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Visitors to University of Maine campus dining services are noticing a change in structure, price and portions this year. Sandwiches seem smaller; meal choices are limited, and hours of operation are on the decline.
Black Bear Dining is turning its focus to nutrition and peak hours this year. Diners have seen this in the form of increased prices for packaged items such as bottled beverages, novelty ice cream and specialty items from suppliers.
Smaller wraps for sandwiches, closing of Union Central on the weekends, no wait staff in the Bear’s Den, limited options for meal exchanges in the Marketplace and the closing of three venues — Ancho Grill, Maine Street Diner and Chow Maine — in the Marketplace during dinner hours are now in effect as well.
“We’ve honestly made very few changes, with the way the economy is going,” said Director of Dining Operations Kathy Kittridge.
She asserts Black Bear Dining is not cutting its budget or saving money. They are limiting these options to draw residential students to dining halls to prevent overcrowding in the Marketplace, keep meals more nutritional and to correctly price items that were marked incorrectly last year. The demand for hours of operation are low on weekends and diners are sparse in the Marketplace during dinner hours. Currently, only Hilltop Commons and the Marketplace are open on weekends.
“We can really only support business in two buildings [on weekends],” Kittridge said.
Black Bear Dining is self-operated and does not receive funding from the university. The money it makes goes back into dining and when there is extra, it goes to programs on campus.
“Things are tight this year,” said Director of Culinary Services Glenn Taylor.
Some students disagree with the change. Graduate student Tim Berrigan has noticed a change in the burritos he has been purchasing from Ancho Grill for the past four years. Prices have gone up, and the size has gone down — a change that went into effect last year.
“I think they’re an unfortunate ghost of themselves,” Berrigan said.
Now on the occasion when he purchases a burrito — his favorite lunchtime snack on campus — he brings it to the salad bar to construct a “Frankenstein burrito,” adding more vegetables to the meal.
“Now you can’t even get satisfied. Ironically, now I have to bring my own lunch,” Berrigan said.
Black Bear Dining has heard few complaints though. Kittridge and Taylor have only received eight to 10 e-mails about services. The feedback they do hear is mostly from managers of dining halls and the Marketplace.
Taylor noted the apparent decrease in size of portions is a reflection of dining’s nutrition mission.
“We’re really focused on a nutrition program now,” he said.
Previously, some sandwiches in the Marketplace were more than 300 calories. Black Bear Dining has moved from a 12-inch wrap to a 10-inch wrap to cut back on this.
“We’re not trying to decide what people can and cannot eat,” Kittridge said. “There’s the same amount of protein.”
The vegetables are getting slimmed down. The new-size wrap is also harder to roll up and Kittridge and Taylor acknowledged staff may need some more training in making the sandwiches.
Black Bear Dining is trying to make up for some cuts through other options. Students may double swipe their MaineCard for two to-go meals at once, which will allow them to eat a meal and save one for later. To-go meals are not applicable in dining halls.
“We think this is a positive thing,” Kittridge said.
Kittridge also noted they have not raised the price on sandwiches, pizza or the salad bar in the past few years.
As a result of limited dining on weekends, Hilltop Commons will now open at 9 a.m. — an hour earlier — for breakfast. York Commons will also be open on Sundays for brunch and dinner.
