These include bi-weekly bars called hot spots and attempts to improve the aesthetics. Saga owner Tim Morrison arranged brainstorming meetings with the Saga managers over winter break to come up with ideas for the improvement of the dining hall. According to Karen Mielke, service manager of Saga, the changes came in response to student complaints and suggestions and stemmed from a genuine desire to please students. According to Dale Curtis, Saga's production manager, the goal is to create more variety and quality.
Future improvements are a breakfast bar, a crepe bar and a quesadilla bar.
Wednesdays and Fridays students can have stir-fry made to order and on the deli will now be available on weekends. However, Mielke said that Saga will continue to innovate.