The Student Union lobby was filled with appreciation last Friday as Campus Dining and Shops showed their gratitude for students with the 13th Annual Customer Appreciation Day. Students appreciated tables of free food with minimal lines.
A new set-up this year reduced the time students had to wait in line to sample foods by allowing separate lines for each table. Twenty-five stations allowed students to sample featured products that could be included in new menus on campus, depending on the response from students.
"I don't think there are many opportunities for students to give their voice, so I think it's a great idea," said Katie Pecora, a sophomore dance major who attended the event.
Survey cards let students share their reactions to the food by either checking a "like" or "dislike" box. Prize drawings for turning in the surveys included Frisbees and beach bags in the union, and a bicycle or camping tent among others in the online survey.
Rose Pollino, manager of Campus Dining and Shops, said that the student reaction will be relayed to the campus chefs who create next year's menus.
"We asked for 100 people's genuine thoughts on the foods because we really want the kids' input," Pollino said.
Students taste-tested an assortment of about 100 foods, including chocolate fondue, pancakes, sandwich wedges, iced coffee and cinnamon ice cream.
"There was a good variety, and a lot of different, pretty good foods at the stands," said Joe Gonzales, a freshman math major.
Organic and naturally grown foods were also available to taste. Rich Products, a long-time UB provider, offered vegan and gluten-free foods. Evan's Farmhouse Creamery, a local family-owned farm not currently available at UB is hoping to provide organic yogurt and granola to students next year.
"It's a great opportunity to have organic foods here because I personally can't always afford it, so it is nice to see it offered at an affordable price," said Samantha Horn, a senior political science and philosophy major.
Students were grateful to have a say in the food that they'll be eating next year on campus.
"It's fun and a good idea to get people engaged," said Kristyn Gergelis, a sophomore psychology major. "What the students pick will actually make a difference."
Photo: Courtesy of Laron Fomby
