Food service director adapts to new requirements, sees opportunities

“We are not going to sacrifice quality, service, accessibility, or variety this fall. One way or the other, things have to get done,” he said.

Lavender said the last half of the spring 2020 semester, when CSC classes switched to remote delivery, gave him and his staff an ideal setting to experiment with various food service methods and receive feedback from the small number of students still living on campus.

“We continued to provide great service, all while social distancing with the students. It gave us an opportunity to have a lot of conversations with them. We could stop amid the rush and gain some insights into someone else’s world. We even got to know the quiet students during that time,” Lavender said.

To assist students with allergies or other dietary restrictions, Lavender and his staff communicate individually with them, and for example, have already arranged for a tour of the Market and Cafeteria for one incoming freshman.

“When students understand all our offerings, it empowers them. They know they have choices,” Lavender said.

This fall, to accommodate social distancing, the cafeteria dining room will offer a significant number of grab and go meals, made fresh by the short order cook, for breakfast, lunch, and dinner. Students may purchase a reusable to go container with Eagle bucks. They do not need to wash it, just return it to the cafeteria and pick up their next meal. The Aladdin staff will wash and sanitize all returned containers.

“This new offering will save on waste and be a convenience for students,” Lavender said.

In compliance with the current Directed Health Measure from Nebraska Gov. Pete Ricketts, there will no longer be self-service food areas in the cafeteria. The salad bar will be combined with the deli station. Students will be able to ask the station server to build a custom salad or they can select one of three types of freshly prepared salads. Students will be able to have a sandwich prepared or grab and go with a premade wraps or special sandwiches. Beverages will still be self-serve. To aid in social distancing, large floor signs will be present in all areas where standing in line is necessary.

Elior North America, the fourth largest contract food provider in the world, based in France, is the parent company of Aladdin, the arm of the company that serves higher education. A transition to Aladdin from A’viands took place in January 2019.

Lavender, who came to CSC a year ago from New Mexico, said he is pleased with his leadership team. They do not take the students for granted and are constantly working to create a positive experience, according to Lavender.

The team members are: Daniel Jensen, executive chef, Vicky Armstrong, retail and catering manager, Anita Hankins, front of house supervisor, Ian McCarthy, sous chef, Rhonda Schleuning, office manager, and Christy Assels, assistant retail and catering manager.

“We have a great team. We think out loud, discuss possible solutions together, and discover some really creative answers,” Lavender said.

Cafeteria Dining Room Fall and Spring schedule

Hot Breakfast: 7 a.m. – 9:30 a.m. (Monday – Friday)

Brunch: 10:30 a.m. – 1:30 p.m. (Saturday and Sunday)

Lunch: 10:30 a.m. – 1:30 p.m. (Monday – Friday)

Dinner: 4:30 p.m. – 7 p.m. (Monday – Friday) and 4:30 p.m. – 7:30 p.m. (Saturday and Sunday)

Eagle Market Fall and Spring schedule

Starbucks: 7:30 a.m. – 7:30 p.m. (Monday – Friday) and 8 a.m. – 1 p.m. (Saturday home football games)

Food and dining area: 11 a.m. – 8 p.m. (Monday – Friday)

Eagle To-Go (in High Rise) Fall and Spring schedule

8 p.m. – 12 a.m. (Monday – Sunday)