Last Updated:9:45 PM EST 4/22/08 Section: Lackmann

Media Credit: Kevin Fuller Chef Will Young works in the Murphy Dining Hall, a facility that Lackmann is looking to upgrade.

Lackmann is proposing several changes to the facilities on campus. Concerning the secondary dining areas on campus Rudolph said, "There won't be many structural changes to the Cyber Café, it's the one place on campus that really stays open all year long. It's strategically located, but I see that it needs extensive menu changes, more variety of products, maybe a little better quality. We'd like to see if we can add a panini station back there, and there will be more variety in the sandwiches that are made. There will be a lot more to offer than what they currently have."

Rudolph had many suggestions for the Murphy Dining Hall, "If you look at Murphy, I think Murphy needs a lot of work. It's in our proposal to the College that in year two, we are going to make construction changes there. Currently there are no sneeze guards when you walk in, which is a health violation so we need to fix that immediately."

Other changes that were mentioned were changing the cereal set-up and including a built-in salad bar.

"We may change some of the operational formats on how we do things at some of the smaller units like the Cardinal Café and Murphy, we may prepare food out of a commissary type situation so that the quality will be so much better if it's all made by the same people and supervised by the chef," Rudolph said.

He mentioned the possibility of turning the Murphy dining hall into a full-time bake shop.

"We can take one of the kitchens, such as Murphy Hall and possibly use it just for a bake shop. What I'd like to do is not buy any baked goods from a vendor. Everything should be baked on campus, there are enough students here that need to be supported and everything should be made fresh."

To successfully make the change into a bakery format, Lackmann will be bringing a regional pastry chef over the summer to spend time with the current baker and a trainer.

"The quality will be greatly improved," Rudolph said. "We should have cookies and muffins that are made fresh. We should have baked cakes, pies and Italian pastries made fresh. If we move the cooking out of Murphy to Ward/Haffey then the quality will greatly improve in both the food at Murphy and the baked goods on campus."

Rudolph said that by making some of these changes and making operational assessments, things can be organized to offer more to the students including extended hours and better quality foods. Any prepackaged salads or sandwiches will be made freshly by a professional and will have the list of ingredients and nutritional information on the packaging.

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