By Colter Hettich, Features Editor
Contractors closed the east dining room of the Bean on April 21 to begin remodeling. Though construction will not be in full force until mid-May, administrators confirmed the project will be completed August 1, on schedule. Anthony Williams, director of retail and purchasing, said the deadline of August 1 “has been a pretty hard date” but remains confident it will be met.
“Our general contractor has spoken with all the subcontractors and they are prepared to work extended hours in order to meet our goal,” Williams said
Dining service staff members need two weeks, 10 working days, to adequately familiarize themselves with the equipment and undergo necessary training. With freshmen residence halls opening on August 18 and Welcome Week beginning August 21, involved parties have little room for error.
“We have made time the priority,” Williams said. “We feel good about the time frame.”
Students who worried that the cafeteria would no longer wear the name the Bean can relax.
“Overwhelmingly, the students want the Bean to remain the Bean,” Williams said. “There were some [faculty] interested in pursuing other options, but the students’ voice is louder.”
The new Bean will come at a high price.
“There has been a price adjustment in the cost of dining and meal plans,” Williams said. “But when we look at our proposed meal plan prices against the universities that offer similar services, such as SMU or Baylor, we feel they are highly competitive.”
ARAMARK offers universities two options for oncampus dining: Real Food On Campus, RFOC, and Fresh Food Company. RFOC cooks basic dishes in the back kitchen and prepares most main courses in front of the student. Fresh Food Company has no closeddoor kitchen policy. Every item is prepared in the customers view. ACU will offer what Williams called a “hybrid” of the two.
Rising food costs are news to no one and will directly affect student costs. Aramark has suffered an 18-percent increase in product costs because of rising egg and wheat prices, Williams said.
In spite of everything, Williams strongly believes the “radical paradigm shift” being made in how ACU offers dining service will outweigh higher prices.
