We’re Happy To See You

Dear Trine University students:

We are very excited to be able to welcome you to campus! As you’d expect, we’re implementing some serious sanitation and service measures to ensure you can dine with us as safely and comfortably as possible.

While COVID-19 safety is a key priority, it is not our only one. We still believe that food has an important role to play in individual wellness and in building culture and community here at Trine University. Our chefs will still be cooking from scratch, using fresh local and seasonal ingredients that meet our sustainability standards. We are pleased to mention that in March, the Humane Society of the United States ranked us the #1 food service company, the only one with an A+ grade.

In addition, you will continue to find abundant plant- forward, vegetarian, and vegan options as well as ones that are made without gluten-containing ingredients every day. If you have a food allergy or other dietary restriction, please reach out to Joseph Gentile to make sure you can enjoy plenty of delicious food, safely, with us. (Contact information follows.)

FAQs for Trine University Whitney Commons Café

So basically, how is dining going to work?

At Whitney Commons Café, we are setting up stations in the café for speed to reduce everyone’s time in line and thus crowing. The cashier station will now have a self-scan card reader to help reduce human contact. Each served station will have entrée and side dishes to make a complete meal – such as grill, global, home, and the deli. Self-serve stations will be served stations or contain prepackaged items now.

What’s the deal with masks and seating?

We’ll be wearing masks while serving you.

What’s happening with the self-serve salad bar, condiment station, soda station, etc.?

We’re happy to serve you! All self-service items are being reconfigured to be served by our staff.

Whitney Commons Café

• Salad Bar: We’ll offer some popular combinations in ready to grab versions. Entrée salads, side green salads, and daily specials for composed salads will be available. Made to order specialty salads will be available daily.

• Condiments: Ketchup, mustard, hot sauce, soy sauce, etc. are moving behind their stations, ready to be given to you in packets or a small cup.

• Silverware: Silverware will be individually rolled and provided at each station.

• Beverages: Attendants will be wiping down beverage station frequently. Sorry no outside containers will be allowed. A new cup will need to be used each time.

 

Can I still get Made without Gluten- Containing Ingredients meals? Where have the packed gluten-free items gone?

MWGCI items will be available in each café, by request from behind the appropriate station. For example, the deli and grill will have GF breads and pizza crust is available upon request.

I am vegan/ vegetarian, where do I look for items?

We will have vegan and vegetarian options available throughout the cafes, always incorporating these into our regular menus for all stations. Always check the digital signs for the Vegan/ Vegetarian icon or ask a manager.

So… what’s going to be available where and when?

View all our café’ current hours of operation and menus at https://trine.cafebonappetit.com.

SUMMARY WHAT’S NEW/ DIFFERENT

• At Whitney Commons you will find:

• Prepackaged entrée salads, side salads, and composed salads
• Your usual favorites plus specials from the Deli, Grill, Global, Home, and Pizza Stations
• Desserts and pastries will be available in prepackaged form

• At The Depot

• Prepacked entrée salads, side salads, and composed salads
• Your usual weekly dinner specials plus the addition of Asian Night on Wednesdays to replace Pasta Night
• Soup will no longer be an option for the unforeseeable future

What other COVID-19 safety measures are Bon Appetit dining staff taking?

• All dining employees will wear masks and gloves at all times.
• All staff are going through COVID-19-specific training designed by sanitation experts and updated regularly as new issues emerge. Topics covered include proper disinfection, the use of personal protective equipment (PPE), physical distancing protocols, and more, and are integrated with food safety and sanitation protocols.
  • A café supervisor will be designated for each meal period to ensure staff follow cleaning/disinfection protocols and schedules.
  • Separate workspaces for food preparation will allow for required safe physical distancing (6-ft rule) between colleagues.
• Amped-up cleaning and sanitation schedules with clearly detailed procedures that meet or exceed all local guidelines and national best practices. This includes frequent disinfection of high-touch surfaces, including wiping down tables and seats between guests, disinfecting all highly touched areas such as door handles every 30 minutes.
• Pre-shift wellness screenings for employees in alignment with local regulations, which include no-contact temperature scans and daily interview questions. 
• Decision tree and step-by-step action plan for unit managers who have employees who are sick or who may have had contact with someone diagnosed with COVID-19.

Thank you for reading. We look forward to seeing your faces in August!

I have a question you didn’t answer! Who can I ask?

Contact me, General Manger, Joseph Gentile (260) 665-4573

Joseph.gentile@cafebonappetit.com