Cafeterias plan special menus, new promotions
by Rawly Bransom
editor-in-chief

After relying on junk food and cold sandwiches from the Bookstore last semester, TCC students are ready for changes.
TCC’s new food service provider is promising just that.
“I think we opened in October, and this is just February,” Louis Camper, manager of the NW cafeteria, said. “I think we are getting a good start.”
Weber, the company that ran the cafeterias before, filed bankruptcy at the end of the 2003 Spring semester, and the cafeterias stayed closed until Educational Catering Inc. (ECI) opened up the cafeterias one at a time last October.
Each campus has its own café, manager, signature style and method of operation.
Kerry Wiggs, manager of the SE Campus cafeteria, said the SE main plan as of now is providing box lunches, catering for campus events and providing breakfast for students and faculty.
“On Wednesdays, we have Mexican food day, and through February for Black History Month, we will be having soul food on Fridays,” he said.
The soul food menu will include items such as fried catfish, green beans, collared greens, pecan pie and sweet potato pie.
According to Camper, NW cafeteria plans to invite its vendors to give out free samples, promotional items and information about the food and items they offer.
“When we do this, we will set up the event in the dining area so everyone can get to it,” he said.
Camper is also planning other ventures to increase availability and marketing for the cafeteria. One idea when the weather begins to warm up is to set up a barbecue outside.
“I have a large barbecue pit that is on a trailer. We want to bring it up here when the weather gets nicer and cook hamburgers and other things for students to enjoy,” he said.
Another idea is to have call out orders available to night students.
“A lot of our aeronautic students, who have night classes, don’t have time to come in. They come to class straight from work and only get 15-minute breaks,” he said.
The idea is to allow those students to call in an order, which staff will then deliver during those breaks. Therefore, the students will have a real meal instead of junk food from the vending machines.
“We’ll offer items like chicken sandwiches, burgers and cold sandwiches,” he said.
Patricia Johnson, South Campus manager, started in January.
“As of now, the only advertising we have is our menu board located outside our building,” she said.
Johnson said she plans to meet with her director to discuss other marketing ideas.
South will offer a Soul Food buffet Tuesday, Feb. 19, for Black History Month. The menu will include black-eyed peas, hot wings, cornbread and other items as well.
“We will also be holding an open forum later in the semester for faculty and students. We want people to come in and tell us what kind of items and changes they would like to see,” she said.
NE Campus cafeteria staff plans to expand its reach to students across the campus.
According to Derek Perkins, manager, the staff will set up a short order station across campus near the Academic Classroom Building for students and faculty who do not normally visit the cafeteria because of its location.
“We also want to set up a photo board. We will go around and take pictures of students in the café. When the students find their picture on the board, they will get a free lunch that day,” Perkins said.
According to Perkins, the board will most likely start at the end of February.
Atkins-style meals will also be available near the end of February on NE to accommodate people who are on low-carb diets.
Other areas also may change in NE Campus cafeteria, Perkins said.
“We do have some things we would like to see done in the café,” he said, “We would like to see the stations rearranged as well as add more seating. I’d like the café to look more like a bistro.”
Since ECI is still new on TCC campuses, managers want to remind students changes will be happening.
“All four campuses have not had their grand opening yet,” Camper said.
Perkins added, “ We want people to come in. We are a lot different from Weber. We have better food and a friendlier atmosphere now.”