Bear’s Den launches All You Care to Eat Pilot Program

| Contributing Writer

A student serves themselves as part of a new All You Care to Eat program. (Marco Zhang | Contributing Photographer)

The Bear’s Den (BD) is piloting an All You Care to Eat (AYCTE) program that allows participants to enter the cafeteria twice for a one-time cost of $13.95 meal points, each time with access to as many menu items as they want. This option is available from Oct. 21 to Nov. 15, Monday through Friday, 5 p.m. to 9 p.m.

Washington University’s Dining Services has never offered an AYCTE program before, typically offering meal plans with a certain number of points that allow students to pay for entrees and sides a la carte instead. Dining Services hopes the AYCTE Pilot Program will reduce food waste and encourage in-person dining and community engagement. 

To try the AYCTE Pilot Program, participants must wait in line once to swipe a WashU ID or credit card at the cashier. They will then receive a receipt that allows them two trips into BD with unlimited access to any menu items. 

“Students expressed a desire for a model that offers the freedom to try different meals and eat to their satisfaction without buying individual items,” Dining Services wrote in an email.

Sophomore Amira Sinclair said she was excited that the AYCTE Pilot Program made her meal more customizable. 

“I liked that I was able to try out multiple stations at a baseline price and kind of pick and choose what I wanted from each. I wanted green beans from here and some fruit from there, and I wanted to top my sandwich with mushrooms from the salad bar,” Sinclair said.

Sophomore Caroline Roth said that it may be more economical for some students because it allows them access to more food at a less expensive price than purchasing multiple rounds of entrees and sides to feel satisfied by their meal.

“I think it might take a little time to get used to, but I think it’s overall a better value for what we’re paying for, and it could be more affordable for people with lower meal plans for sure,” Roth said.

Sophomore Tali Jarmond has a contrasting opinion about the pricing, saying that it could be improved by offering various tiers of AYCTE at differing prices.

“I have heard that some students would have appreciated if there were multiple different options with the amount of times you can go through the line, or have cheaper options in terms of sides or single plates and stuff,” Jarmond said. 

Jarmond explained that he may be paying more for certain meals now than he was before.

“There [are] some days where I used to spend eight or nine meal points for my dinner. I can no longer do that with this program,” Jarmond said.

Dining Services said that because students control their portions in the AYCTE program, there will be less food waste. 

“The variety of choices lets students try smaller portions without wasting a full meal. Dining services will monitor food preferences and adjust preparation to minimize leftovers,” Dining Services wrote. 

Some participants of the program said that they received more food, despite AYCTE’s stated goal of reducing food waste. Participants in the program are permitted to use plates to dine in and reusable containers, but not single-use ones. 

“Additionally, we’ve provided a sustainable option for students who prefer to take their meal to go, allowing them to use a reusable container for a single entry and fill it with their desired meal selections,” Dining Services wrote. 

Sophomore Shalini Vlcan felt more satisfied with the amount of food allotted to each participant through the AYCTE Pilot Program than the typical portions of single-serving meals at BD. This sentiment was shared among various participants in the program. 

“I definitely feel full, which is nice, maybe for the first time in a long time,” Vlcan said

Throughout the duration of the AYCTE Pilot Program, BD will not be receiving Grubhub orders, with the exception of Simple Servings Express, which caters food prepared without the top nine food allergens.

Roth said she would prefer the AYCTE Pilot Program not be fully implemented, noting the inconvenience of disbarring Grubhub orders.

“I like the convenience of ordering online, and I think a lot of people might not like this new system as much because you can’t really do that,” Roth said.

Jarmond said that the AYCTE Pilot Program decreased the amount of time it took to get food at BD.

“It was definitely faster, being that most of the food was already prepared for me, and I could just go and select what I wanted,” Jarmond said.

First-year Olivia Stokely said that she felt the lines for BD were longer than usual, but overall, the AYCTE Pilot Program enhanced her dining experience.

“I feel like there’s obviously a few kinks to sort out like the lines, but other than that, I feel like it’s an improvement,” Stokely said.

Dining Services touched on the importance of participant feedback in determining the future of the AYCTE Pilot Program.

Ultimately, the survey results will heavily influence whether or not an AYCTE program is fully implemented moving forward,” Dining Services wrote.

To participate in the AYCTE Pilot Program, students, faculty, staff, and visitors can go to BD and give their input on the program through the Dining Service’s Satisfaction Survey.

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