By Jayden Foster
While Samford students relaxed over the winter break, Samford University pressed on with updates throughout campus. The Caf joined in with this progress and has a new list of items and offerings for the spring semester.
“It is our goal to continuously change and enhance the offerings in the Caf so that each visit provides the students with the opportunity to try something new,” Richard Davis, General Manager of Samford Dining, said. “We realize you eat here a lot, and we never want you to grow tired of the offerings.”
To achieve this goal, Davis, alongside his staff, implemented everything from refreshing drink machines to hand-carved meats at the rotisserie station.
Students with a late-night study session and avid coffee drinkers on a hunt for caffeine can fill up at the cappuccino machine, or, on warmer days, they can grab an iced coffee as well.
For those who crave the caffeine but prefer something sweet, the Caf has brand new juice and tea dispensers as well as a slushy machine.
One student, Paisley Williams, is excited and thankful for the new updates.
“The slushy and iced coffee machines bring something different and unique to the Caf, and they are things that all students would want,” Williams said.
Everyone with a meal plan has tried their hand at different Caf creations and might have worn out their creative minds. But these new stations promise a few extra options.
A brand-new pancake station has been added to the breakfast options for those who depend on flapjacks and syrup to start the day. A pasta toss station offers even more variety to the Caf’s options, along with a new soup and sandwich station featuring freshly roasted deli meats.
Davis has recommendations for students seeking to explore all the Caf offers. He favors sandwich-making when it comes to creativity.
“The carved meats from the Rotisserie Station make great sandwiches! Simply get your meat from Rotisserie, then go to the Soup & Sandwich Station to make a creative sandwich,” Davis said.
A brand new Chef Showcase Station highlights daily specials prepared to order by one of Samford’s very own chefs.
“My favorite improvement is probably how the slightly new setup of everything flows a little better than the previous structure,” student Audrey Hawley said.
Williams offered a suggestion that reflects the opinions of many Samford students.
“It is hard for students with peanut, oil, or spice allergies to find other options for food,” Williams said. “Likewise, gluten-free options should be more readily available for those students that require those accommodations.”
Determined to meet the needs of Samford students, the Caf staff have set goals that they hope to achieve within the year.
“We want to continue to make the Caf the gathering place for students on campus,” Davis said. “We will be hosting a variety of special events over the coming months to increase variety and excitement. These events will include themed lunches for Mardi Gras and St. Patrick’s Day, as well as a lunch series called Big City Bites that will highlight cuisine from Miami, Memphis, Austin, Charleston and Seattle.”
Samford students and staff alike said that they are excited about the recent changes and are looking forward to the future of the Caf.
