By Fabiha Khalid
Special to the Chronicle
Dining changes to Hofstra’s campus include new replacements and installments to accommodate students’ wishes as the spring semester begins.
More noticeable alterations that can be seen in the Student Center include the relocation of the sushi bar where Mondo’s once was, a deli where there was once Mediterranean food, self-serve Chinese food as well as a larger variety of baked goods throughout campus due to the newly hired pastry chef, Jacqueline Greene.
Richard Maha, the resident district manager for campus dining, explained the process that goes into making these changes. In order to learn about what students’ opinions are, meetings are held with students, the dates of which can be found on the dining website or through emails, in addition to surveys that are handed out. Students then voice their opinions regarding the current dining options and suggest changes.
According to Maha, a number of complaints this semester revolved around a crowded Student Center and a long wait time for meals. To “offer flexibility for the students,” as Maha stated, the Mondo’s subs stand was replaced by the sushi bar due to popularity. As the change offers a shorter wait time and more sushi options, students responded well to the renovation.
“I like the new changes, specifically the sushi because it’s easier to access and waiting around for it to be made is more convenient since you’re out of everyone’s way,” Julia Gurrola a freshman classics major said.
The new installment of the deli, which offers specialty sandwiches and a build-your-own sandwich option, also seemed to be received well by students.
“I personally really like the deli’s specialty sandwiches. It’s like an updated Mondo’s,” Devon Walker, a freshman film major said.
The self-serve Chinese food is another installment that has since added to the efficiency in the Student Center.
“This was a change to offer students more flexibility and variety along with the daily themed food by the ounce and the salad bar all at the same per ounce price,” Maha said.
New pastry chef Jacqueline Greene is yet another addition to campus dining. Greene is tirelessly working to integrate new baked good options at Hofstra. With notable additions including to-go brownie bits, Greene is also adding variety to daily food options. Specialty pastries such as the cinnamon waffles and the apple pie shakes are also her installments. Upcoming initiatives include baskets for events such as Valentine’s Day and a custom cake program which will allow students to order and customize cakes and pay for them with their meal plans.
Campus Dining is also now hosting different events and week-long themes in the Student Center. Every Wednesday, a specialty item is made available, such as seafood, empanadas or even chicken wings. Weeklong themes may include BBQ, Mediterranean flatbread and more.
