Brandeis Hospitality has announced on its webpage several changes to available campus dining options for the upcoming 2024-2025 school year. The page states, “We’ve listened to your feedback and have been working throughout the summer to improve the campus dining experience this fall.”
Firstly, Brandeis Hospitality has announced the return of Friday Chef Takeovers, both in Usdan and Sherman dining halls. Brandeis Hospitality states that, “Our chefs will feature their culinary talents bi-weekly with a made-to-order entrée featuring local ingredients from our partners across New England.”
Additionally, several changes have been made to the GrubHub food ordering platform. Brandeis Hospitality promises “an all-new mobile ordering experience” with “even more customizable options from your favorite dining locations with allergen, calorie, and iconography to quickly convey menu information, from vegan and vegetarian options to made-without-gluten dishes.” The page adds, “You asked, and we listened and developed specialized menus that meet your needs.”
Additionally, according to Brandeis Hospitality, “We’ve expanded our options at various locations and included more ways to customize your order.” In addition to the Starship robots, GrubHub has now expanded to Einstein Bros. Bagels, Dunkin’, Starbucks, La Sabrosa, Greens & Grains, Wok This Way, The Stein and Louis’ Deli.
GrubHub will send out orders in reusable containers by default, and all users will have to sign up for the Choose to Reuse program. “Guests must sign up for our Choose to Reuse program for all participating locations; you must do so initially through the Grubhub app. Once you have activated your account with your Brandeis email and phone number, you can use the ReusePass website to join the Choose to Reuse program. (Please note, when using Choose to Reuse in Usdan Kitchen and the Farm Table at Sherman, participants must use “ReusePass” to take meals to-go.)”
Lastly, based on student feedback, Brandeis Hospitality is increasing customizable ordering options across campus. According to the website, Brandeis Hospitality is introducing “made-to-order items in our residential dining halls to personalize your plates,” and “those dining at the Hive Culinary Studio, Louis Deli, and The Stein can enjoy a fully customizable ordering experience.” Brandeis Hospitality has also promised “a large variety of new menu offerings” at said locations. The Hive, The Stein and Louis’ Deli will also see more vegan and vegetarian items being added to their menus, and the Brandeis Faculty Club will have “a brand new sit-down dining option for faculty and staff, featuring a redesigned menu.”
