Those banquet occasions continue to be a hot item in the popular Atrium area, as the dining calendar for that space stays busy year around. We pay attention to detail, and if we know someone has a particular favorite, we try to include that among the choices. We get fresh produce delivered three days a week, usually, and six days a week if necessary. If we have to pay a little more for better quality, we will pay a little more. Ricketts also places a high priority on the variety of food to choose from, including low fat and vegetarian choices.
Presentation is also a key factor.
We want people to taste with their eyes when they see what we have created. And we listen to those we serve, especially the students, faculty and staff. We try to respond whenever someone writes a note. Sometimes it leads to changes, and if there is a reason for not making a change, we get back to the person to explain that reasoning. I'd like to get rid of serving lines totally and set up a food-court operation for students, faculty and staff.