The Simpson Caf

By: Jonah Alvarez

At Simpson University, the cafeteria is more than just a place to grab a meal. 

Students Coleton Hansen and Dylan Harms both eat at the cafeteria around twice a day, sometimes three, and while they both had positive things to say, the Caf’s hours remain an important issue.  

“Sometimes we get out of practice, like 7 p.m., 8 p.m.,” Hansen said. 

 Hansen believes an 8:30 p.m. closing time would give athletes more time to eat after practice. 

Harms, a second-year student at Simpson University, said he has already seen improvements in the cafeteria’s hours. Last semester, the cafeteria closed at 6:30 p.m., leaving many athletes searching for food off campus.  

“We would never get dinner and we’d have to go to like Chipotle or something,” Harms said.  

This year, weekday dinner has been extended until 7:30 p.m. Cafeteria Director Terry Braun said the change was made in part to accommodate athletics and limited practice space on campus.  

“When football came on board, we bumped fall hours to 7:30,” Braun said.  

The cafeteria also remains open between most weekday meal periods, allowing students to grab cereal, salad, or make a sandwich. Harms said this helps students whose class prevents them from eating during regular mealtimes, although he would still like breakfast to remain open later.  

Beyond the hours, variety was one of the cafeteria’s most praised qualities. 

“They’ll bring in good curry, they’ll bring in some Spanish food, Mexican food,” Harms said, “I think the diversity is really good.” 

Hansen also praised the freshness of the food compared to his previous school.  

“It’s cooked right then and there,” Hansen said, “I think the food is fresher here.” 

Harms said the quality can occasionally be inconsistent, mentioning undercooked rice as one example, but added that student sometimes criticize the cafeteria too much when the food is not “top tier.” 

Braun said the cafeteria, “follows a four-week rotating cycle,” and uses SAGE-approved recipes. He also identified, “variety,” as one of the cafeteria’s strengths. 

The cafeteria provides the “FreeStyle” station as another option for those with allergies or dietary restrictions. Braun said the station avoids major allergens, while there are also labels on the menu that identify if a certain ingredient are in the food. 

Student feedback also plays a role in the cafeteria’s decisions. Students can use the SAGE app, as well as scanning the QR code on the napkin bin to view the menus and give feedback. 

“We can’t please everybody,” Braun said, “but the more we can make sure are happier, it’s a better year for everybody.”  

One concern Hansen raised was the congested serving lines, especially during busy meal times. 

Braun explained that rushes are difficult to avoid when large groups of students leave class at once, particularly on chapel days, but staff have opened additional food stations to help reduce congestion.  

Braun plans to make the cafeteria experience more engaging through monthly special events. Some upcoming events are Octoberfest and pumpkin carving contests, Friendsgiving, and a late night meal during dead week before finals week.  

Despite areas for improvement, both students recognized positives in their daily cafeteria experience. Hansen especially praised the kind staff who greets him everyday.  

“They’re all very, very nice,” Hansen said. 

As the cafeteria continues to improve, student feedback will remain important in making it a better experience for everyone at Simpson University.