“It’s Very Restrictive Now”: Students React to EU’s New Dining

Campus dining has undergone significant changes this year, including a new meal plan, an all-you-can-eat model, and a new layout, which drew mixed reviews from students. For many, the reality of these changes has been a bumpy transition.

Students leave the cafe servery with food. The area was renovated during the summer.

According to Chartwells — the dining provider for Elmhurst — and its communications department, “Student feedback was a key driver behind the dining hall updates. We designed stations and menus that meet the needs of a wider range of student populations, including athletes, international students, and those with allergies or other dietary needs.”

Chartwells hyped up the new updates by saying, “The Main Café has received a fresh new look, including four new kiosks that allow students to place customizable orders at the grill and deli stations.”

In theory, these aspects sound great, but according to student input, the targeted student populations are suffering from the changes.

“If you don’t have money on your Jaypass or swipes, it’s $15 to get in,” said senior commuter student Adrian Songco.

Chartwells had athletes in mind while creating the dining changes. Still, junior AnnaSophia Stone said, “As athletes, coming back from practice for dinner and only having the option of pizza or pasta gets old, and it’s only been a week.”

Stone’s tennis teammate Chloe Webb, a senior, said that with the fridges from the Main Café being removed, “Whenever we have early morning matches and the Roost isn’t open, I can’t grab an energy drink.”

A student uses one of their meal swipes in the main cafe.

“The wait for the orders is terrible,” Webb added. “I just waited 15 minutes for my food, and if I were in between classes, I’d have no time.”

The new cafe system eliminated almost all grab-and-go options. In addition, fan favorites were cut during the changes.

“I miss the chicken and rice they used to have at lunch,” said Webb. “They were so convenient.”

For many students and staff, the transition has been confusing.

“It’s very restrictive now,” Webb said. “There are a lot more rules and everyone is just confused.”

Returning students are in a bit of a limbo as well.

“I feel bad for new students,” Songco said. “As a returning student, I feel the system they had before was fine.”

Despite these challenges, students are showing a willingness to provide feedback. Songco mentioned he would “gladly fill out an email survey,” and Chartwells says it’s actively monitoring student feedback through tools like Dine On Campus and HappyOrNot.

Previously in the cafe, there were “How would you rate your experience” kiosks. If those were still in place, Stone said, “I would be frowning the entire time.”

As students and staff navigate the new dining layout, one message remains: the desire for a dining experience that matches the value being paid.

“We pay a lot to go here already,” concluded Stone. “No one wants to pay that much more just to eat here.”