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Despite long lines, Aladdin records show fewer students eating at the Bee Hive

By John Lydic multimedia Manager 4 min read
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The line starts with the first person standing at the counter. It extends out past the turnstile, past the steps to the second floor of the Stover Campus Center and wraps around the pillars to the sitting area for students.

It is 11 a.m. on a Tuesday during lunch at the Bee Hive. A student shouts out, “Can this line hurry up?”

The line seems long to students, but according to one Aladdin official, these students are a part of the decreasing group of people using the Bee Hive since the start of the fall semester.

Despite the longer lines at points of the day, Lesley Davis, food service director for Aladdin Dining Services says there has been a minor decrease in the number of students that have used the Bee Hive this semester.

According to Aladdin records, an average of 350 students per day use the Bee Hive as their lunch option compared to the 400 who choose Benedum Dining Hall.

Students also choose the dining hall over the Bee Hive at dinner, with the numbers increasing to 550 to 600 people eating in the dining hall compared to only 160 at the Bee Hive.

The numbers in the Bee Hive have dropped by about 20 to 30 people compared to the 2013-14 school year, according to Davis.

The sometimes longer lines in the Bee Hive have to do with certain points of the days being busy, according to Davis.

“It correlates with class schedules,” said Davis. “I can tell you when I am going to be hit and when I’m not. It’s all basically on when the classes let out is what we’ve learned.”

Davis said that Tuesdays after chapel services are always a popular time for students to use the cafeteria, as well as the noon hour on most days. On Thursdays, Davis said that the Bee Hive is most used for lunch and the lines tend to be longer.

Many students have noticed the increase in lines at certain times and have had to learn to work around stopping at the Bee Hive with their schedule.

“It definitely takes longer this year,” said Brandon Glowark, junior environmental science major. “You just have to plan out to stand in line for 15 minutes to get food before your next class. It just takes a little more time and preparation.”

Other students say the biggest problem with waiting in lines at these times is it causes them to have less time to eat.

“It goes slower on the inside, and then by the time you get in [to the ordering area], you only have 10 minutes to eat before your next class,” said sophomore early childhood and special education major Carrissa Swab.

The lines are also in direct correlation with an increase in the student community, according to Davis.

“The Bee Hive meal exchange was brought on years ago for the fact that we were outgrowing the dining hall,” said Davis. “Even with the expansion of the dining hall eight or nine years ago to add more seating, the Bee Hive was an option for students to do a grab-and-go, get back to their studies or go to the library. That’s one of the issues up there. It was not made for the capacity we have grown over the years. The school is growing and growing wonderfully.”

With the growing number of students, the Bee Hive staff has been maintained at a consistant number; but according to Davis, that is not a major factor in speeding up the line.

The lines will take perceivably longer in some instances, according to Davis, because it is just a single service line.

“We try to be well prepared, to have so many chicken patties made,” said Davis. “We don’t want to over-make and serve cold food and not still put out a good product for the student.”

Davis said that working around the noon hour is one solution for students, as right before and right after this time are the busiest points in the day, but realizes the struggle students have in time availability to eat meals.

According to Davis, the Bee Hive is trying to incorporate a few healthier options as well as options such as the show cookery. Overall, however, the dining hall is made for more selection and the Bee Hive is the quick-and-go, and that is what they continually work to provide.

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