Brick Street back in business
The spring semester has started and Brick Street Cafe still stands, something that may come as a surprise to students expecting otherwise. Last semester, it was announced that the Hawkins Hall dining space was scheduled to be replaced by artisan-inspired cafe Au Bon Pain sometime during the minimester, so it would be up and running in time for the spring.
But, Brick Street is still serving the same food, because the swap was not carried out during the expected timeframe.
According to Associate Vice President of Auxiliary Services Dan Slattery, the change was postponed due to time and scheduling constraints that arose during the minimester, as well as unanticipated costs and plans that had to be reviewed in conjunction with the University’s food service provider, Chartwells.
Slattery said that it was going to cost the University more in order to get the restaurant in place during the shorter timeframe of just over a month during the minimester.
Slattery also said that Au Bon Pain will be coming to Towson in the near future, though at this point there are still some issues of cost and expense that need to be considered further. If all goes as planned, Towson should have its own Au Bon Pain by the start of the 2014 fall semester.
Sophomore Heather Ballard said she’ll likely continue to frequent the Hawkins dining hall even after Au Bon Pain takes the place of Brick Street, due to its central and convenient location on campus, though she admits she will have to try the new food to be sure.
Students trying to improve their diets can also look forward to having the cafe as an added healthy option on campus, as well as utilizing Au Bon Pain’s online smart menu to calculate things like saturated fats and caloric intake. The smart menu and “My Plate” program, both of which are accessible through Au Bon Pain’s website aubonpain.com, will allow students to better plan and keep track of their healthy food consumption.
The cafe will offer what Slattery called “quick purchase items,” that will fit the collegiate on-the-go lifestyle.
It is reasons such as these, that prompt Slattery to think that Au Bon Pain’s options and brand will be a good fit, though he says that its popularity and reception are in the hands of the students who will spend their time there. According to Slattery, student groups consulted during the early stages of this venture reacted affirmatively to the change.
“[The idea] was positively received,” Slattery said.