Students have so much on their plates already that worrying about what they put on their actual plates shouldn’t add to the load. That’s the thinking behind several big changes in food service launched this year as part of the CSUB Campus Dining Experience, which emphasizes menu variety, value and other new amenities.
For the first time, CSUB is unveiling the 2019-2020 Metropolitan Meal Plan, available to students, faculty and staff. Offered in increments of $99, the meal plan may be used across campus – at the Runner Café, WhichWich, Starbucks, Panda Express, Runner Express and Walter’s Snack. For every $99 purchased, users receive a 10 percent dining discount.
“It’s a much better value for students, faculty and staff, and we want to encourage all students to use these great restaurant options,” said Wayne Narine, director of Campus Dining Experience. “The more participation, the more we can build other food options in the future.”
Half the funds remaining at the end of the year will go to University Food and Housing Security, with the other 50 percent going to Aramark, as part of the negotiated agreement. Dining Dollars, while they don't rollover from academic year to academic year, students can use unused dollars from the following fall to spring semesters.
Another welcome change is allowing students to socialize or study at the Runner Café, whether they’ve purchased a meal or not. Last year, guests were charged at the door before they could enter.
“We are happy with the changes that are done to the Runner Café,” said Aaron Wan, president of Associated Students, Inc. “It has created a community where students could hang out and interact with each other. Having the building open without any cover charge really invited more students to stay on campus rather than eating out for lunch. There are still fixes that need to be made within the cafe, but we appreciate the university for its rapid action and fast results.”
Other changes at the Runner Café include:
- Rotating menus at the chef station
- An exhibition cooking station, once a permanent chef is hired
- A pager system at the pizza station
- Gluten free hamburger buns and pizza.
“At the end of the day, we want to hear from students,” said Narine, noting that his number one priority is students and making sure they’re having a great experience.
“If the purpose isn’t making the students’ experience better, then my job has no purpose,” Narine said.
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