Recent update

Subscribe to RSS feed

Paper #2 Final Draft

October 13th, 2010 by Gustav

When in Hurry – Take a Sack

Last year, students rarely made visual contact with the white little paper bags, also known as sacked lunches. This year, the new design and structure of the program earn respect through a significant rise in supply numbers.

A sacked lunch consists of four items: a sandwich, a drink, and two additional sides. Sides for example are chips, yogurt, bananas or apples, cookies, carrots, hard-boiled eggs, and candy bars. The white paper bags count towards the meal plan and can substitute any meal of the day.

Most notably new to the sacked lunched program are the variety of sandwiches and the urge of Sodexo to steadily increase the students’ level of satisfaction by receiving feedback and suggestions. Also, the face of the program has changed. Last year, the program was situated downstairs in the Olsen Student Center and incorporated in the Buck’s Snack Bar. Now, students can find at a much more convenient location: right next to the registers of the main dining room.

“We ordered the equipment over the summer, and installed two registers for convenience,” said Karla Ruby about the origins of the new program. Karla Ruby is the food coordinator on campus. She has been with the main food provider Sodexo for 11 years and does promotions, works in the marketing field, and handles student interactions.

Ruby gets feedback from the RA’s once a month and conducts surveys on the food services in general. “A lot of people requested microwavable food, so for now we integrated Ramen Noodle packets to the program. We have no problem working with people, you just need to communicate with us.”

Last year, when they started the sacked lunch program the first semester of 2009, students spent all their Buck’s money too quickly (a certain amount of money included in one’s choice of meal plan). Plus the sacked lunch program was much less visual and appealing, as no one could see all of his or her options at once.

“We revamped the program, so people get full. And we also make sure there are healthy choices, vegetarian stuff like carrots, eggs, and salads,” Ruby explains. This semester, they give out about 120 sacked lunches a day, which is quite a turnout for a small campus.

Her dad, Les King, works up at one of the registers. It is his third year with the company. He said one day they gave out 150 white paper bags, one of “the highest numbers he’s ever seen”. He explained that last year, the managers were happy when they distributed around 500 a week. This year, the goal is at a minimum of 600, aiming to exceed the 700-mark as the school year progresses.

“I think this program is good for athletes and for people who try to get something quick. Plus, we try to change up the choice of sandwich from time to time,” so King. He also says he has spotted some loyal customers to the program. When students make requests and are heard, they return.

In general, students use the program because they often are in a hurry. Athletes need to get to their night classes after practice, and sometimes just do not have time to eat a full meal. From observation, it looks as if girls comprise the majority of customers.

Sophomore Samantha Sorenson said, “It’s easy and convenient. I love it. Sometimes I just can’t eat lunch. I do wish they had more Caesar salads though.”

Ruby says the sacked lunch program is mainly a ‘compromise’: “You’re gonna take what you’re gonna eat, so nothing is wasted as severely as in the main diner.” She knows not everyone is happy with the offerings they make, but the idea is “to grab one when you’re in a hurry. We can change it everyday, you’re always gonna have someone that’s not happy.”

There is not a lot of critique on the white paper bags, mainly due to the students’ individual choice. Junior Kyle Bubb indicates, “I wouldn’t miss anything at the cafe. Even though there is less variety, I know what I’m getting.” He admits one would get more out of the main meal, but some people just do not have time. “Schedules are pretty busy for a lot of people,” Bubb said.

After talking to some more students, it became clear they like what they have. But they would not mind improvements. Bubb thinks one should be able to purchase portion amounts, and then equivalently would get charged more or less.

With the numbers of customers staying consistent, one will see if and how improvements can be implemented. Nonetheless, the “whites” are indeed popular, and signify a hint for extension to campus food services.

Posted in News Production - Comm 208 | | | Comments Off on Paper #2 Final Draft

Comments are closed.

Sorry, the comment form is closed at this time.