New French fries at Burger717 in the Ceddia Union Building (CUB) Galley Food Court are not the only changes that came to Shippensburg University food options over the summer.

SU Dining Services has invested in making big changes to how it feeds SU students, staff and faculty this year. 

Kriner and Reisner Dining Halls and various locations in the CUB have all experienced updates.

The once-popular Papa John’s in Kriner Hall’s retail area has been replaced by the highly requested Pizza Hut. 

During the Spring 2019 semester, the university and dining services surveyed brands students would like to see on campus. Pizza Hut was one of the top-selected brands, according to Terry Nahavandi, the resident district manager for Ship Dining Services.

The decision came as dining services reviewed its campus dining plan, Nahavandi said. 

Many food items have either been replaced or improved.

“Pizza Hut would help enhance the Kriner Retail locations, we chose Pizza Hut to replace Papa John’s for more exciting dining options to that side of campus,” he said.

Some of the menu items include nine-inch pizzas, garlic bites and chicken wings. 

Back at the CUB Galley Food Court, Burger717 now serves fresh hand-pressed burgers and hand-cut French fries.

“The campus dining team is always looking for ways to enrich our students experience on campus and identified fresh hand-cut fries as a great addition to the menu at Burger717,” Nahavandi said.

However, there are more changes in store. Milkshakes will soon be added to the menu.

The ice cream will be supplied by local retailer Goose Bros., according to Nahavandi.

The CUB Galley Food court has also expanded its healthy options by selling Jack & Olive grab-and-go items. These items offer vegetarian options. The CUB Test Kitchen has also added smoothies to their menu rotation.

Nahavandi said dining services works hard to new introduce menu items each semester. This includes introducing more vegan and plant-based options, decreasing food waste, using seasonal and local ingredients and cooking in small batches.

“We will continue to make updates based on the student and university needs,” Nahavandi said.

Dining services will gauge those needs in October, when they will conduct "Voice to Vision" surveys to gauge the feedback of more than 500 students on eating habits, favorite foods and meal plans.

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