Food service seems like such a simple thing. Walk into the Birch Dining Commons during any mealtime and the options seem endless: salads, hot entrees, made-to-order options at the grill, a deli bar, a pasta bar, and several options for dessert.

Yet, behind the scenes, quite a lot of thought must go into every dish.

After all, the options should be fresh, locally sourced, and of the highest quality. They should meet strict nutritional and dietary standards—food allergies are always a concern—while also being incredibly tasty, so that what’s served on campus can compete with options at area restaurants. There should also be dishes that adhere to vegetarian, vegan, and other requirements, and enough variety to satisfy the pickiest eater.

Meeting all of those various requirements is a tall order for any dining staff, and it’s only been getting harder—particularly one without a dietician, nutritionist, computerized menu, or national-level purchasing power.

“There are many complications involved with managing a dining services in the 21st century,” said Williston’s CFO Charles McCullagh. “You have so many more things to consider.”

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