by Aryn Hoyle
Bon Appetit has recently partnered with SCAD Atlanta and Savannah. Bon Appetit provides SCAD students, faculty and guests with fresh ingredients for every meal. The company aims to create various meal selections to satisfy customers and give options that promote the well being of each individual.
The Café Bon Appetit website details the ways that they promote healthy eating. The ground beef is natural and has no artificial antibiotics or hormones. The company purchases fresh seafood and cage free eggs. They try to buy organic vegetables as often as possible and use milk with no added hormones. Also, all of the sauces, salad dressings, etc. are made from scratch.
Customer satisfaction is important to Bon Appetit and SCAD students seem to be satisfied.
“I feel that there has been an improvement in the quality and care of the new food at the Hub,” said William Sabb, a second-year illustration student. The company serves only fresh, seasonal, and regional products, cooks all their food from scratch, and has developed an In Balance program to help with preparing a nutritionally balanced plate. With products that promote good health, more appealing tastes and a better response are expected.
“I enjoy the food in the Hub a lot more than last year. My favorite food so far is the pork chops,” said Brian Lowry, a second-year graphic design student. Though some of the meal choices are the same as before Bon Appetit’s arrival, with their ways of preparation and cooking style, different flavors are applied to evoke new dining experiences. “I like the food better this year. It is more seasoned and there is a better variety of choices,” said Markeidric Walker, a second-year painting student. “My favorite has been the ribs. And their Chinese food meals are good as well.”
In addition to the food getting positive reviews, the service itself is noteworthy as well. “The Hub food has its ups and downs, as anything would, but what makes it better is the welcoming staff,” said Michelle Fofana, a first-year advertising student. Students have expressed that the entire atmosphere and the process of entering and exiting with the items needed is much more fluid and passes with great ease. “Not only the food, but also the staff has improved – their attitudes and willingness to serve our students and faculty,” said Sabb.
