As the new semester begins, students may have noticed several changes in on-campus dining facilities. From new menus to updated security measures, these initiatives remain a part of Colgate University Dining Services’ efforts to enhance student dining experiences.
Walking into Frank Dining Hall, Colgate’s largest dining facility, students notice a major change in its layout, a redesign that includes an expanded salad bar and the introduction of the bowl and broth station.
Jon Downes, Colgate’s resident district manager of dining, is thrilled for students to experience these new additions.
“I am very proud to expand our salad bar […] as well as our new Bowl & Broth, a great build-your-own station to eat both a healthy and flavorful meal with housemade hearty broths, perfect for the Fall season,” Downes said.
Café 13 — the revamped coffee station — now serves Starbucks coffee as part of the “We Proudly Serve Starbucks Coffee” program. Students may also order smoothies and boba tea in the coming weeks through the new Botrista drink machine.
Tiffany Simmons, marketing manager for Colgate Dining Services, notes the staff’s appreciation for the new station.
“If you were to ask [our staff], I’m sure they would say their favorite update is the opening of Café 13,” Simmons said.
While some drinks are included in a meal swipe, most additions to a drink (syrups, non-dairy milk, espresso shots and size upgrades) cost extra. In the past, students could order a custom drink at the coffee corner for free. This change has caused some backlash among students.
Sophomore Elyana Belete frequented the Coffee Corner during her first year on campus.
“I love the implementation of Starbucks at Frank, but I do miss the Coffee Corner. It was efficient, simple – and the biggest thing – free! I used to be able to get a grande-sized iced vanilla latte without the additional charges,” Belete said.
Senior Jebbie Bauer agreed.
“I find it pretty unreasonable that students have to pay extra for alternative milk or flavor shots. Charging separately for non-dairy milk creates an inequitable situation for students with lactose sensitivities,” he said. “I think this change adds unnecessary financial strain for students, and in my experience, it slows down service.”
On the other end of campus, the O’Connor Campus Center, known on campus as the Coop, also features some noticeable changes. 13th Street Deli (formerly “& A Pickle”) boasts an expanded menu, including specialty toasts, chopped salads and smoothie bowls.
Simmons spent much of her summer dedicated to the redesign, restructure and menu.
“Personally, my favorite dining update is the rebrand of the deli and smoothie locations,” Simmons said. “I’m very proud of how it turned out and excited to see how students are gravitating toward the new offerings.”
Simmons also highlighted her appreciation for student feedback.
“Being able to respond to student voices and make changes that reflect their preferences is one of my favorite parts of the job. It’s rewarding to see dining evolve in ways that students are excited about,” Simmons said.
Perhaps the most visible change in the Coop is the installation of a turnstile security system.
“We’re hopeful that this new layout will be more intuitive and reduce congestion, and the turnstile will help maintain a one-way flow and prevent anyone from accidentally leaving without swiping their card,” Simmons said.
To address security concerns, Colgate Dining no longer supports the GET Mobile app, used by students to manage swipes and track their ’Gate Cash, Flex and Bonus Dollars.
Colgate Dining found that the GET app permitted multiple students to be logged into the same account at the same time, creating potential security risks if students share their premier mean plans with each other.
While Bauer understood the need for the change, he noted the inconvenience.
“I understand the reasoning behind the new security measures, but I find it frustrating that I now have to carry my ’Gate card everywhere just to access dining. It also makes it harder to run into Coop for something small, like a water or fries, which was much easier under last year’s system,” he said.
Students can still use the GET app to donate meal swipes, which are held in a discretionary account (along with 200 meal swipes donated by Dining Services) to be distributed to peers who do not have swipes.
A few other dining changes are also underway, including the introduction of teaching kitchens and the supper club, a monthly dining perk for meal swipe holders at Merrill House featuring a three-course meal with salad, entrée and dessert. The evening includes upscale touches like waitstaff, a hostess and entrance photos.
“We are excited to roll out the new supper club at Merrill House and a host of events promoted by our marketing interns,” Downes said.
Furthermore, each month, one of Colgate’s chefs will lead a kitchen class where students can sign up to learn how to make unique dishes.
The first one will be on Sept. 23 in the Lila Frank Room at Frank Dining Hall, featuring Campus Executive Chef Anthony Donofrio teaching students how to make veggie sushi.
