Leo's Changes Get Mixed Reviews
Published: Friday, August 31, 2012
Updated: Friday, August 31, 2012 02:08
Students eating at O’Donovan Hall will notice more than a few changes this semester.
The cafeteria’s new layout includes more tables on the lower level, more cutlery stations and tweaks to several food stations, while Grab ’n’ Go has begun offering a hot food option.
The changes came about as a result of Georgetown University Dining Services’ “We Hear You” campaign, which used feedback from student petitions, suggestions and surveys to revamp the dining experience on campus.
The campaign aims to improve the variety and quality of food served in O’Donovan Hall.
“I’m excited that Leo’s is actually listening to student input and providing more options,” Hannah Muldavin (COL ’15) said.
Over the summer, diner-style booths were removed from the lower level and replaced with additional tables to combat meal-hour rushes. Extra cups, plates and silverware were also added to both levels of the building to end the scramble for utensils and improve traffic flow between the multiple food stations.
New ingredients — pecans, sunflower seeds, dried cranberries and goldfish — complement the mixed greens and vegetables at the salad stations on both levels, while the stir-fry station, now called the Wok, began “Sushi Wednesdays” and added a rotating meat specialty and vegetarian dishes. Meanwhile, The Bistro now features new pizza stuffers, homemade bread and frozen yogurt.
Grab ’n’ Go will also include coffee during breakfast in addition to the hot food option during lunch and dinner.
“The better quality of Grab ’n’ Go will definitely make going to class easier,” Muldavin said.
To encourage students to take advantage of the broader array of dining options available on campus, students are now equipped with a “dining passport” upon entering Leo’s, which sends them to Grab ’n’ Go locations, Starbucks, Cosi, Einstein Bros. Bagels and Dr. Mug with the promise of a 50 percent discount on their last-stop purchase.
During the restoration, Dining Services placed a strong focus on providing healthier options, and the vegan and vegetarian menu now incorporates more whole grains, protein options and steamed vegetables with less oil, butter and seasonings.
“I’m really happy to hear there will be more whole grains like quinoa available now,” Madeline Curtis (NHS ’14) said.
Despite the new ingredients and more diverse food options, students have still voiced concerns.
“The changes were extremely noticeable, and basically, they are just really bad, to be honest,” Nick Baker (COL ’15) said. “I went in there for lunch … and it seems like all the stations where we were able to put together our own meals have been taken away.”
Baker referenced the stir-fry, pasta and salad stations as having undergone the most changes: Wraps are no longer prepared at the salad bar, and students cannot choose the ingredients to include in their pasta and stir-fry dishes.