Glen revamp, improvement
When Junior Heath Naylor was at resident assistant training, he had the opportunity to try the revamped Glen Dining Hall before most students were on campus.
Back then, he said everyone was talking about the Glen.
At the beginning of last semester, Glen received a complete overhaul with retrained employees, fresh food, more international choices and new equipment.
“It is definitely a lot better,” Naylor said. “They have more options that change regularly. They don’t do it often but the curry is amazing.”
After nearly a full school year in the books, the revamped Glen dining hall shows improvement, according to Campus Executive Chef Chris Shoul.
The revamp of Glen Dining Hall began fall 2012 with a plan to use fresher food and more international options, Shoul said in an email.
“We serve a much better product then in years past and our patron counts reflect that improvement as well,” Shoul said. “I think there will always be misconceptions about the quality of the Glen, but from what we have heard the changes were noticed and appreciated.”
One of the biggest changes made at the Glen was the move to using more fresh meats and vegetables over frozen and processed foods.
For the most part, this change has been sustainable, Shoul said.
“We always use fresh food whenever possible in all of our locations as opposed to processed or frozen foods,” Shoul said.
Sophomore Sara Curto said food at the Glen is good and the staff is nice, but it lacks of the friendly atmosphere of West Village.
West Village continues to have the most customers followed by the Glen and Newell.
“This mainly is based on the population of housing in these certain areas of campus and the hours of operation,” Shoul said.
The Glen, he wrote, is feeding about 50 to 60 more people a day compared to spring 2012.
“I will note that participation in our dining halls has risen in all three compared to last year,” Shoul said.
Naylor said the Glen, while better, isn’t always perfect.
“Sometimes they put things together that don’t really make sense like a lot of starches in the hot line,” he said. “But if you look around you can usually find something to make an amazing meal.”
Shoul invited students to share their opinion about the campus dining halls.
“Students are always leaving feedback through our website and our YouFirst comment cards,” he said. “These comments, both positive and negative, help us to make adjustments to better serve the students and guests.”
Shoul said no more major changes are planned for the Glen for now.
“We will continue to tweak our menu’s and concepts to enhance things at the Glen,” he said. “I think the Glen revamp has opened our eyes to stepping back out of the box when we plan to change things in the future. We have learned that the more resources and efforts you direct towards improvements the better the response will be.”