After Pfeiffer Dining Hall closed for Simpson College students and dining services moved to Kent Campus Center, staff have been working to adjust to the increase in students and the challenge associated with serving more people in one location. The dining team had to rethink how they serve students during busy hours while still maintaining a variety of options.
Sodexo General Manager Kenneth Coder said one of the biggest concerns at the start of the transition was figuring out how the dining hall would handle the larger number of students during peak meal times.
“One of our biggest questions was how many students were going to come in and how we were going to make it happen,” Coder said. “We already saw a lot of people during lunch between Kent and Pfeiffer, so we had to figure out how that would work once everything moved together.”
To manage larger crowds, the dining hall created several stations so students could spread out. These include pizza and pasta, a hot line, Tyler’s, sandwiches and salads. According to Coder, multiple stations keep lines moving efficiently.
Even with these changes, however, busy periods can still be difficult for staff.
“It’s still a challenge every day, but we do our best,” Coder said. “Nighttime has been the biggest challenge because students come in later, and sometimes not all the stations still have food available.”
Staffing shortages have also added pressure, especially during peak hours. To improve the dining experience, Kent staff collects feedback and holds meetings every two weeks to review suggestions from multiple campus groups. Student comment cards are another important source of feedback.
“That feedback comes straight from our customers,” Coder said. “If something is bothering you, I’ll do the best I can to make it better.”
Coder noted how the staff are trying to add small features to enhance the student experience.
“We’ve added little things, like a hot dog roller or taco day, and we’re starting new ideas like dessert pizza on Wednesdays,” he said. “These changes come directly from student feedback, and we try to make improvements as quickly as we can.”
Some students say the temporary dining setup still has limitations. Junior Brandon Bowen said the biggest issue is the lack of variety in food options.
“I don’t like the lack of variety,” Bowen said. “The staff has been trying to improve the options, but there is only so much they can do with the temporary Kent setup.”
He mentioned how limited options can be challenging for athletes trying to meet specific nutrition goals.
“As an athlete trying to eat specific nutrients and reach certain goals, it can be hard to rely on Kent dining for that,” Bowen said.
Despite the challenges, Bowen does appreciate the staff’s efforts.
“Ken Coder and the staff have been helpful and really tried to listen to student feedback,” he said. “But until Pfeiffer returns, it may just be something students have to deal with for now.”
However, there’s also some positivity coming from students. First-year Alex Sorenson said the dining options have actually improved since the move.
“I like how recently there has been a good diversity of protein and carb options, which is key for student athletes here,” Sorenson said. “I actually think it’s been better since moving to Kent.”
Sorenson also said the staff listens to feedback and really tries to make changes.
“For example, I suggested bringing healthier food to Kent, more focused toward athletes, and I think they’ve done that,” he said.
While the food can sometimes be inconsistent, Sorenson said he is mostly happy.
“Some days the food is questionable, but for the most part, I don’t have many complaints,” he said.
With the new setup in Kent, opinions remain mixed. Some students appreciate the improvements, the added small features and the staff’s willingness to help, while others still hope for more variety and consistency. For now, the staff continues working to balance student needs while managing the challenges of a larger, temporary space.
