Tiger Dining is continuing to improve the Auburn on campus eating experience.
Glenn Loughridge director of Tiger Dining says your always looking for ways to improve student’s dining experience. “Of coarse you can’t make wholesale changes mid semester, but you try and freshen things up.” Loughridge told the plainsman.
New menu options are now available at several eateries on campus. Go Greek is now offering lemon roasted potatoes, garbanzo bean salad, a creamy dill corn salad, and some new side items.
Plans to Plate have added a new breakfast sandwich. Loughridge and his colleagues continue to try and improve their gluten free options.
Tiger Dining has also started a fish taco cart called the Taco Train in the student center. Taco Train offers Auburn raised tilapia. These tilapias are grown in tanks by Auburn’s department of fisheries. Tiger dining also plans to use the fish manure as fertilizer for vegetable gardens. “We are really interested in campus food production. The college of agriculture is a pillar of our institution, so its great to highlight what they do every week.”Loughridge pointed out.
Loughridge and his team have also improved the dining experience at Chick-fil-A and Panda Express. “Everyone knows what your Chick-fil-A experience should be like. If its not like off-campus its really noticeable.”Loughridge explained. The improvements included re-organizing the customer traffic, and moving the condiment station.
Panda express also had a tune-up. Loughridge says the line was moving too slow in the fall. Tiger Dining recognized these throughput issues at Panda Express, and addressed them. “The line should be moving much faster now. We feel like we’ve gotten things straighten out.” Loughridge stated.
Auburn has added a second Olo in Foy. "Sushi is very popular so we didn’t’ feel like it was a stretch to add another sushi place.”Loughridge informed.
Loughridge said these are nice changes, but they have more planned in the future. “We will probably be adding catfish to Taco Train. But we will still be harvesting and producing the same way.” He also talked about Tiger dining’s plans to offer a salad bar with local produce in the very near future. “Students will soon have the option of having local produce in the salad bar in Terrell.” Said Loughridge.
hese changes are part of an effort to give students a better on campus cuisine. Loughridge says, “You could probably hit 60% of students with just a few things, but we really try hard to accommodate a variety of tastes."
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