Tuesday, August 10, 2010

New All-You-Care-to-Eat Payment Plan at Dining Services

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Effective Friday, August 13, 2010, a new All-You-Care-to-Eat payment plan will go into effect for Dining Services. The All-You-Care-to-Eat dining prices are as follows:

Breakfast—$5.50
Lunch—$7
Dinner—$7

Faculty and staff will still receive a 25% discount. Student meal accounts remain on a declining balance plan.

"The benefit to an All-You-Care-to-Eat payment plan is your expectation about spending remains the same but your food options open up. Now, diners will be able to try new options for one flat rate," says Kerry Riter, interim general manager at Dining Services.

Takeout options are still available. Those opting for takeout will receive one takeout food container and one takeout cup, both intended for one-time takeout use only. "This process will be evaluated in the future to ensure it’s a win-win situation for our customers and for Dining Services," says Riter.

The physical appearance of Dining Services remains largely unchanged with a few exceptions. With the All-You-Care-to-Eat dining options, a variety of beverages will be available as fountain drinks. These options include Gatorade, decaffeinated ice-teas and flavored water, in addition to traditional fountain drinks like Mug Root Beer and Sierra Mist. The beverage coolers will now be used to showcase a variety of fresh Andrews produce.

The smaller of the two Andrews Classics lines will become a dedicated all-vegan area. "We want to ensure the dietary needs of our community are being met while also encouraging others to try the vegan options and perhaps discover new food favorites," says Riter.

Many of the pre-packaged items, such as bottled drinks and pre-made sandwiches, will now only be sold in the Gazebo and the C-Store. Additional Gazebo and C-Store menu items are also being developed.

This new payment plan is just one of several exciting changes underway at Dining Services under the management of Bon Appétit. The company is moving Dining Services toward healthier, sustainable practices including using more locally grown produce, using a press to cut fresh French fries daily, and using homemade pizza dough produced fresh daily.

Additional information on the improvements being made by Bon Appétit will be shared via Recent News on the Andrews homepage.

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