The 2023-2024 school year is a time to put a freeze on many accommodations made during the Covid-19 pandemic.
An essential part of the GA community, the cafeteria, has been preparing a surprise: custom sandwiches. Reopened in early November, the sandwich bar has become a student favorite, presenting a customizable and convenient lunch option and is flexible to levels of student demand.
In the past, the sandwich station in the cafeteria took the form of a deli, where students could place orders for custom sandwiches to be made. For several years during the height of the pandemic, NextDine, GA’s dining service, turned to pre-made sandwiches instead. Now, in addition to grab-n-go, there is a new self-serve sandwich bar.
“For an early-stage system it’s good, but the dream is to elevate the quality,” Student Government Association (SGA) President Luke Phillip ‘24 said.
Bringing the Sandwich Bar back was a frequently discussed topic in the student association for several years.
“Imagine the meat and bread being top-notch – like a Subway station. We’re off to a solid start; the key now is to maintain and build on it,” Phillip said.
It is gratifying to see the persistence shown in bringing back the sandwich bar despite the challenges, as it emphasizes the dedication of our student leaders to enhance the cafeteria experience.
However, the current grab-n-go style is still a far cry from the pre-Covid sandwich bar, which is disappointing for some.
“I wish [the sandwich bar] could’ve returned back to what it used to be like,” Phillip said. “Self-serve wasn’t really our vision. It’s a good start but it’s not a final process yet at all.”
Chef Luke Landmesser, Manager of Food Services, was pivotal in implementing the sandwich bar along with SGA.
“The challenges [of setting up the sandwich bar] arise because it’s offered exclusively to the Upper School,” Chef Luke said. “Maneuvering the logistics for Lower and Middle School kids requires a bit of a circus act. Nevertheless, we’ve adjusted and are making it work.”
Difficult logistical challenges required more than a year of meetings between cafeteria staff and SGA and meticulous planning. Labor, facility, cost, time and other variables had to be considered, and compromises had to be made to free the cafeteria up for an additional food station.
“To set up the sandwich bar, we decided to eliminate half of the salad bar,” Chef Luke said. “This allowed for a more expansive array of toppings for the sandwiches – sliced lunchmeat, cheeses, lettuce, tomato, onion, peppers and an assortment of condiments.”
As they had hoped, student reception was overwhelmingly positive. Chef Luke expresses satisfaction with the response and shares that the students themselves were the most crucial to the success of the bar.
“The students are enjoying it. They’ve adapted well to the process,” Chef Luke said. “It’s heartening to witness their collaboration.
As the cafeteria continues to feed students’ needs, the revival of the sandwich bar stands as a triumphant success from the student government and cafeteria staff. Each Friday, the positive buzz and enthusiasm surrounding its return is apparent in the cafeteria.
While both Phillip and Chef Luke recognize the need for continuous improvement, the new Sandwich Bar has kicked off on a roll.