Sodexho sweetens service, freshens food
By Jason Michael Bowen

Mike Neal, the new general manager of the cafeteria, is ready for a great year in food-service at ORU. With a degree in Business Administration, Neal has over 15 years in the food service industry. The last school at which he served was Conner State University where he helped raise customer service immensely.

His goal for Oral Roberts University food services is to “help facilitate a higher level of satisfaction with students.”

One change implemented this year, which has been a cause for consternation among some students, is the change in fruit policy. Although students were able to take fruit with them when they left the cafeteria last year, this year they have been asked to leave without it. The amount of money saved on fruit can be instead used toward increasing menu options.

“The menu will be more consistent [this year], and we plan to offer more variety of fruits and other items, such as meats,” Neal said.
Students have seen the greater variety of food already, with the addition of watermelon and cantaloupes on select nights and the addition of cheese during some lunch days.

Students now have four opportunities each Monday through Thursday to eat at the cafeteria; this includes the cafeteria’s regular hours plus a meal served from 9 to 10 p.m.

The addition of the late night dining and expanded food options in the cafeteria are not the only positive changes made. Neal also said that some time this year the cafeteria will open a cook station where students will be given recipes and be allowed to go behind the counter and learn how to cook meals for themselves.

Students also have noticed that the cafeteria is quite full during eating time. According to Neal, the cafeteria alone serves 3,600 meals on the average weekday. Approximately 850 meals are served for breakfast and about 1,400 for lunch and dinner.

The cafeteria serves about 2,000 meals on Saturday and 2,400 meals on Sunday. The addition of the late night meal and food service carts on GC 3 has helped to spread the concentration of students who eat on campus.
Neal, who puts in at least 55 to 60 hours a week at the cafeteria, tries to respond to every question that students ask through the yellow comment flyers seen when leaving the cafeteria. He says he receives about 20 flyers a day, on average.

Neal also has made it a point to put out a flyer he calls the Café Communique, which is his response to the questions he sees most each month. His goal is to provide students with the best dining experience available.
Freshman Amber Parsons-Alston says the best thing about eating in the cafeteria is, “getting to meet other people and socializing.” Most students agree.

Finals Schedule