The College made the switch of the century this year, saying goodbye to Bon Appétit and hello to Parkhurst Dining as the new dining services partner. Colby started working with Bon Appétit in 2016 but decided to make the change based on the opinions of students, faculty, and staff.
Parkhurst Dining is committed to several core values: caring about people, being passionate about food, seeking innovation, being fiscally responsible, and advancing diversity, equity, and inclusion. The company is family-owned, emphasizing cooking from scratch, sustainable practices, collaboration, and customization. Additionally, all previous hourly dining staff were offered employment and benefits from Parkhurst. These principles and qualities are obviously important, but let’s be honest, what matters most to students is quite simple: the food.
In the past few years, several interesting (to put it kindly) food combinations have graced our dining halls. Probably most notable is the blueberry chipotle barbecue roasted chicken, which made its rounds on Fizz. Following options like this, students were optimistic about a fresh start and a new dining experience.
In the first two weeks of the semester, this hopefulness seemed to be paying off. Comparatively, the food improved, and the selections were more conventional. However, campus talk and Fizz posts have proved that this was short-lived. Tony Silva `26 expresses that “the dining hall quality has noticeably increased, but the options are still limited.” Many students are returning to the pizza and pasta stations because they can’t seem to find anything appetizing.
As a vegetarian, I’ve found myself searching for food I can eat, often walking back to my table with a salad in hand. Claire Walsh `28, also a vegetarian, says that “I think they can do a better job providing more variety and more food overall, especially at Roberts.”
This isn’t to say that there have been no improvements. Dana’s hummus bar is a step in the right direction, as is Roberts’ smoothie bar. The Spa’s mobile ordering system is also a great advancement, especially for students with early morning and back-to-back classes. Nevertheless, overall, the switch doesn’t seem like much of an upgrade.
Other changes have been implemented in an attempt to enhance the dining experience. Hours have expanded, with Roberts serving dinner until 9:00 p.m. This extra hour is particularly beneficial for student-athletes and those with late-night meetings and activities. Unfortunately, from 12:00-1:00 p.m., the dining halls remain the last place you want to find yourself. Lines are sometimes out the door, and tables are impossible to find. Moreover, the tableware is different. The gray plates add an air of elegance to the dining halls (where they’re found), but I know I’m not alone when I say I miss the old bowls.
School has only been in session for one month, so there is still plenty of time for voices to be heard and changes to be made. Parkhurst utilizes focus groups, engages with the Student Government Association and campus organizations, and provides opportunities for students to vote on new dining concepts. As stated in an email by Dean of the College Gustavo Burkett, “This means our dining program will constantly evolve based on what matters most to you.”
We are thankful that the College is working to transform students’ experiences. Regarding dining, we ultimately want to see variety and quality — these traits should go hand in hand with each other.
Only time will tell if Parkhurst can create a dining experience that meets both student expectations and appetites.
~ Jaydn Liebman `26
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