Aramark serves its first course

With new tables and chairs, a fresh coat of paint and the addition of new cuisine options, the revamped Class of 1920 Commons welcomes hungry students to pull up a chair and dig in.

The facelift is one of the most dramatic and visible changes made to Penn's dining services since the University replaced its four-year food service partner Bon Appetit Management Company with Aramark last May.

The one-year contract with the Philadelphia-based food, facility and management support company was an effort to improve the University's food services and increase its rapidly diminishing customer base.

"The changes are pretty nice overall," Engineering sophomore Karen Rudo said. "I really like the new Asian station."

"I think it's great," Engineering freshman Christopher Purdy added.

But while many students said they appreciated the aesthetic alterations made to the Commons during the summer, some believe funds spent on enhancing the dining hall's appearance would have been better spent on improving the food.

"It looks a lot better," College sophomore Weiya Zhang said. "The food's pretty much the same, though."

"For the most part it seems like they spent a lot of money just to change the look," College sophomore Farralon Wilson said. "The food's not any different."

While some students scoffed at the description of the food as "gourmet," few could argue over the convenience of ready-made meals.

"There's a lot of food and a good selection," Engineering freshman Jon Ching said.

But with a plan built on the basis of convenience, many Penn students are dissatisfied with long lines, high costs and limited hours.

"It seems pretty busy right now," Rudo said. "It's sort of organized strangely this year and so it's hard to navigate through all the people."

"The lines are too long, the costs are unreasonable and the hours are bad," College freshman Ahmed Moor said. "I probably won't stick with it. Seven o'clock dinners aren't really my thing."

Additional complaints were made regarding this year's takeout policy, which requires students desiring takeout meals to call their dining hall of choice at least two hours before estimated pick up.

"I don't like the no takeout policy," said an irritated Wilson. "I stayed on the meal plan because of the takeout option. I don't know if I'll stick with it if I can't have takeout anymore."

"I think the takeout policy is a bad idea," College sophomore Barbu Mateescu said.

Although many students were upset with long lines and enforced policies, many were pleased with the idea of Subway and other food retailers filling space in the dining facility beginning in October.

"I think it's worth it if Subway comes," Mateescu said.

Including outside retailers is one strategy that Aramark plans to employ to maintain its customer base and convince upperclassmen who might have left their meal plan behind to give eating on campus another try.

But with dining plans struggling to find consistent buyers among students and the ever-increasing number of off-campus vendors enticing students away from dining halls, Aramark may have a hard time accomplishing that goal.

"I think other places on campus are better," Zhang said. "I'll probably keep my plan through the rest of the year, though."

"I'll stick with my plan through the year," Ching said, "but I'm not sure about my other years."

And though only one week has passed in the semester, some students are prepared to give up on dining already.

"I'm definitely lowering my meals to 14 next semester," College freshman Tim Flynn said.

Regardless of complaints, in the end, many students seem willing to deal with lines and food woes in exchange for the dining halls' easy-access locations and ready-made options.

"Yeah, I'll probably stick with the dining plan," said a tentative College freshman John Park. "I like to eat, so it's okay."

"I think I'll stick with it," added Purdy. "No matter when you're there, there's always a plethora of different meals available."

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