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Campus Dining to Provide Increased Meal Options

This article originally appeared in The Flat Hat

As students head back to campus this fall, they will have to adjust to new living situations, new roommates and new food. Over the summer, Campus Dining implemented quite a few changes.

Many will recall the extensive renovations taking place in the Sadler Center’s dining venue, Real Food on Campus. The Sadler Center will now offer 300 more seats in addition to a Mongolian grill and a special diet and vegetarian station.

Additionally, both the Sadler Center and the Commons Dining Hall will now offer a multi-option grill menu. The Sadler Center will also provide a late night meal option that allows students to use a meal swipe to eat. They can also pay for it using cash, credit, Dining Dollars or William and Mary Express if they choose.

“Diversity is an integral part of a dining experience to ensure basic nutritional needs are met and to expand students’ flavor profiles while at William and Mary,” Associate Director of Auxiliary Services John Byxbe said in an email.

The Sadler Center is not the only place on campus expanding its menu. The Mason School of Business’s Boehly Cafe will now include a pasta bar, a baked potato bar, a Monster Burger and steak and eggs. It is also serving Greenberry’s coffee. The Marketplace has added a vegetarian station and a Pay by Weight salad bar.

“Students asked for more fresh ingredients, locally sourced products and selections beyond pizza and hamburgers,” Byxbe said. “Students at [the College] are well traveled and have a diverse palate, and we are working to meet those expectations.”

Supplements will also be added to smaller food venues on campus. The Mews Cafe at Earl Gregg Swem Library will now have a parfait bar, and the Dodge Room in Phi Beta Kappa Hall will provide additional healthy options.

The goal of these increased dining options is to mesh well with the ever-expanding student population.

“We believe that students will be elated as we have collected [their] feedback and created new product offerings to enhance the Dining Program and are constantly seeking ways to improve the program at [the College],” Byxbe said.