Elmhurst University Embraces Student Feedback, Expands Dining Options

Elmhurst University has begun implementing changes to its dining services throughout the Spring 2025 semester, based on the most common suggestions in student feedback.

EU, whose dining services team is operated by contracted food supplier Chartwells, announced the changes on the website dineoncampus.com.

“We express our sincere gratitude to all the students who actively participated in our Voice to Vision survey,” reads EU’s page on the website. Said survey was offered by Elmhurst Dining in October and November of last year.

‌“Your valuable input serves as a cornerstone in shaping the trajectory of our college dining service,” continues EU’s page. “At Elmhurst Dining, we believe in the significance of your opinions, and we are committed to translating your feedback into actionable changes for the upcoming Spring semester.”

Listed changes to the Main Cafe include additional salad bar ingredients for those who wanted to see more healthy options, improved options on Boost Mobile ordering from 2 p.m. to 4 p.m. daily for those with unaccommodating student schedules, and “Fun Food Fridays” to offer more international and trendy cuisines.

Moreover, lunch grill specials and build-your-own dinner options will be added to improve menu variety. Details concerning meal plan value are to be determined.

Changes to the Roost include new soup/sandwich combos at Prospect Street Subs, as well as “budget-friendly” salads and wing portions at the pizza station, where baked pastas will also now be offered.

Last but not least, additional monthly specials are to be offered for those desiring more healthy options, along with “local, diverse & sustainable offerings” in the Roost’s C-Store.

Olamiposi Ogunbiyi, a junior at EU better known as “Marvelous,” took notice of certain changes.

“The changes I have observed in the Roost or cafeteria are mainly in the flavors,” said Marvelous. “Recently, I have noticed that the food is more flavorful, and I can taste the seasoning more distinctly. These changes work well with my schedule.”

“Additionally, the availability of more grab-and-go food options, like the ones in the Roost fridge, is really convenient,” Marvelous continued. “However, I think there should be more diversity in the food choices rather than offering the same options repeatedly.”

Students wanting even more salad bar ingredients or other revisions to their dining experiences at EU can complete a “Foodie Feedback” survey at bvfpulse.com/prod/pulse.site/Survey.

Students looking to offer feedback can also sign up to participate in a virtual focus group session on March 10 via signup.com/client/invitation2/secure/969203280107#/invitation.