Washington University Dining Services met with students this week to determine food options for the Danforth University Center, which will open this coming August.

The food court of the Danforth University Center (DUC) will have the same layout as the current Mallinckrodt Student Center cafeteria, but will include some changes to the menu meant to promote a more balanced diet.

There will be four stations in the new food court: an American style grill with burgers and chicken; an Asian concept with several types of cuisine and sushi; an Italian station with pizza, pasta and Mediterranean salads; and a Latino station similar to the one in Mallinckrodt.

The space now used for the Mallinckrodt Food Court will be set aside for another function when the DUC opens, though it is uncertain what that will be. In addition, Hilltop Bakery will probably be converted into a salad bar that also sells wraps.

Student Union (SU) Senator Colin Towery says that SU determined from a survey that the most common request among students was for a greater diversity of eating options.

“Students wanted a more complete meal with a main dish and a vegetable and starch on the side,” he said. “I’m not sure what the final menu will look like exactly.”

In addition to the food court, the DUC will include a café similar to Hilltop Bakery and a sit-down bistro with a wait staff and alcoholic beverages, including wine and beer. Towery said that he is not concerned about the University’s offering alcohol to students on campus, because the bistro is meant for an older population.

“[Dining Services] first started talking about putting a restaurant to be used more by faculty and staff,” he said. “It’s not the sort of place that college students prefer. The decision for wine and beer was a no-brainer.”

SU President Neil Patel added that even if students do partake in consuming alcohol, he is not worried because they will be in a formal setting conducive to responsible behavior.

“Students in the real world are going to be approached with many opportunities to drink,” said Patel. “To have it integrated on campus in a safe way is good for students. Social events based around safe drinking are good for the campus community.”

Patel also said that he was pleased to see Dining Services respond to the concerns of the students, voiced in an SU-sponsored poll sent out earlier this year.

He added that the students’ desire for balanced eating options showed that the campus is placing an emphasis on a healthy lifestyle.

“Students want to be involved in the process,” he said. “It complements the push for better fitness facilities.”

Paul Schimmele, assistant to the director of operations for Dining Services, said that the students who spoke with Bon Appétit chefs at this week’s meeting agreed with the University’s vision for the food court.

“I was pleased with what I heard the chefs from Bon Appétit talking about and with what the students agreed on,” said Schimmele. “We got the chefs to sit with the students and talk. It was great how in sync they seemed to be.”

Another determining factor in the layout of the new food court is the space available for each station. This aspect of the planning came into play when the University found that the DUC would not have enough space for a fast-food franchise.

“[A franchise] is precluded by the design of the building,” said Towery. “We’re going to try to get a franchise in the new Wohl Center. We have been working with architects for some time. This is a very long process.”

Patel is disappointed not to see a franchise in the DUC, saying that it was a high priority for students in the survey.

“Students want to see a franchise in the DUC,” he said. “If it’s the same options transferred over [from Mallinckrodt], students are going to be frustrated.”

Patel said that a franchise is valuable because it diversifies the students’ menu.

“When it comes to future renovations and future construction, we should be bringing in more outside options,” he said. “I don’t think that Wash. U. specializes in good food options.”

But Schimmele said that Dining Services will be making an effort to improve food quality with a focus on student feedback, especially regarding the Asian concept in Mallinckrodt.

“Bon Appétit has really listened to the comments,” said Schimmile. “If you look at the products that were first offered and what there is today, there are a lot of things that have been substituted.”

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