In doing so, the group identified five areas to focus on, including food production and delivery--"How do we produce the food and once it's produced, how do we deliver it to students?" McNitt says.
The food served by HUDS, they decided, didn't always look and taste good because kitchens had to make too much of it at once.
For instance, McNitt says that ideally, all of the french fries served by HUDS would be hot and crispy. But in reality, HUDS' use of steam warming tables often meant that fries were soft and lukewarm.
"In our perfect world, a fryolater [the deep fryer that cooks french fries] would be right out there," McNitt says.
Making Changes
But with space already at a premium in the Houses, McNitt says HUDS acknowledged that if it wanted to push the walls of the kitchen back, something had to give.
Eliot and Kirkland's facilities were the most conducive to this expansion, Condenzio says, so the group decided that renovations would begin there.
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