On Campus Dining Adjusts to Changing COVID Protocols

By: Sean Rhomberg

FAYETTEVILLE, Ark. — To maximize business, Chartwells and on-campus dining locations have had to change the way they operate when it comes to a student’s dining experience.

Chartwells dining has changed operating hours to better fit reduced crowds as a result of many in-person classes moving online.

“We have reduced hours just because of that [decreased] foot traffic,”  Chartwells Marketing Director Kristin Frazier said. She said a big reason for the change is to try and shift their focus to those living on campus.

In addition to changes in dining hours, Chartwells implemented new time and location options for students meal trading.

Students can now meal trade at dining locations as early as 4 p.m., two hours earlier than before this school year started.

Other smaller changes to eating areas include limited seating indoors, expanded outdoor seating, outdoor tents over tables for protection from weather and music for those eating outside.

One of Chartwells’ main concerns is keeping students satisfied, and one location they focus on doing this is Hill Coffee Company located in the Arkansas Union said Frazier.

Chartwells Marketing Manager Kenzie Cvar said Hill Coffee Co. has been successful despite the trying circumstances.

“We’re still doing those limited time offers, some seasonal drinks to try to get people in there, but also bringing back things that people loved from last year,” Cvar said. “After a year it’s been fun to watch it grow, and through this whole thing it’s still going.”

Hill Coffee Co. opened last year in the Arkansas Union where Au Bon Pain used to reside. Cvar said Hill is successful in large part to their changing drink flavors and food menu items.

Going forward, Cvar said the most important thing for Chartwells is keeping a sense of normalcy and familiarity around for students looking to eat on campus.

“Behind the plexiglass, behind the masks, working through different hours…” Cvar said. “Just trying to make sure everything is sourced the same way has, and always will be, our priority.”