its place now sit new booths, new tables and chairs of various shapes and heights, lounge-like chairs and a more colorful overall aesthetic.
“We’re getting rid of the fryers, the steamers, the big kettles,” Murray said. “We’re using healthy techniques. We’ve gotten rid of the frozen entrees. Everything is fresh.”
Heather Anderson, a registered dietitian at EMU’s Office of Nutritional Services, has been working closely with Murray to organize the shift to healthier food.
“Over the past few years, ONS and Dining Services have really formed a collaborative partnership,” Anderson said. “We provide a lot of the nutritional analysis for the foods on campus. We’re working hand-in-hand with the goal of providing students with healthier options; there is an emphasis on whole natural foods — getting away from some of the processed, the prepackaged stuff.
“We’re trying to promote a healthy lifestyle that students are going to continue beyond Eastern.”
Adam Patruno, a senior at EMU majoring in aviation management, has noticed efforts made by those at Dining Services.
“I’m pretty pleased,” Patruno said. “The quality of the food has definitely improved since I’ve been here.”
The emerging concern for food quality leading to these Dining changes was born out of student demands for healthier products. These demands became increasingly common in recent years.
“There’s been a general trend in student interest in nutrition,” Anderson said. “They’re looking online. They’re seeing these things on TV. All different kinds of multimedia are promoting healthy eating. I think students have at least a foundation of nutrition knowledge and they expect to see these healthy options available.”
Murray agreed there is an unprecedented awareness about healthy dieting among young people today.
“The kids are smarter than us,” Murray said. “I have two daughters and they’ll choose sushi over Mac ‘n Cheese. They’re more educated. When I was growing up, you had Jell-O molds and Salisbury steaks. Now they have fresh stuff. It’s hormone-free, cage-free and organic. We can’t even get into that realm yet. We’re not even there yet. But all I’m saying is, ‘Why not have fresh bacon? Why not have fresh eggs? Why not have fresh chicken and fresh produce?’ “
The changes in food quality have been profound. For example, the burger patties Dining used to purchase from a distributor had 23 ingredients; the burgers it purchases now have one ingredient: beef. Furthermore, the patties it purchases now are never frozen. This is but one example of the many steps Dining has made toward offering students with honest, healthy options.
Margo Sena, a sophomore majoring in hotel and restaurant management, transferred to Eastern from Wayne State University and was pleasantly surprised when she arrived.
“It’s easy to eat healthy at EMU,” Sena said. “I didn’t think that would be possible because it wasn’t at Wayne. “It’s a lot better here than it was there.”
As readily observable, the Commons is staffed primarily with students. EMU senior Amber Hickman, double majoring in social work and psychology with a minor in gender studies, has been working at the Commons for three years and was promoted to a supervisor position this year. According to Hickman, the increased food quality is apparent on the preparation side of the counter.
“I think the food quality has definitely improved,” Hickman said. “It looks better. It tastes better. We’ve got a lot more chefs this year and they’re allowed to be more creative.”
Along with the increase in quality, the food at the Commons has also seen a tremendous increase in variety. In previous years, there was a rather predictable weekly schedule. This year, thanks to again to Chef Murray, there is much less repetition.
“What we do with the food now is a 20-day menu,” Murray said. “Four-week cycle. It changes everyday. So what you see here today, you won’t see for another month. The only station that stays the same is the salad bar. Everything changes daily.”
Perhaps the most astounding factor of the extreme Dining makeover was despite the fact Dining receives absolutely no funding, it is simply a business leasing operating space from EMU. The increases in food quality and variety did not precipitate an increase in price. In fact, for students enrolled in the FLEX plan, the price of entry into the Commons actually decreased.
“The last two years, there was no increase in student rates. So we didn’t increase the food prices
either,” Murray said. “We had to take that hit. When inflation hit the food market, the price of food went up, but we didn’t pass that on to the customer for two years.”
The dedication these people show in providing students with increasingly higher quality service and food is practically palpable. Despite the tremendous gains they’ve made in this last year alone, no one seems satisfied to rest on laurels.
“We’re certainly still playing a little bit of catch-up,” Anderson said. “But we’re doing a good job looking at what other schools are offering, what’s been successful, and recreating that here.”
Despite his general satisfaction with the changes he’s helped make to Dining, Murray expressed a zeal for continuous improvement.
“People know what they want to eat,” Murray said. “We just have to give it to them. So why not keep challenging ourselves?” Murray said. “Why stop? Let’s keep going. Foot on the gas.”
