Earlier this week, Seven Hills saw the return of a long-missed option in the cafeteria: catered meals. With Mazunte being the first restaurant to return to campus, students flooded into the lunchroom and it was a successful and impactful comeback. Sophomore Will Stock, who’s been in charge of the return of catering, said his goal was straightforward: “I want to help the student body and switch things up in the cafeteria. With only two years left, I’d love to see some interesting new choices.”
The first catering day’s success provoked excitement, but challenges also came with this new return. The cafeteria relies on students to purchase the food sold there to pay its staff, and catering could take a big chunk out of those profits. “They won’t be making much from the catering,” Will said. “I’m worried about their pay. This is something I’m still trying to work through.”
Laura Leonard, Dean of Students, agreed that the balance is tricky. Leonard said, “It’s a constant question of affordability and making sure it’s open to everyone… And are we hurting our cafeteria at all by bringing in someone outside?”
Regardless, Leonard is still in support of catering and believes that it’s a fun and unique way for students to try new things and build positivity. Leonard said, “I think it’s fun for kids to have different options once in a while. The staff got an email about it too, and I think a lot of us are excited.”
The current plan for this new program is to try many different vendors such as Currito, Indian food, and new pizza places. The cafeteria staff is open to any restaurant as long as it is affordable, and they are also working with Stock to communicate the students’ wants and interests about which food vendors they would like to see next. Food is able to be served through the lunch line or by a food truck, making options endless.
Rick Tate, who has supported multiple student-led catering proposals this year, said, “Will is the one who has gotten the furthest along the road. I think people are more happy when they eat food they want to eat.” The cafeteria has plenty of options now, but students have expressed their desire to have some of their favorite meals brought into the cafeteria.
Tate highlighted the importance of working with the cafeteria to create the best possible outcome. Tate said, “We want to make sure we’re not in competition with our kitchen. It’s about finding the right price point and making sure we’re not hurting the team that’s already working so hard.”
Although there are some concerns with the catering program such as price points, satisfaction with the meals, and supporting the kitchen, Stock and the cafeteria staff are working hard to ensure everything runs smoothly and efficiently. Though it may not become an everyday thing, Mazunte is scheduled to come back on April 22nd and May 13th. For now, the catering program gives students something to look forward to and provides the cafeteria with more variety and flavor.