Your Feedback in Action
Thanks to all our dining plan holders who participated in the spring survey. Your feedback shapes this program. Here are some of the ways we’re implementing your input.
I am grateful to have access to a variety of healthy and high-quality options practically around the clock.
That’s what we’re here for – and we’re always working to bring you more.
JJ’s Place
At JJ’s, which is literally open around the clock, we want to bring you more of what you love and improve every day. We always try to include a GF option in our daily menu rotation, like the hummus bowl or sweet plantain and beef bowls. Our sandwiches can be made on GF buns too, just let the grill team know.
JJ’s chicken breast and beef burgers are always Halal, as are the eggs we use for omelets. Have a question or looking for something else – just talk to a manager.
We’re also extending some of the overnight oats and yogurt bar options, so you can get more of what you love in the a.m.
Plus, you told us the crowd favorites you want to see more often on the menu like spicy fries, french toast, and dumplings. Coming right up!
John Jay
At John Jay, our team is committed to bringing you more vegan dish variety. We recently featured staff member Robert Rush's Coconut Curry Fable Mushroom with Coconut Rice, plus Amin's vegan Oreo Cheesecake with black bean brownie crust. Keep looking out for more specials like these.
Love the variety, quality of food, and customer service. All other dining halls should emulate Johnny’s Food Truck.
We love Johnny’s too! You told us your favorite bowls and we’ll make sure they’re on regular rotation for the fall -- including the fried chicken with mac and cheese, BBQ chicken, Japanese curry, and Dan Dan beef. Plus, we’ll make sure to feature classic burrito combinations in the p.m. rotation.
And for our gluten-free friends, we can offer a burrito-bowl option for dinner so you can eat at Johnny’s, too – just ask the staff when you order! Please confirm the allergens with the staff when ordering as some ingredients may also contain wheat.
The John Jay soups live rent free in my mind.
These are made in house, every day by Lamar! We let him know that you love them and he’ll keep them coming. We’ll make sure they’re listed on the website menu too.
I absolutely love the food at Grace Dodge – it’s always delicious, and I really appreciate the care and skill that goes into the cooking.
If Grace Dodge is your go-to, you’ll be psyched to know next year we’re adding more hot entrees in addition to ramen like pasta and grain bowls, plus sandwiches.
I liked the menu variety during the Black History Month Events.
You said you enjoy the special features and cultural menus -- especially when they’re curated by our staff. We love when our staff shine, too!
In John Jay, we’re adding to the regular rotation some of the most popular items like Amin’s Rasta Pasta, Austin’s Gumbo, and Franz’s fried ribs plus his hot chicken sandwich with ranch coleslaw.
At Ferris, we just featured Jan's recipe for ribs and Mac and Cheese from her Women's history month feature. Watch the online menus and follow Dining on Instagram for more menu special features like these to come in the new academic year.
Please, have a greater variety of breakfast and lunch options at Ferris Booth on Saturdays and Sundays.
You got it. We’re moving the bagel bar to the Pizza station on the weekend at Ferris, so we can add another menu item to the action station for lunch. Stay tuned.
Plus, we’re adding cold oats and chia pudding to the parfait station, as well as more berries to the breakfast bar.
Finally at Ferris, if you need GF, just ask – we've got GF pizza crust, buns, and pasta at our stations.
If there was a way to expand seats at Faculty House, that would be awesome!
We’re so glad you love Faculty House. To try to maximize seating, we’ve switched out some of the rectangular tables for round tables which adds 50 seats! What do you think of this new configuration?
Meanwhile, we’ll be focusing on crowd favorites like Indian-inspired dishes at the Fac Shack and diversifying our rotation at the 2nd floor servery. More to come in the fall!
I’m always impressed by the service and effort the dining team puts in.
We appreciate your support and are always looking for ways to improve. If we need to adjust the music, wipe down your table, or refill the silverware – just flag one of us down. We’re here to help.
Remember, there are lots of ways to provide us with feedback every day, year-round.
Follow along for more updates over the summer as we plan for the next academic year!