Serra Oral
Blogs Editor
In the lounge, the main center of activity in the first part of the day and lunch is the cafeteria. Beyond the three cash registers awaits a large variety of food in a number of sections. This year, personalized ice cream was added to the selection with two new MooBella Machines.
What are the secrets behind the food, behind the variety? The choice of the food that goes into the cafeteria is determined based on what the students want and what would be the best for them. “We try to find out what’s popular with the kids and what’s healthy,” Director of Food Services, Bruce Gluck, said. “We also take suggestions from students.”
This system seems to be working because the overall opinion towards the food is positive, especially since there is such a variety. “There are a lot of options which you wouldn’t normally expect from a cafeteria,” junior Evan Turiano said.
Freshman Mitchell Dipanni enjoys variety it provides. “My opinion of the current cafeteria food is a huge leap from Saxe,” he said. “The variety is greatly increased and just the fact that they serve breakfast is awesome. I love it.”
Another benefit of the cafeteria food is the amount of time it allows people in the morning, because they don’t have to worry about packing a lunch. “It makes process of getting out of the house shorter,” sophomore Kyle Conner said.
Despite this, there are those who try to avoid the cafeteria food as much as possible. Sophomore Jenna* sees the cafeteria as a waste of time. “It is greasy, unhealthy, and I would rather spend money on something better,” she said.
In addition, while the ice cream machine MooBella was welcomed mostly warmly into the lounge, some see it as taking money away from the main food. “I feel like we should have spent the ice cream creamery machine money on healthier foods,” Jenna* said.
Other concerns are due to the layout of the stations. “They should find a way to expedite the process of making food, getting food, and paying for it,” Kyle said.
Also, this year seemed to bring high prices for food. According to Mr. Gluck, the prices are based on what they have to pay for the food. But even so, some are dissatisfied with this. “I would like to decrease the costs,” Mitchell said.
Even with all of these issues they face, the new school year is already causing developments to be made, according to Mr. Gluck. “This year everything is freshly made,” Mr. Gluck said. “Now its just a matter of improving.”
*Names have been changed
