Sbisa hosted a ribbon cutting ceremony Tuesday after two and a half months of intensive renovation.
Executives from Chartwells, SSC Service Solutions and the Resident Hall Association, were present to usher in the new era of Sbisa Dining Hall.
Timothy Broderick, RHA president, said the changes to Sbisa were needed to better accommodate students and adjusts the “flow” and layout of the dining hall.
Courtney Bryant, marketing director of Chartwells, said the renovation was based around a mutual desire to meet the needs of the students. So far, feedback has been positive, Bryant said.
Richard Rockwell, executive chef and director of Sbisa and Duncan Dining Hall, said the renovations give students more access to the food-preparation process.
“The students like seeing the food produced in front of them,” Rockwell said. “There is no mystery in what they are getting. We are using fresh ingredients and the food is prepared fresh right in front of you.”
Rockwell said Sbisa has new amenities to offer. From a Mongolian grill to a new Hearthstone oven for pizzas and pastas, there is a greater variety of food available to students. Students can bring their own food now and store it in the “My Pantry” refrigerator.
In addition to the food, Rockwell was excited to point out the new mezzanine level, which creates a more home-like atmosphere for students.
Kyle Kelly, student body president, attended and participated in the ribbon cutting. He said he loved the extent to which Chartwells reached out to students for feedback.
“They relied on students to build this new Sbisa,” Kelly said. “This building has a lot of history with the Corps, and the student body is certainly deserving of a dining facility like this.”
Bob Casagrande, SSC vice president of operations, said student input plays a large role in the construction projects the university undertakes.
“We are trying to anticipate what the students want, and the way we do that is by simply asking them,” Casagrande said.
Some students have voiced concerns about space and cost.
Jake Henson, supply chain management junior, pointed out that breakfast costs have risen.
“Breakfast is now more expensive, it used to be $5 and now it is $7,” Henson said.
Broderick said prices might be higher, but for good reason.
“Prices are always a problem, but it’s better food quality here,” Broderick said.
Others expressed concern whether the seating would be able to accommodate a crowd during the busy lunch hours.
Jessie Delarosa, Sbisa staff member, said the workers at Sbisa enjoy the renovations and have seen positive feedback from the students.
“Students that had previously graduated are coming back to see the new changes and they are impressed,” Delarosa said.
Chartwells has also added in two full restaurants, Lime and Smashburger. These restaurants will open later in September.