Over the summer, Summerfields—now termed Summerfields Bistro—altered both its menu and its method, switching from an all-you-can-eat buffet to an à la carte retail operation. Now, students choose food items from an unchanging menu in which food is made-to-order.
Michael Strumpf, the Resident District Manager who replaced Delmar Crim this year, said the changes were made in order to compensate for the absence of retail venues after the Davenport Campus Center was replaced by Usdan. This replacement made Usdan Marketplace and Pi Café the only two retail options.
“The original concept of having the Usdan Marketplace as a retail venue at lunch and an ’all you care to eat’ operation at dinner was changed after the first semester based upon customer feedback,” Strumpf said. “This left the number of retail options even more limited. Although we did serve a number of grab and go options from the Usdan Café, that too was limited due to the space and equipment design in the Café.”
According to Strumpf, the new style of Summerfields benefits its customers in many ways. Items are cooked to order which results in a fresh food quality product while the retail setting easily permits menu adjustments when items sell poorly, giving students a level of control over the menu.
Strumpf said that having another retail option also allotted students greater consumer freedom.
“It allows customers to have flexibility in their dining experience,” Strumpf said. “If they just want a small meal or beverage that is what they can purchase. Whereas, within an ’all you care to eat’ program, one price and only one price is the option.”
Despite Bon Appétit’s intentions, the change has been controversial. Priya Gosh ’09 views the new setup as inadequate, recalling the benefits of the old Summerfields.
“There were always good vegetarian and vegan options, not to mention the salad bar,” Gosh said. “Now the menu seems limited and focused on fast foods, like late night.”
According to Chef Charlie Morehead, Summerfield’s attendance dropped significantly over the first two weeks.
“The students don’t like the change and neither do we,” Morehead said. “We liked making home cooked meals and the concept was dropped.”
Ankit Kansal ’10, however, likes the new Summerfields, noting that because of the changes he eats there more than last year.
“I like it a lot better,” Kansal said. “The food is better and a lot cheaper. The quality has improved. I never came here last year.”
Colin Hartwig ’12, who has only experienced the new Summerfields and can only pay with meals, finds the new Summerfields restrictive.
“As far as convenience goes, I live in the Butts and it’s a lot easier to come here than go all the way to Usdan,” Hartwig said. “But since it’s not all you can eat you aren’t guaranteed to get full. You have to order a lot, which is expensive.”
Kansal pointed out that the plan rewards students with all points.
“I think the plan benefits upperclassmen a lot more because with points you’re allowed to buy a greater variety of things,” Kansal said. “If you purchase a meal you can only get three different entrees.”
Despite the potential for greater flexibility, many students still express nostalgia for the old Summerfields.
“I just want the salad bar back,” Gosh said.
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