Long lunch lines at the Hub aren't something new to students, but having only two cash registers open at a time is.
The change in the food service provider and design has left students with a series of problematic changes and complaints.
"[The lines] can be horrendous," sophomore Erin Crouse said. "The lines are out the door, and you only have so much time to eat."
She added that this does not even include the long lines to actually get food.
First-year student Natalie Reiman likes the food but agrees that the lines are a problem, especially with the entire student body having the same lunch hour.
Crouse noted that the design of the new set-up does not create definite spaces for distinct lines and said it can be difficult to know where to go within the limited space.
She offered the suggestion of moving the salad bar lines closer to the cash registers.
In addition, the all-you-care-to-eat (AYCTE) design of the Hub does not make it easy for students to sit outside or on the upper level because of the inability to prove that they have already paid.
"There isn't enough seating, especially during busy hours of the day like lunch and dinner," Reiman said.
While students seem to be pleased overall with the taste of the food provided by Bon Appetit, the limited number of options has been a change for upperclassmen familiar with the former Sodexo options.
At lunch or dinner, students can expect fixtures such as a salad bar, a cereal bar, a rice bar and various types of pizza, as well as one Asian dish and up to two American dishes.
"The food itself is good," Crouse said. "But I liked having the ability to order what I wanted."
First-year student Kate O'Brien has a gluten allergy, and she has a hard time finding alternatives besides the vegetarian options.
"Gluten-free doesn't have to be vegetarian," O'Brien said.
She suggested a gluten-free pizza option and the addition of more Hispanic dishes because they tend to be made with corn, rather than wheat.
An employee at The Den, who wished to remain unnamed, noted that while there are new items on the menu, there is not as much variety as before.
"In The Den, it's less cluttered looking," the employee said.
One noticeable change in The Den is the giant chalkboards that contained the menu have been painted over with grey paint.
The employee added that there has been a lot of feedback from students, both good and bad, as to the new food and set up.
"I think everybody's kind of getting used to it," the employee said, adding that Bon Appetit has been receptive to and willing to change based on student feedback.
Crouse found it difficult to understand the new process in The Den and what they have available to eat.
"Honestly, I don't think [making the changes] is always as easy as we think it is," Crouse said. "Overall, it's a trial and error situation at the moment."
--Grace Anshutz contributed to this article.
