Fall 2010:
If you would like to participate, please contact Dawn Villacci at 631.632.9374

Here is a list of positive outcomes that have resulted from your feedback at Resolutions Committee meetings:

The Meal Pan Resolutions Committee meets nearly every Wednesday to discuss changes/suggestions relating to Campus Dining services.  Here is a list of positive outcomes that have resulted from your feedback at these meetings:

1. Campus Dining added a smoothie concept to Pura Vida at Roth for the beginning of the Fall 2010 semester.  The “Juice Event” concept consists of seven types of smoothies.  The concept offers one size smoothies, with options to mix and match any ingredient requested, based on the recommendation of the committee.  The program has been well received and Campus Dining is looking to add the concept at other locations across campus.
2. The committee has reviewed pricing for items at the Kelly Convenience Store with Campus Dining.  The result has been the inclusion of several lower priced items, as well as a reduction in pricing for several others, including:
1. Bumble Bee tuna & pepper 3.6 oz.
2. Nabisco Wheat Thins 10 oz.
3. Nabisco Nilla Wafers 12 oz.
4. Rice a Roni 6.9 oz.
5. Prego sauce 14 oz.
6. Easy Mac 2.05 oz.
7. Dole Bowl 7 oz.
8. Candy hang bags 5 oz.
9. Chips Ahoy (15 oz.)
10. Amy’s Frozen Meal(10 oz.)
11. Aunt Jemima Syrup (12 oz.)
12. Campbell’s Soup (10.75 oz.)
13. Variety Cereal (8.56 oz.)
3. The committee reviewed and approved menus and theme for several popular Campus Dining events, including:
1. The San Gennaro Feast at Roth
2. The Caribbean Pirate Party at Kelly
3. The Apple Market
4. Autumn Fest
5. The Halloween Monster Mash at Roth
4. Several new gluten free items were approved and are now available for purchase:
1. DeBoles Multigrain gluten free pasta (8 oz.)
2. Ike & Sam assorted kettle corn (gluten free, nut free, kosher)
3. Simply Asia gluten free assorted microwavable meals
5. Campus Dining now sells crepes and personal pizzas at Campus Connections @ H Quad.  Both of these items were additions to the menu and did not replace anything already served.  It was reported by several members of the committee that the station is underutilized.
6. A toaster has been added to Pura Vida for guest convenience.
7. A new system for separating utensils used for meat items from those for non-meat items has been created to ensure there is no cross contamination
8. Campus Dining now ensures that more than two registers are open during the busy periods at Wendy’s to help reduce the lines
9. Two new concepts were added to campus. The first was Herb Kitchen, a demonstration-style concept that is now offered at the Union Commons and Kelly.  In addition, a Sliders program was added to the Kelly Charcoals station on a trial basis.  Both were very popular and Campus Dining will look to incorporate these programs more throughout campus.
10. The Halal station at the Union Commons has added a cold deli station once a week.  In addition, more Halal sandwiches have been added to the grab n’ go program.
11. Several new items have been added to the dessert and bakery offering, including an apple pie parfait, banana parfait, cups of small cookies and brownies, and mint and raspberry crumble bars.
12. Shrimp has been added to the regular Picantes menu as a meat option in both the Union Commons and Kelly Dining Center.
13. Due to a request for more staff and shorter lines at the SAC Omelet Pan station, an additional omelet station has been added at the Wrap it Up station during breakfast.  In addition, the SAC Charcoals station now makes egg sandwiches to order.