In the wake of the Fall 2014 semester, the NYU Shanghai cafeteria was home to numerous complaints ranging from the lack of options to the low quality of food. However, as hungry students flock into B1 in anticipation of the changes the spring semester brings, it is clear that something besides ginger and carrot soup is brewing. After Campus and Facilities took over management from NYU Shanghai’s exclusive provider of food, Nine Masters, there have been numerous improvements including a better quality sandwich station, an increase in healthier Chinese options, more accessible and stocked salad bar, and varying options of Western-style food. However, while the changes have been notable, many students still have questions about the choices and direction of the canteen. Nine Masters: David Yen, the Director of Campus and Facilities, graciously explained how direct management of the canteen has been facilitating these improvements - including training the cooks and teaching new ways of meal preparation. There is room for scrutinization of NYU Shanghai’s choices, why Nine Masters was chosen, and why they are the only food provider on campus. However, Yen insists that there was an extensive look into options and after limiting the pool down to five, determined Nine Masters was the best. Keith Kraughto, the Associate Director of Campus and Operations at NYU Shanghai, described the decision as one based on Nine Masters long history of service in Shanghai and their ability “to get a regular source of good and fresh food.” However, after student complaints in the Fall semester, Nine Masters can be considered to be on a sort of probation, pending positive student feedback. Yen explains, “we signed a year-long contract with Nine Masters, and if the service does not improve, and the students are not satisfied, we will let that contract expire.” While NYU Shanghai can train the staff, the contract with Nine Masters allows for their discretion when hiring and firing workers. Kraughto insists that the ability to work with Nine Masters this semester “will allow for continuity and consistency in how they provide, cook, and serve the food.” In regards to the lack of competition for the one provider, Yen says this is to provide transparency: “if there is a problem with the food, we know who to contact.” Lunch Rush: For many famished students, 12:30 is the dreaded lunch rush that can not be avoided. With NYUSH below half capacity, and increasing numbers of grad and study away students, concern about the cafeterias ability to support a growing student body lingers. Yen eases worries, saying “[campus and facilities] is aware of the problem. The academic calendar for this year was already set, so nothing could be done for the Spring semester, but starting in the Fall 2015 semester there will be three dedicated lunch times separated by 15 minutes.” NYU Shanghai’s hope is that by having classes let out at different times, this should alleviate the lunch rush. It seems only time will tell if the current cafeteria, can withstand support the expanding student body of the future. 没有 Food: Another impeding issue that has begun to raise heads in the cafeteria is the continuous lack of food, especially with the Western choices. It is not unusual to walk out to your lunch table, only to find your friend munching on some delicious-looking pasta that simply wasn’t an option when you reached the front of the line. However, according to Kraughto, this is only a temporary problem. The speciality dishes presented each week, like the popular carrot and ginger soup and different pastas, were made in small quantities to evaluate student demand for each item. When they sell out of the product, they will make more, until fully incorporating them into the NYU Shanghai menu. Nutrition: Another area of concern for the more health-conscious students has been the question of the nutritional value of the food served at the canteen. This semester, Kraughto has been hands-on in ensuring the better nutritional quality of food, especially Chinese dishes in which the quantities of both salt and oil have decreased since the fall. While there is no accessible nutritional information for the food being served as of today, Kraughto will continue to work with Health & Wellness, Student Life, Student Government, vendors and the executive chef to reach this goal in the future. Yen encourages students to eat at the cafeteria, “because the quality is very good and the kitchen is very clean and the food is guaranteed to be safe (...) the more students that come here, the better the cafeteria will become.” Future Plans: While there are some definite plans for expansion in the future, such as the much anticipated FroYo and Smoothie bar which students can expect by the end of March, the future hinges on student feedback. Because of student responses, the introduction of “打包” containers can be expected to allow students to take their meals on-the-go. The lack of student demand for food on the weekend (measured in part by the card swipes into the academic building on the weekend, numbers of students who come to dinner on Thursdays and Fridays, and halal demand on the weekend) has informed management that is it not economical to keep the cafeteria open. If student demand increases, as shown through surveys which will start in March, Kraughto says we will see likely see the cafeteria opening for business on the weekend. Kraughto urges students to be interactive, because “[the cafeteria management] wants to know what people want and to be responsive to those wishes, because you cannot appeal to 100% of the students, but we need to get as close to that as possible.” If you are extremely passionate about the future of the canteen, or wish to see your favorite dishes presented, consider joining the Menu Steering Committee, who will be opening up applications sometime this month.

This article was written by Emily Flippen. Send an email to [email protected] to get in touch.