The Forum

The campus cafe at Flo Valley has been a topic of discussion this school year, with students strongly believing that prices are due for a decrease being the most common conversation. As we wrap up this semester I’d like to bring to the light a few issues that students have spoken to me about under the umbrella of “cafe problems.” However, we as students must also take into account all the changes that have and still are happening with the closure and demolition of several buildings on campus, which has had an impact on how several operations were conducted. I voiced a few of these concerns to Chef Matthew and below is a summary of our conversation.

I’ll start with the one that surprised me most. I interviewed both students and staff, opening with the question “aside from prices, what are a few things that you believe would make the cafe better for students?” Of the students and staff that I interviewed I heard “bring back made-to-order meals.” This completely took me by surprise because as a first-year student I wasn't aware that we did this in the first place, which led me to weigh the pros and cons of each.

On one end we have food that is freshly made and served hot; however, this could lead to longer lines in the cafe. On the opposite end we have shorter lines and potential for less fresh food. When I asked Executive Chef Matthew, Crook, he informed me of two things, the first being that made-to-order food is still an option for students. The second piece of information is that the staff in the cafe noticed that there was a percentage of students who are very introverted, so to provide an alternative for these students they started to also incorporate the option of grab and go meals to better help introverted students navigate the cafe. And to reduce waste, all meals after 2 p.m. are only made upon order.

Another issue students brought to my attention is the lack of diversity in choices of nutritious foods such as fruits. Chef Matthew informed me of changes such as the outsourcing of meals to Meramec and short-staffing issues. However, he reassured me that as we move forward through these rapid changes on the campus and shift into the 26-27 school year, we should expect more diverse dietary options, especially with the growth of halal food being requested at campuses like Meramec.

Chef Matthew also expressed his belief that collaboration amongst staff and students is a major priority and is needed to foster an inclusive environment. He encourages any student to share their thoughts and ideas on how they could better the cafe.