We stretch fresh pizza dough and dress it up with sauces and toppings in 62 different combinations. On the other side, a service deli with deli meats for sandwiches, tuna and chicken salad from our commissary, and hot menu items. On the end, a bakery case loaded with individual servings of cakes and pies, plus frozen yogurt and soft-serve ice cream. Many students regard cereal as a nice change of pace for dinner, and a variety is offered at all times. Bagels from a local business that specializes in them can be topped with cream cheese, jam or even a deli salad.
Many students mix and match sodas and juice for a unique personal concoction.
At times when demand is down, like Friday nights and weekends, we can economize by keeping a couple of kiosks closed, something we couldn't do with a cafeteria line. Students have so much to pick from, they don't perceive anything as missing. The Marketplace will evolve as tastes change. We expect Asian food like noodle dishes to be increasingly popular in the next year or two, and it will be no trouble to convert a kiosk to the theme. The equipment is there behind the counter.