We Hear You – Spring 2026 Survey Feedback

What you said 
 

You love the added menu variety, mobile ordering, updated website, expanded hours and most of all the community offered in Dining.  

• At JJ’s Place, the survey noted improvements in menu variety, with an increase in “satisfied,” thanks to items like the grain bowls and the themed salad bar.
• John Jay, Ferris, Grace Dodge and Faculty House received improving or high marks on customer service – something we know is important to you. We’ll reinforce this for other locations during staff training. 
   

We need to focus on cleaning at peak periods, extending late night options, and switching things up at the trucks. We’re on it! 

• At Johnny’s, only half of you eat at the truck based on the menu, so this is an area we’ll address moving forward.
• Chef Mike’s atmosphere rating slipped – we're adding a tent to the Uris patio to create more seating and extended late-night hours! 

What we’re working on this summer – big and small – for the new Academic Year: 
 

Across all units:

• We'll be incorporating an extra virgin olive oil / avocado oil blend into our kitchens. This will replace all other oils for cooking and salads. Canola oil will only be used for frying.   

JJ’s Place: 

• Expanded offerings at JJ’s Mobile ordering, like chicken jerky, fruit snacks, mozzarella cheese sticks, Chex Mix, Rice Krispies and more.
• Rolling off the JJ’s themed-salad bar, we’ll continue to add healthier variety at JJ’s, like more rice bowls and more Gluten Free options.  
   

John Jay:  

• Increasing pork, beef, and lamb into the menu rotation.
• Special Sunday bagel bar, with extra options as well as Lox. Plus, we heard you miss the cinnamon raisin bagels. 
• Better fruit rotation featuring Citrus Sundays, Melon Mondays, papaya, strawberries, and more – as the seasons allow.
• More special menus, including favorites from student collaborations. Have an idea? Let us know.
   

Johnny's : 

• Bringing back your favorites, like chipotle chicken and paneer bowls, as well as new favorite features like tostados, BEC, and fried chicken bowls.
• Mixing up the menu rotation to offer burritos during the day and bowls at night, so you have more variety to pick from at meals.  
   

FBC: 

• Looking at our egg recipe to see where we can improve, plus updating the breakfast rotation to add more variety and incorporate more fresh produce.
• Napkins on tables. Enough said!
• Last but not least, we’re reworking the center island. In addition to making better use of the space, we’ll be introducing a new salad bar station with a hot protein, a vegan protein, and 2 grain options daily, along with different lettuce selections and a set of signature topping options that will rotate weekly. Plus, if you didn’t think the desert case could get any better, just wait. Also look for a new vegan dessert offering.  
   

Chef Mike’s Sub Shop: 

• Get ready, Chef Mike’s will be open 7 days a week, till 2 a.m.
• Plus, we’re rolling out Take 4 at Chef Mike’s, so you have an option for grab-and-go snacks and bevvies on both ends of campus. 
   

Grace Dodge 

• Adding more veggies to the Grill as an alternative to fries.   

We’re already working hard, getting ready for the fall. We completed our annual staff training, culinary staff are updating menus, and our leadership team is preparing for staff orientation including customer service training. 

Can’t wait to have you in for a meal in September!