New dining options arrive on Duke University's campus

DURHAM, N.C.—Following a year that saw many changes to the on-campus venue options, students will return to a new set of dining variations.

New food trucks Mac-ur-Roni and Deli-icious will rotate through the schedule in place of Baguettaboutit and Foster’s on the Fly. Serrano Deli will replace Pizza Mia as one of the Merchants-on-Points vendors, and Pitchfork Provisions is undergoing the process of being renovated, said Director of Dining Services Robert Coffey.

The changes come in response to the campus-wide dining survey conducted by the Duke University Student Dining Advisory Committee and Duke Student Government.

“I am extremely excited about the new food options that the Duke community will be able to experience next year,” said DUSDAC co-chair Gregory Lahood, a senior. “I feel as though the changes in the MOP and food truck lineups are representative of the preferences of the Duke community.”

Coffey explained that DUSDAC annually interviews potential vendors and samples their products to evaluate them for “food quality, customer service, good menu mix and affordable pricing.”

“We were wowed in every case,” Lahood said.

Coffey said that Pitchfork Provisions is redesigning customer flow and seating to accommodate for increased business.

Penn Pavilion is also changing things up, adding a hand-dipped ice cream and shake station in response to requests for more dessert options.

While the West Union is closed for renovations, Penn Pavilion is functioning as a dining hall. Throughout last year—the venue's debut on campus—the Pavilion faced some difficulties attracting student interest. What do you think?

“These changes are an ongoing process and we are constantly working with vendors to expand the available options,” said DUSDAC co-chair Brian Taylor, a junior.

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources