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Campus Dining is on a “Roll:” Improvements Abound to Start the Semester
Posted: Thursday, September 23, 2010
Written By:  Holly A. Dean
Contact:  Holly A. Dean
Contact Email:  h.dean@usp.edu
Contact Phone:  215.596.8864

You’ve spoken and we’ve listened: Nutritional information? Check. Less plastic and paper waste? Check. More convenience items? Check.

Since joining the University last summer, campus food services provider Sodexo has made vast improvements to USciences’ food program. The changes have focused on diversity, sustainability, and value.

“Feedback is extremely important to creating a positive dining environment for our students, faculty, and staff,” said Ben Gollotti, executive director of business support services and chief security officer. “With Sodexo, we’ve been able to assess comments and update our appearance, add a variety of new menu items, and make positive steps towards becoming a greener facility. From personnel to presentation, nutritional information to pricing, we continuously monitor how we can provide a better service.”

A few of the noticeable changes in Wilson Dining Hall include: 

  • Walking into Wilson Dining Hall, students will notice bright, colorful signage, updated food displays, and a more modern eating environment.
  • A new station, Toss-Ups, in the food court area has been added in addition to increased beverage and convenience item selections.
  • In an effort to showcase healthy-eating options, nutritional facts on all menu items are listed at each station.
  • A new state-of-the-art plate-stacking, rotating dishwasher has also been installed in the cafeteria. The new dishwasher will reduce paper waste, increase service efficiency, and have a positive impact on sustainability decreasing water and power consumption. 
  • At Wilson Express, Sodexo has reduced pre-packaged, more costly items in exchange for better-valued combo meals and prepared in-house fresh sushi. The pizza, piping hot and bubbling with cheese, has undergone numerous recipe alterations to ensure it fulfills that “must-have” craving.  

There are other changes happening around campus too. The McNeil STC Coffee Lab continues to brew an excellent house coffee and sell grab-and-go snacks, breakfast and lunch items for students and faculty. 

To ensure continued progress, quality assurance checks are carried out daily to evaluate cleanliness, presentation, personnel, and customer service. The “Comments and Response” board is also monitored and requests for more Taco Tuesdays, $5 menu options, and the addition of more ethnic foods are just some of the ideas being evaluated. Patrons will notice “We heard you!” stars next to items on the menu board that have been added based on feedback. 

During the fall semester, Gollotti is offering an additional channel to discuss dining services. “Bagels with Ben” will be a morning program to share ideas for improvement, discuss your dining wish list, and pick Gollotti’s brain. 

Look for the grand opening of Starbucks, the Barnes & Noble Bookstore, and new student study space at 4104 Woodland this fall.

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