FAQs
1. HOW DOES GRAB AND GO WORK?
Option must be taken upon entry. Leave your ID at the check in desk.
Get your to go container, cup and meal kit.
Entitlement
a) One entrée
b) One fruit
c) One beverage
d) All the salad, vegetables and dessert you need and can fit in your to go plate. Please do not waste food.
e) Soup, cereal, soft serve, aujus and coffee may be carried out in the 6oz cup with lid.
While this program has worked well, some questions have come up. We feel everyone might like to know the answers.
2. CAN I FILL MY BEVERAGE CUP WITH ICE CREAM?
No. We are providing large cups in response to the requests for more beverage. You may use a coffee/soup cup.
3. WHY CAN'T I HAVE MORE THAN ONE PIECE OF FRUIT?
If all you want for a meal is fruit you may have 2 or 3 pieces depending on what will fit in a to go container. With a meal one piece of fruit is fair.
4. WHAT ABOUT COFFEE OR SOUP?
When you pick up your to go plate take the hot cup. You may also use it for cereal or soft serve.
5. I HEAR STYROFOAM IS BAD FOR THE ENVIRONMENT. WHAT ARE YOU DOING?
We conform to the University's recycling program. Additionally, we are reviewing cost effective alternatives in packaging. We do not want to impose additional limits to cover higher packaging cost.
6. WHY DO YOU HAVE LIMITS ON THE TO GO WHEN THERE ARE NO LIMITS IF I STAY?
There are several reasons.
FIRST- the current program conforms to our budget. The added cost of packaging balances against the average cost of seconds.
SECOND- Safety! The meal is intended to be eaten as a meal shortly after it is picked up. If excessive food is taken and left for extended periods, the risks are higher.
THIRD- Control! It is our intent to give you who have paid for the meal plan the most bang for your buck. This does not include friends, roommates, etc who have not paid. Multiple entrees in a Grab N Go could be abused.
FORTH- Waste! Many well intended folks might take more than they can eat. Our control inside the cafeteria is one entrée at a time.
FIFTH- It works! Again more of you use this option each meal. We want to be very careful not to fix what isn't broken. If you have any other questions or comments, please contact Bob Smith at Belvin Cafeteria in person or at ext. 1949
7. HOW DOES ONE TIME ONLY WORK?
During "One Time Only" service we will offer: Boneless Chicken Breast, Fish Fillets, and other upscale entrees. They will be baked, broiled, sautéed, or braised, but not fried. There will be a complementary sauce with the selections. Salads, desserts and vegetables would remain unlimited. Due to the added cost of these selections, students may select from the menu "One Time Only". Unlimited entrée choices will continue with regular service hours. One Time Only is offered Monday-Thursday from 7:00-9:00 p.m. This program was developed from student input and is unique at Sam Houston.
Please enjoy!
8. WHAT HAPPEN TO FRIED AND BOILED EGGS AT BREAKFAST?
Scientists have recently demonstrated that certain bacteria can penetrate an eggshell and contaminate the egg without leaving any visible clues. Therefore, our company has decided not to offer regular shell eggs as a precaution for your safety. Locally we have added a second variety of scrambled eggs to each breakfast as well as a breakfast pizza at some.
9. WHY CAN I ONLY GET ONE ENTREE AT A TIME?
Once you pass the cashier at the front door, your dining program is unlimited. You can have as much as you want of what ever you want. At many stations you serve yourself how much you want the first time. Naturally, there will be waste. To attempt to control waste, we have focused on the entree... the most expensive part of your meal. One entree at a time is a proven formula to reduce waste with the least amount of controls. While we have not established rules about getting seconds, a reasonable guide would be: When the lines are longer, allow some one wanting a second to move between each two people wanting their first. This allows the line to move and less wait for those wanting a second.
10. WHY CAN I ONLY GET ONE ENTREE ON A GRAB N' GO PLATE?
This program originated in this format at Sam Houston five years ago. The cost of paper goods offset the cost of a second entree. Additionally, the temptation to feed others not paying for the meal is greatly reduced. The costs of dining in and Grab N' Go are finely balanced. More than 600 of you use Grab N' Go each meal successfully. If you are really hungry, grab a seat and help yourself. If you are in a hurry, use Grab N' Go.
11. DOES ARAMARK EVER LOOK AT OUR EVALUATIONS AND COMMENTS?
Yes! In fact, most of the major enhancements over the last 10 years were first in meal evaluations or comment cards. Some comments tell us we need to improve communication. We received several comments in the second and third week about only one entrée serving at dinner. We then put out a hand out on One Time Only. We also received numerous requests for fried or hard-boiled eggs and put out a memo of explanation. Both of these handouts were a direct response to your feed back.
12. WHY ARE PORTIONS SOMETIMES SMALL?
Portions are small. We try to minimize waste. On an unlimited program anyone can come back as often as they wish. Everyone can have as much as they wish . . . just one entrée at a time.
13. WHY IS ALL THE FOOD FRIED?
All, usually that means entrees, but even then, what about the deli and pizza, and usually our Café Feature. Grille Works was developed to answer the question what would students eat if they went off campus. While we offer several fried items, we also offer other options as well, chicken, Mexican, BBQ, chili, sausage, etc. Often we bake a breaded item instead of frying.
14. IS THE FRUIT WASHED?
Yes!
15. WHY NOT SERVE SUNDAY DINNER?
Several polls over the years have rejected a Sunday supper meal.
16. WHY DON'T YOU OFFER MORE VARIETY?
In our newsletter I have discussed the fact that a three entrée three cycle menu will provide 117 choices if none are repeated. Our program offers over 150 entrée choices every week. We evolved to this much variety because students used to come in and complain about missing their favorite yesterday. We choose to offer more choices every meal and to vary the choices from lunch to dinner. The pasta bar was added because of its popularity. Some students complained about our serving the wrong color gravy. Therefore, we started serving both brown and cream to catch both tastes. We added the fruit juice bar for added variety as well.
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