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Letter to the Editor from Campus Dining Services

To the Editor: At a recent Campus Dining Committee meeting held on Nov. 18, there were many students in attendance, and a great dialogue took place regarding opportunities to enhance campus dining services, which are operated by an independent contractor and overseen by the University. As a result, we are pleased to announce the following dining service changes:

A web page outlining food service safety policies and procedures is now available on our dining website, and allergen training guides have been created for all personnel so that they can properly assist a student with dietary restrictions or allergen concerns. In addition, all dressings have been properly labeled to avoid any confusion.

At Sbarro’s in the Student Center, we will offer new late night hot entrees, additional healthy food offerings and more grab & go late-night options to the menu.

Hours of operation will be extended at the following two campus locations: Café on the Quad will be open until 9:00 p.m. Monday through Thursday, and Café on the Corner will be open to 10:00 p.m. Monday through Thursday. In addition, Café on the Corner will also be extended until 8:00 p.m. on Friday through Sunday.

Food service staff is being added at Café on the Quad and Café on the Corner to improve food service response times, and new management personnel have been added to staff, including Mr. Doug Pierno, Director of Operations, who will spearhead food safety and guest service initiatives to further enhance day-to-day operations.

Enhanced monitoring and staff training to ensure food products are fresh and within posted expiration dates and that all proper food handling protocols are followed, including: posting new temperature charts to ensure all food is served at proper temperature and contracting with the outside firm Eco Sure, who will continue to perform inspections of all dining facilities, to ensure management and staff are following food handling guidelines.

This includes food storage, holding temperatures (hot, cold and ambient) and food production, as well as implementing new procedures to closely monitor all campus dining establishments to ensure that prices are consistent at all locations.

The food service committee will be investigating a mobile ordering application, Tapingo, for possible implementation for spring 2015.

The committee will be looking into the feasibility of other suggestions including the idea of creating a student donation fund consisting of unused meal points, and the possibility of an all-you-care-to-eat Sunday brunch.

Helene Konsker, registered dietitian, is working to provide additional nutritional information about current menu offerings, and will also evaluate more healthy food options. She is also available to all students who wish to discuss personal dietary plans.

We welcome your communication and feedback so that we can continue making improvements. Please continue to reach out to managers via email, in person, or through the Chattback texting program.


Campus Dining Services


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