ALCOHOL NOW SERVED AT THE GALLERIA, NEW MEAL TRADE OUT HOURS AT ZACH’S, AND MORE RENOVATIONS TO COME—
Wofford students should be expecting some exciting new changes to Zach’s Food Court as well as the Galleria at Phase V. Jason Davidson, general manager of dining services, explains what changes are happening at Zach’s.
“Upon returning from Spring Break, Wofford Dining extended the meal trade out hours at Zach’s, Monday through Thursday 9 a.m. until 10 p.m. and Friday 9 a.m. until 5 p.m. Burwell now closes from 2 – 5 p.m. as Zach’s provides continuous service on campus now,” Davidson says.
Davidson explains why Zach’s has incorporated these changes.
“Dining Services is constantly looking for opportunities to change and improve the program. It’s very important to us to ensure that we are meeting the student’s needs.”
He also expresses his positivity concerning Zach’s new policy.
“I think we’ve improved our services on campus and opened up the opportunity for students to better utilize their meal plan.”
Jason Burr, associate vice pres- ident of facilities and capital projects, explains the developments occurring at the Galleria.
Burr says, “Updates will in- clude new kitchen equipment and kiosk ordering stations that will increase speed of service, new furnishings and finishes to create a more warm atmosphere, a sounds system with multiple flat screen TVs, and an updated bar seating area. We will also address the acoustical challenges within the space.”
Burr explains how the Wofford community has pushed the Galleria to make changes.
“We received a challenge from an alum and donor to the college to transfer the Galleria into a gathering space that you might expect to find thriving in a downtown environment. We felt that with some small improvements, we could greatly enhance the student experience within the Galleria.”
The process to update the Galleria has included a yearlong operation involving Wofford stu- dents and experiments with possible new menu items.
“We spent a year working with a student committee that evaluated our current dining service options and looked for ways to enhance Galleria dining,” Burr says. “Once we determined a direction, dining services provided a tasting where students were able to sample proposed menus items and review renovation plans.”
The ultimate goal of the changes to the Galleria is to create a space for students to enjoy even more so than they do now.
“We are hoping to finalize funding to update the Galleria and transform it into a ‘destination’ dining location. We want to create an atmosphere where students want to spend time, grab food, and hang out with one another,” Burr comments.
The Galleria has already made some changes to the dining experience with the addition of cookouts every Friday.
“At Phase V, we’ve introduced Friday night cookouts,” Davidson explains. “It’s an opportunity for us to utilize a unique outdoor space as well as create a different experience for students on Fridays.”
In addition to the improvements of the Galleria’s dining space, alcohol is now being served.
“The college’s approach to alcohol service on campus is to provide an option for students of age to responsibly consume alcohol,” Burr explains. “Local craft beers are now available for cash purchase for students who show a college ID as proof of age. We will not accept Terrier Bucks for alcohol purchases on campus.”
Burr encourages students to provide feedback for Wofford’s dining services on Instagram, response cards on site, Twitter, web forms or in other ways.
“We have a newly formed Student Food Service Committee, as well as the Student Facilities Committee, which can also act as a forum for student feedback,” Burr elaborates. “I enjoy meeting with students and receiving feedback, and I’m glad to do so at any point.”
Students are also encouraged to follow Wofford Dining Service’s Instagram, @WoffordDining, and are welcome to send feedback through Wofford’s customer service feedback program, www.yourdiningvoice.com.
— Tanner Kaplan
