By Kassie Mullican
Staff Writer
The limited food choice selections and high prices are some of the biggest complaints students have when it comes to the food services at California State University, Bakersfield. But you can expect some changes soon.
CSUB has a new food services manager. Originally from San Jose, David Hvee has a culinary background and has worked in campus dining in Wyoming, South Dakota, Texas, Oregon and Utah. Trained as a chef, Hvee says that the culinary background is beneficial to a management career in dining. Being able to understand what goes on behind the scenes makes it easier for the manager to be more engaged with the employees.
With that background, Hvee has some big plans for campus dining on campus.
“I’m very excited to be here. We have made efforts to start the year, one of our big commitments was our marketing program, getting it out to our students, the faculty, the staff, campus population what we have to offer” says Hvee, “I’m excited for that stuff because it is long overdue on this campus.”
The new resident halls are expected to open in January and with that move the Runner Café and Rowdy’s will become a central point for students.
“When they close the old Resident Halls and move the students to the new Resident Halls we will take University Grille, which is being pulled, and move it over here so we will need to change the layout” said Hvee.
To accommodate the students, Hvee is looking to extend the hours and create more space in the Runner Café and Rowdy’s Place. The Runner Café is already scheduled to stay open until 7 p.m. beginning in January.
Currently the café closes at 3 p.m. Monday through Friday and Rowdy’s is closed Friday through Sunday. But Hvee says it will be imperative to stay open through dinner hours and on the weekends.
For the dinner hours, Hvee says they are looking at switching from a retail set up to a buffet style dinner line. He would like to see new sections added to the line such as an allergen free zone, heart healthy zone and a vegetarian/vegan station.
Food choices are also to be expected to change. With a culinary background and experience in food services in the campus dining sector, Hvee says he has the experience to make the necessary changes, some of which have already occurred.
Rowdy’s menu has changed to bistro style. Instead of offering the same items offered in the Runner Café, patrons can expect a variety of salads, sandwiches and hand pressed hamburgers. There are still some fried options, but the goal is to convert to a healthier menu.
He would like to relocate his office so that he can up front and available. “I’m really disappointed that my office is in the kitchen. It’s the first place I’ve worked out where my office wasn’t up in the front where they can get a hold of me.”
Hvee also added that his management style is open door. He wants to hear from the students, what they want and what they don’t like. He says his door is always open and anyone can feel free to stop by anytime.
Student responses to the changes already made and the plans for the future are positive.
Scott Westal, a senior economics major, did not know that Rowdy’s Place had changed their menu options, or that extending operating hours were in the works, but thinks it is a great idea. “It certainly encourages students not to leave campus” says Westal.
Gerson Bello, a senior psychology major agrees that the changes made are a good thing. “The fact it has more variety means I will go over there more often,” says Bello when asked about the Rowdy’s Place food changes.
One of the changes you won’t see is the food prices. Hvee says typical increases in food prices happen before the year begins and they are expected to stay the same though the year.
