Suggestions Through 4/7/15
"Loving #mediterraneanmonday lunch at home style...not sure if it's purposeful, but it's a good tradition! Keep it up!"
Let's just say it's purposeful and semi-regular :-) Come join us Monday April 13 for Gyros, Hummus, Pita, Tzatziki and Tomato & Red Onion Salad!
"More grapes on campus. even if they're out of season and expensive, i will pay the difference. also more fried rice"
Just a reminder that we endeavor to buy local & seasonal - but grapes are coming into season! Look for them in the Grab & Go refrigerators at the Marketplace and the Tiger Cooler. Look for Fried Rice again the week of April 20.
"The Green Bean, Marketplace, Tiger Cooler, and Coffee Cart should all start carrying Townsend Tea Company's Brew Dr. Kombucha. This kombucha is delicious and low in sugar. It would supplement the probiotic foods available to students. The kombucha currently available in the Green Bean is good, but this kombucha is better. As the Green Bean regularly runs out of kombucha, introducing a new brand would be a good way to meet student demand. The best flavors are spiced apple and white rose."
"Hate to see GT's Kombucha go! The new product has too much sugar in it!. Any chance the Green Bean can switch back?"
We checked our vendors for the Marketplace, Tiger Cooler and Coffee Cart and we're sorry but none of them presently carry Townsend Tea Company Products. We forwarded your comments about Kombucha to the Green Bean Manager Team.
"Would really like to see some variety for dinners! Having the same things week after week on specific days (e.g. Sunday, Tuesday, etc.) gets a little boring. C'mon for #8, Oxy, we can do better!"
We hear you! Both the Sunday and Tuesday dinner menus are under review for changes for fall 2015.
"Would love to see PB&J sandwiches at the coffee cart!"
We already produce hundreds of PB&J's for the Marketplace and Tiger Cooler. The Coffee Cart only has so many slots on its menu, and we want to provide variety that you can't get elsewhere, so this would be a "no", we're sorry.
"What are the ingredients in the grill [station] mashed potatoes & beans?"
Beans: PInto beans, interesterfied soybean oil, salt (with TBHQ to preserve freshness.
Mashed Potatoes: potatoes, maltodextrin, shortening powder, vegetable oil, mono and diglycerides, artificial flavor and colors (freshness preserved with sodium bisulfite & BHT)
"Thoughts on offering flax seeds and chia seeds? They'd be an awesome addition to oatmeal/toast"
Both are highly nutritious and tasty, but too expensive to offer as "free" condiments. We're going to see if we can find these in packets to sell in the snack stand.
"Love the salad bar & all the options. Any chance other nuts could rotate with the sunflower seeds? Would appreciate the variety!"
We're sorry, but many of our patrons are allergic to nuts, and due to the high liklihood of cross-contamination, we do not put nuts in the salad bar.
We've tried Nachos at the Cooler as an evening special a few times, but the equipment there is just not conducive to a good product. The sauce can't be kept at the proper consistency. Until we get some new equipment we're focusing and specials that we can present and hold better. We're sorry.
"It would be awesome if the school could partner with local restaurants to extend the meal plan to include off-campus food (in other words, we would be able to use our student IDs at restaurants in the neighborhood). I know other schools do this, so I think it's a realistic request. Thanks for your consideration"
-and - (+ 5 similar suggestions received)
"While visiting other schools, I was told that their meal plan not only could be used at school but also at local restaurants surrounding the school! I think that it would be a great idea to get restaurants around the school involved with the oxy meal plan program. Not only would the restaurants benefit but also the school would benefit financially because students would be more willing to purchase a larger meal plan. By connecting the restaurants with the oxy meal plan we would be able to support the Eagle Rock community and create a better connection between the school and its surroundings."
Thanks for bringing this topic up. It has been discussed and considered at Oxy before and we are not opposed to re-visiting. However, there are financial considerations for both Oxy and the restaurants involved. Other schools we looked at were either much larger than Oxy, or more isolated. Some things to consider:
- Any meal plan dollars that leave Oxy can mean fewer jobs for Oxy employees, fewer stations open or fewer hours of operation on campus.
- Other schools probably do not allow unlimited access to the meal plan off-campus. Only a portion may be spent off campus, or even only the equivalent of our "FLEX" or "Bengal Bucks" which are voluntary participation plans, not connected to the meal plan.
- The cost to the local restaurant typically includes the technology, which can be quite expensive, plus a commission back to the institution for the privilege of having access to a new base of customers. Oxy's relatively small population does not make it as attractive as larger institutions for this type of business venture.
If anyone is aware of a similar school to Oxy (with a self-operated dining service, and preferably all-debit meal plans) that permits meal plan usage at off campus restaurants, and would like to discuss, please contact Amy Munoz directly, munoz@oxy.
"the aqua hydrate should be placed on a lower shelf!"
Well, it's a tall bottle, and that's where it fits, but we'll consider it!
"Chicken cesar wraps with homemade potatoe chips.
Asada quesadillas, I know this might be expense but I think people would like it
Pho was really awesome last year
White bean chicken chili
fried chicken sanwhiches
Also, Maybe trying a bacon blue potatoe salad? Or a fresh garbanzo bean salad with mozzerella, basil and tomatoes? That could be nice! Thanks!"
Thanks for the suggestions - good for our summer thinking! As for the Asada Quesadillas - you can do that yourself now, by buying a Cheese Quesadilla and a Carne order and putting them together in the microwave. Plenty of students do, but you might want to share with a friend!
Can we have chobani yogurts/naked juices/the fruit salads from the coffee cart in the cooler? I need healthier options to satisfy my late-night cravings.
As noted above, we try to spread out the variety around campus. Every location has limited storage and display space, and if we repeat things, you get much less variety overall. Also, the Cooler has REALLY limited refrigeration space and all those items are perishabe.
The sweet potato (?) dessert at the Meatless Mondays station on 4/6/15 was delicious! What was in it?
It was actually made from Carrots! We're not sure what our Indian cook sweetened them with, but we'll ask her and fill in this space in a few days :-)
Johnson Student Center, 2nd Floor