Whether it is Red Bean Monday, Taco Tuesday, or Fish Fry Friday, Southern University students can rely on various campus dining services for a quick bite between classes or a refuel after a study session. But with fall midterms in full stride, commuter students have expressed frustration over the price increase of the dining hall despite no noticeable improvement in food quality. A once nine-dollar visit to the dining hall has now surged to eleven dollars. Is a trip to Dunn or Mayberry worth the extra charge?
“That was four dollars I could’ve put in my tank”, stresses sophomore political science major Justin Thomas Jr. When asked if he saw any quality changes that could explain the increased prices, he simply replied “Mayberry been Mayberry”.
Another commuter student and sophomore nursing major Ameena Wynn says, “I think the price is an inconvenience to students […], they should cater to the budget of a college student.”
A few dollars have the potential to make all the difference to college students juggling the fresh financial responsibilities of rent, gas, and tuition before arriving at the matter of a meal. Wynn goes on to point out the dining halls’ lack of healthy options as another irrational disparity between the price increase.
By addressing monetary gain before the health and financial wellbeing of Southern students, Mayberry and Dunn dining halls seem to be losing the trust of their Jaguars. Sophomore computer science major, JerVohn Robinson, shared his grievances. “I feel disappointed by the increase in price for commuters to eat. There are enough issues facing commuter students as is, such as parking. Year prior, the food was decent, but along with the price change, the food started looking and tasting more bland and manufactured.” In addition to claims of less-than-adequate food quality, students have shockingly reported discovery of hair or small insects in their food. All this considered leaves the pensive question: Where is the newly acquired capital being applied?
The Office of Student Media reached out to Aramark’s Marketing Coordinator, Arlissia Giles for commentary, but never received a reply. When asked to provide commentary, General Manager of Food Service Randall Andre Jr. explained that questions would require previous approval from the Aramark corporation.