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On the Same Page
February 1, 2005 Got your attention? Consider the amount of time that many of us spend eating or just thinking about food. It's staggering, particularly at this time of the year when post-holiday dieting is the norm and New Year's resolutions are weighing heavily on our minds. Since food is something that fuels most everything we do and, to our surprise, has become a focus at the Laboratory Schools during the past several months, I am delaying the appearance of Toward a Shared Vision-Part 4 until March 1. The event that caught us unprepared was the opening of a "state of the art" food court in the new Graduate School of Business—our neighbor to the west across Kimbark Avenue. Like many shopping mall food courts and new or renovated school cafeterias, the GSB food court is attractive, comfortable, and it offers a variety of choices with reasonable prices. A nationally recognized food service vendor manages it. From an outsider's point of view, this vendor is working very hard to service the Business School as well as to attract other customers from around the University. It seems to be working quite well! Comparing our food service facility with our competition next door is not even in the same league as apples to oranges. The last renovation to our cafeteria was in the mid-1980s, when the kitchen equipment was updated and the flow of traffic through the lunch line was changed. In reality, the look and feel of the cafeteria has not changed since hot food was first served in this location. The tables and attached bench seating are the traditional issue found in multi-purpose cafeterias. They are designed to fold up and store along the walls or in a closet when a different school activity needs the floor space. To access the meal, students and teachers enter the food preparation area and select the entrees of the day or several sandwich/salad alternatives. A variety of beverages including milk, fruit juices, and soft drinks are next in line, followed by a selection of desserts and snacks. Eating utensils and three large containers of condiments are just outside the food preparation area and are picked up prior to finding a seat. As a product of the 50s and 60s, this scene is no different from the high school I attended or from my favorite Chicago delicatessen, Manny's. I've heard that my alma mater converted its cafeteria to a mini food court and that McDonald's and Pizza Hut have the concessions. Manny's probably doesn't have to change because of its niche in a specialty market. Continuous improvement is a part of our vision, and sometimes it requires us to change. As it is related to the operation of our cafeteria, it may have to come sooner than later. Discussion will begin with the Board of Directors. Rather than explore all of the alternatives that will be considered, I would rather share some of my values about how a cafeteria and a well-run food service program occupy an important space in a pre-collegiate education.
I would be remiss in not mentioning that our school's vendor, Sugar Plum Catering or its employees, are not responsible for the current state of affairs. To the contrary, they have been responsive to changes suggested by the school and have been trusted allies to both students and adults. They simply can't be competitive under today's conditions. The result, however, is that both students and faculty have already voted with their feet! As always, I welcome your thoughts about this and any article appearing On the Same Page.
David W. Magill | |
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