Here at the Current we know nothing can win over the heart quite like food can. So we hit the campus, asking Penn staff what the newcomer in campus dining servicesAramark should do to win them over.
The message to Aramark is clearPenn staffers can never have too much of the leafy green stuff. Who knew we were so health oriented?
Professor of History, Department of History
Aramark should serve spinach and should insist that students eat it. For variety they should serve eggplant.
Vice President, Office of Audit and Compliance
I would prefer healthier choices in terms of salads, pastas and choices of deli-type sandwiches. Soups are really great for winter months and more variety of soups should be included in Houston Hall.
Administrative Assistant, Office of the Dean of Arts and Sciences
I would like to see frozen yogurt served, but overall I think that they have a good variety.
Receptionist, Office of the Secretary
I prefer fast and convenient food; fast food is always great for me. I dont have so much time in my lunch breaks.
Office Assistant, Office of the Associate Provost
Houston Hall could use a larger soup selection. My favorite stand to frequent is the Blaze, if you have the time, its worth the wait. The sandwiches are prepared to order and havent been sitting in a cooking pot or heated under a lamp.
Professor of City Planning
They do a good job in Houston Hall.
Assistant Graduation Auditor, College Advising Office
I think that more healthy choices should be included. They should expand their choices at the salad bar. They should also include more low-cal dressings.
Graduate Student, Classical Studies
Personally I would like to see more affordable a la carte food, not just subs, steaks and wraps, but actual dishes.
Graduate Coordinator, Logan Hall
I would like to see more seafood and more variety of salads.
Administrative Coordinator, Womens Studies
I would like salads.
Wei Ming Yen Dorado
Next issues question: What campus event would you recommend attending? Got an answer? E-mail us at email@example.com or call 215-898-1426.
Originally published on October 3, 2002