Erin Grant & Emaretta Branham
News Editor & Staff Writer
FSC students returned to campus this fall to find some big changes in the dining services on campus. Mostly centered around Wynee’s Bistro, the changes include an allergy-friendly station, an expanded salad bar and a new and improved international menu rotation designed to bring flavors from around the world to campus.
The changes are a direct result of initiatives created by the new Food Services Director, John Lopez, who arrived at FSC after nearly 20 years in the food industry.
A majority of his background is rooted in Boston, where Lopez worked his way up from prep work to executive chef to university dining management. After moving to Florida, Lopez continued his career at the University of Tampa before transitioning to FSC. Since arriving at FSC, Lopez has been clear about his goals for on-campus dining.
“It is extremely important for me to know that the food we serve, is exciting, innovative and that we are serving the entire community and their needs. We have students with a wide range of dietary requirements, and I want to ensure we are providing options that meet those needs,” Lopez said.
One of the most significant changes is the new allergy-friendly station in Wynee’s Bistro. Free from all nine main allergens, the new station will have a rotating menu featuring student favorites like superbowls and new options such as the gluten-free pasta bar.
In stepping into his new role as the director of food services, Lopez spent time this summer connecting with a variety of students and their families to identify the needs of the student body. The biggest concern? Allergen difficulties and cross-contamination.
To address this issue, Lopez and his team created a dedicated allergy-free station that would combine new and interesting food items with safety for all FSC students. He emphasized that the goal is to create a space where every student can eat without fear.
“We wanted to go beyond just checking the box for students with allergies,” Lopez explained. “Now, [students with allergies] have their own station where they can feel safe and still enjoy exciting, fresh food. Even students without allergies are choosing it because of the variety.”
The salad bar at Wynee’s Bistro has also received a makeover this fall. The expanded offerings now include a wider variety of fresh vegetables, quinoa and chopped tofu.
The salad bar is expected to pair well with the new protein offerings at the flat top in Wynee’s. Previously used for stir-fry, the flat top is now being used to provide students with “clean protein” options such as chicken and tilapia.
Lopez explained that this new edition has been carefully and deliberately thought through as well.
“We have a huge number of athletes on campus. I want to make sure that they were getting the proper amount of protein that they need,” Lopez said.
Wynee’s now also features an international station. The World Tour station has been offered before, but now boasts an expanded menu. Students can expect a rotating menu, once again, including popular dishes like build-your-own pasta alongside new dishes from Korean, Mexican, South American and other cultures.
Beyond the changes to the food itself, Lopez and his team have been focusing on improving the over-all dining atmosphere of the eateries on campus. Taking cues from recent student feedback, Wynee’s Bistro has added new signage and updated displays to help students clearly identify ingredients and nutritional information.
While Wynee’s Bistro has undergone a lot of new changes in a short amount of time, Lopez wants to assure students that the changes are meant to add something new to the food at FSC, not take away from the student experience.
“We’ve worked hard to balance keeping the traditions students love with bringing in new and exciting flavors,” Lopez said. “It’s about enhancing the food experience, not taking anything away.”
The cafe isn’t the only place on campus that has new changes. Both TuTu’s Cyber Cafe and BuckStop received overall upgrades to improve their appearance. From new food labels at TuTu’s to a new pizza warmer at BuckStop, Lopez has made it clear he values appearance as well as quality.
“Everywhere we can see there is an area for improvement; we are looking to improve it. We’re not going to miss the chance to make our product better, you know, every single day,” Lopez said.
If students have a suggestion for how to improve the dining experience, they can provide their feedback via the surveys available at every on-campus dining location. Lopez and his team value hearing what students have to say and believe that student experience is central to their mission.
“The feedback is extremely important. I consider what students are looking for, and surveys are the perfect opportunity for them to let us know if we’re meeting their expectations,” Lopez said.
In the future, Lopez has one clear vision for campus dining.
“My goal is to ensure that our food is both flavorful and safe. For every student on campus, I want them to see the benefit, the value and the worth of their meal plan because the quality we provide is truly something that we pride ourselves on,” Lopez said.
As the year goes on, the food services on campus will continue to adapt to student needs in any way necessary. Whether through allergy conscious meals or new foods from exciting cultures, the goal is to ensure that dining on campus is an experience that serves all students the same across the various dining locations on campus.
