By Ally Horine | Echo
Getting to eat at the Grille is an exciting experience for many Taylor students. For seniors, it is a rite of passage. As for everyone else, they cross their fingers and hope for a busy lunch or dinner schedule that allows them to grab some food from this coveted on-campus venue.
The beloved eatery has undergone changes this year that have left some students feeling frustrated. The biggest modifications have been made in the Grab-and-Go and deli/salad area. In the past, students could personalize their own side salad or sandwich from the deli counter. This year a strict menu has been implemented, only permitting students to order from the salad/wrap choices posted above the counter.
"I am disappointed, to say the least," senior Henry Kennedy said. "They took away a lot of the grinder choices, and they no longer have ham on their menu. In the past, I have loved the Grille for the choices they offered. It doesn't make sense to me why they would take away so many of those options."
Ham and select grinders are not the only menu items removed. Several other options have been eliminated or modified. Quesadillas appear to be smaller and pizzas no longer tower with toppings as they used to. The deli counter has also disappeared.
"We received a number of complaints last year about wanting more full salad options," said Matt Riley, director of dining services. "Our hope is that by implementing these signature salad items that students will be more satisfied with their choices, instead of only having one option from the Grab-and-Go fridge."
As a result of student complaints, the Grille changed their deli counter around to accommodate more salads and wraps instead of sandwiches. Not wanting to completely eliminate the option of sandwiches, they now offer several sandwich items in the Grab-and-Go section, including a new chicken salad sandwich. While it is not customizable like the deli counter used to be, it is still a quick alternative if a salad does not sound appealing.
"Because storage is such an issue in the Grille, running a full scale deli and a full scale salad bar is really difficult," Riley said. "Our solution is to create new and interesting Grab-and-Go items that are actually made at the Dining Commons and shipped to the Grille on a daily basis."
The Grille is looking to make the Grab-and-Go options better for students who don't have time to sit and eat, or for students needing to eat during the faculty lunch period. New and varied options for sides have also been added, such as mixed fruit and vegetable cups, along with different types of yogurts and desserts.
Though the new options add variety, students are still frustrated about the seemingly smaller portions and the lack of customizability that was once available.
"I find such drastic limitations on our choices to be a little much," said senior Joel Benson. However, the new features could change in the future if the Grille sees that there are certain items that people consistently want to add to a wrap or salad. Any changes will, however, be implemented slowly according to Riley.
Aside from the food changes, a new rule has been implemented as well. Seniors with fewer than 109 credit hours are no longer able to eat at the Grille. According to Dining Services, the volume of students with senior status was too high for the Grille to serve everyone. It was determined that in order to be a full-fledged senior, students had to have 109 hours at the start of the semester, for at that point they would be eligible to graduate in the spring.
Regardless of the frustrations students are experiencing, they still have the power to change the Grille. "Let us know what your feedback is," Riley said. "It helps us to understand what to change."
Email Matt Riley (matthew_riley@taylor.edu) to share your opinion and suggestions for changes to the Grille.
