Dining revamp receives mixed student reviews
By Styx Nappier
Dining looks different this semester as Sodexo, the university’s previous provider, has been replaced by American Dining Creations (ADC). The change follows a nearly two-year review and selection process and has resulted in new dining stations, ordering systems and menu options across campus.
The new dining plan projects that about 70% of student meals will be purchased at Marletto’s Marketplace, compared to 20% at the University Center’s (UC) Crossroads Food Court.
Marletto’s now boasts a variety of new options and restaurants, many replacing their predecessors with similar food options. This expansion provides further options for students with restricted diets.
A new Halal station, Saffron & Spice, has replaced the 360 Grill, providing dedicated Halal meals.
“That whole grill has been cleaned, ready to go, done the things you need to do to it to make it halal,” Director of Housing and Residential Life Rachael Amick said. “So it's a really safe environment for some of our students who come in with really, really legitimate fears like that , their personal beliefs can't be satisfied.”
Plant Forward 360, another station in Marletto’s, now ensures consistent vegan and vegetarian options, providing protein-based meals beyond salads.
First-year transfer student Lydia Imbodea, a vegetarian and member of the cross-country team, finds that Marletto’s is the main spot on campus with vegetarian options. However, she still isn’t able to fulfill all her dietary needs.
“I kind of wish there were a little bit more food options because I run cross country, so I’m having to go to the store and get protein shakes,” Imbodea said. “I’m not quite getting enough nutrients from the food.”
Despite these concerns, Imbodea rated Marletto’s four out of five stars, noting the friendliness of the staff and their willingness to answer questions about dietary needs.
The UC’s Crossroads Food Court has also seen a variety of modifications from its previous state. It now includes three stations: Gorlok Grill, a rice bowl and boba tea station and an updated sushi and poke bowl station.
Gorlok Grill serves American comfort foods such as chicken tenders and burgers, while also featuring rotating seasonal menus. This seasonal shift is designed to provide variety in students’ diet, encouraging them to be more healthy and environmentally friendly.
One of the ways ADC will do this is through rotations of in-season fruits and vegetables throughout the year. Current offerings include a “fair food” theme, inviting students to try out fried Twinkies or fried pickles.
There is also a new “Gorlok style” topping for hot dogs and burgers, consisting of pepper jack cheese, grilled ham, grilled onions and peppers, fried pickles and a signature “Gorlok sauce.”
Ordering at Crossroads has also changed. Orders must now be placed and paid for at kiosks before picking up any items, with order status displayed on an overhead screen. With kiosks as the primary method of ordering, the space is meant to be more accommodating for neurodiverse students and those with language barriers, according to Amick.
To make room for kiosks, the UC’s soda fountain was removed. Students now purchase bottled or canned beverages. Amick said this change was both cost-driven and sustainability-driven, citing that bottled drinks, when recycled, have a lower environmental impact than the soda fountain’s bag system.
Sophomore vegetarian Zoë Clark is less than satisfied with these changes.
“Last year you could, as a vegetarian, get any of the smoothies and pretty much any rice bowl — just get rid of the meat,” Clark said. “You can’t really do that this year. Your options as a vegetarian are grilled cheese or an impossible burger.”
Clark rated overall dining at three and a half stars, saying while the options are limited, the food is adequate.
“The food is edible and, especially if you have a meal plan on campus, you’re gonna be fed,” Clark said. “It’s enough to sustain you.”
Despite these renovations, not every student believes these are major changes.
”Is it really that different when you think about it?” Clark said. “One thing got better, one thing got worse. “One thing got more efficient, one thing got less efficient.”
Amick said ADC was selected to better meet student needs.
“It’s a better fit,” Amick said. “They focus on smaller schools, which is what we are. And they really focus on authentic and international cuisine as well.”
The selection process included consultant company JGL, which helped assemble a group of students, faculty and board members to provide feedback. After a bidding process and campus visits, ADC was chosen.
According to Amick, the university prioritized improving food quality, adding healthier selections and exploring authentic international cuisine to better support Webster’s international student community.
ADC also emphasizes community connections. The company currently purchases produce from local vendors like Roger’s Produce.
“The big thing right now that they’ve focused on is finding some vendors and local ways to buy food and to be seasonally focused,” Amick said.
University Housing encourages students to provide their feedback — good and bad — to create students’ ideal dining experiences. Feedback can be sent to housing@webster.edu.