After winter break, the university and Sodexo made some big changes to the Adanti Student Center. One notable decision was closing Peking Plate due to low student visits and high operating costs. Robert DeMezzo, the senior director in charge, noted that continuing operations at Peking would raise dining costs for all students, impacting meal plans and expenses.
DeMezzo emphasized that the university aims to keep student spending in check. He stated, “Continuing with Peking would strain our budget and affect students negatively.” In response, the university is looking for new dining options that better fit student needs.
Jack Flanagan, a junior music major, described the decision as surprising but believes it could lead to a fresh start for the semester. One idea on the table is introducing virtual ordering kiosks. This could help reduce long wait times during busy hours, allowing students to browse menus and pay directly from the kiosk.
However, no final decisions are in place yet, and changes may not be implemented until the fall. Another significant shift is the relocation of SubConnection, which will now occupy space previously held by Peking Plate. DeMezzo explained that this move allows better use of equipment, enhancing meal quality and variety.
Additionally, Dunkin’ will also move into the former SubConnection area, with the aim of improving service efficiency. Students can expect this transition to happen in the upcoming spring semester. DeMezzo mentioned, “We want to create a safer and more efficient dining experience.”
Despite these improvements, not all students agree with the changes. Lucas Ferreira, a junior communication major, worries that the redesign could disrupt the atmosphere of the dining area and create chaos, especially with Dunkin’s relocation. He expressed concerns that these changes might limit food options further and hopes the new replacements will adequately meet students’ needs.
In the broader context, this situation reflects a trend seen in many college campuses where universities are seeking to adapt their dining services to enhance student experience. According to a recent survey by the National Association of College and University Food Services, 67% of students prioritize quality over variety in campus dining but also appreciate convenience. As campuses evolve, understanding student preferences is crucial.
DeMezzo assured that all decisions have been made thoughtfully, aiming to modernize the food court while supporting quality service. With ongoing changes and a focus on student feedback, the university hopes these adjustments will yield positive results in the coming semester. Time will tell how these shifts play out for everyone involved.
