Food Services Announces Changes to Goldstein Dining Hours


Beginning Aug. 27, Food Services will implement an adjusted menu and new service hours at its Goldstein Dining location, in an effort to streamline service to meet South Campus student needs.

“Over the past year, we have studied the daily traffic flow in the food court,” says Kris Klinger, senior associate vice president for Auxiliary Services. “We know that students tend to head directly to Main Campus in the morning and then return to South Campus as the day goes on. Our new hours will provide a high level of service to our students when they need it most.”

Starting Aug. 27, Goldstein Dining will be open from 11 am to 11 pm daily. From 11 am to 8 pm, Dunkin’ will offer its full range of coffee and breakfast products, and customers will be able to select from enhanced grab-and-go meal options, including entrée meals that can be consumed on-site or kept packaged and re-heated at a later time.

The busiest time of day at the food court, 4 pm to 8 pm, will see four other options open for customers: La Naranja (a Chipotle-style bowl concept), ‘Cuse Chicken (fried chicken sandwiches, taking the place of the now -departed Burger King stand), the Tomato Wheel (pizza), and Freshens (smoothies).

After the dinner crowd thins at 8 pm, the interior of the food court will close to the public. Food Services will work with its partner Grubhub Campus to provide late-night food options from 8 pm to 11 pm Customers can utilize Grubhub Campus to order ahead for pick-up or delivery. A walk-up window will also remain open, and students can use the Grubhub app or a digital kiosk to place orders on-site at Goldstein.

In addition to the food court, Goldstein Marketplace on the building’s second level will open daily from 12 pm to 10 pm On top of the snacks and room essentials the store has stocked in previous years, students will be able to purchase pre-made meals and meal kits using their Meal Plan Dining Dollars and ‘CUSE Cash.

As always, Food Services is eager to receive feedback from students who use the food court at all times of the day. The department has had to re-think many of its traditional services and hours over the past two years due to the ongoing staffing shortage in Food Services, Klinger said. By shifting the schedule, the department will be able to improve the quality and frequency of new concepts and menu items, with an eye toward a full-scale renovation and reinvention of the culinary options at Goldstein over the course of the next few years.

“Hearing from our customers helps us provide options that meet students’ needs,” says Klinger. “This year, we’ve been able to add prepacked meals and kits and a new chicken option, and we are already planning for what could come next.”

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