Paresky Commons provided QR codes for students to use to submit feedback on food options and availability.
To solicit student feedback on menu options, Paresky Commons launched a new survey platform called the Voice of the Consumer (VOC) on January 30. Displayed daily throughout Commons, the survey asked community members to rate items they liked and disliked using a 5-star rating system. Over eighty people replied within 48 hours.
Since the platform’s launch, Commons has maintained a rating of 4.04 out of 5 stars overall, according to Karen VanAvery, General Manager of Paresky Dining and Campus Catering. VanAvery explained how Commons responded to survey feedback when updating their menu this term.
“Changes implemented this semester include: Grilled chicken added to the salad bar three days a week, the introduction of additional hot vegetarian options, additional vegan items, including desserts, expanded Halal options and the return of Tomato Bisque (an extremely popular request!),” wrote VanAvery in an email to The Phillipian.
Van Avery continued “At Paresky, menu and program changes are made thoughtfully—based on nutritional needs, variety, data analysis, seasonality, guest feedback, and ingredient availability. Students can request specific menu items directly through the survey, and if a suggestion becomes popular, we’ll do our best to add it to our offerings. Ultimately, this program is designed specifically for Phillips Andover and will continue to evolve with student preferences, market trends, and nutritional priorities.”
Some additional reforms implemented in Commons over the past couple of months include adding corn tortillas, and placing jerk seasoning and malt vinegar at seasoning stations. Some of the largest changes, however, is the institution of Waffle Wednesday and salad bar chicken, according to Danielle Han ’28.
“The grilled chicken at the salad bar is a game changer. It’s really good on salads and makes the salads really appetizing… I was in Commons the first day they had Waffle Wednesday. I’m really proud of myself. They’re really good. Having pre-made waffles is a gamechanger, it prevents so much time that could have been [spent] waiting [in line to use a waffle iron] and they’re really good,” said Han.
Hailey Piasecki ’27 shared that an important improvement to Commons would be tracking how much of a specific food people consume. In particular, she pointed to Salisbury steak as an unpopular item.
“I feel like [Commons] could figure this out really easily based on [how] every time they have poke bowls, everyone comes and is rushing the line, [but with] Salisbury steak, it’s like a ghost town… They should just have some record of how much people actually eat of [each food]. Because it’s just going to [cause] so much food waste. They’ve had Salisbury steak since my dad was here and he remembers hating it. It’s been 40 years too long, people. Let’s take that off the menu,” said Piasecki.
Owen Huang ’27 saw Commons as an important space for community gathering. He noted how the option of ordering takeout could deter students from dining there.
“[Commons] is a good spot where people can get together and have lunch and eat the same food, it’s a good place for building community. To encourage people to eat at Commons, [we could] crack down on ordering DoorDash in the middle of the day when Commons is open… That could cause food waste,” said Huang.
Changes in Common’s menu also aims to expand options for those with dietary restrictions, including the introduction of allergen-friendly apple crisp. Kaya Mangani ’27 expressed appreciation for how Commons accommodates individual preferences. “I know [that some students] often complain that Commons has no food, but they actually do a really good job. They cater to a lot of different dietary restrictions. It’s really great how they have something for everyone, even if it is just [at] the salad bar, at least you have something that you can eat,” said Mangani.
