With so many students living off-campus this summer, Dartmouth Dining Services' recent price hikes have been especially noticible -- but according to Director of Dining Services Tucker Rossiter, the increases are nothing to balk at.
Both the price of individual food items and the designated meal plans have increased modestly this summer.
Rossiter attributed the higher costs to the fact that Dining Services is paying more for some of their items and ingredients. However, he added that the increases only affected about 15 to 20 items out of a total of approximately 600 items served by the College.
"We have a pricing committee," Rossiter explained. "They've determined that these things are going to cost more for the entire year." He said the prices of some items fluctuate temporarily and that Dining Services does not change its pricing structure based on these changes.
He also indicated that, despite the increases in food costs to Dining Services, the actual price of food only comprises about 35 to 40 percent of the total price that students pay, the rest being comprised of labor and overhead; as a result the price increases were not as large as they might have been.
He added that while dining plan prices have increased, it will likely have little effect on most students.
"Almost every student spends [more than their meal plan]," Rossiter said, "for about three years now the average has been about 125 dollars more."
Rossiter also said his department is focusing this summer on future plans, rather than on current cost issues.
Dining Services plans to open a new facility, Novak Caf, in the new Berry library complex when it opens this Fall term.
Rossiter said Dining Services plans to offer breakfast items including breads and muffins, as well as premade sandwiches and a wide variety of coffees, including espresso and cappucino.
He added that the facility will have limited hours, but will be open both for breakfast and lunch as well as late night several nights of the week.
There also may be plans in the works for new facilities in the space now occupied by Westside Buffet.
Some of the new options being considered include a night club or more kosher dining options.
Rossiter said students can also expect to see new menu items at many of the current facilities when they return to campus in the fall.
He added that Dining Services is constantly looking to find new products and recipes to serve to their customers.
"We recently sent someone to a food show in Chicago," he said. "We're really looking nationwide."
Rossiter also addressed pricing discrepancies that arise with sandwiches and other items that may not have specific or easily computed prices.
"Invariably the workers do what they can to see how much things cost," he said. "They do their best to accommodate students and then give their best guess as to what it costs."
Rossiter added that, while this may send a mixed message to students about the price of certain, less common items, he believes the discrepancies are, for the most part, marginal.
