Lackmann Introduces New Menu Selections and Sustainable Products
Diann Pena
Issue date: 1/28/09 Section: News
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News Editor
It's a new semester at Pace University, and Lackmann is changing things up to start the year off on a high note.
Last December, Lackmann's General Manager Heath Braunstein introduced the idea of "Volume and Variety" as well as sustainable products to the Westchester Campus in an effort to please students looking for more variety.
Lackmann will be implementing a "New Hot Menu Cycle," which will feature popular items and as well as new additions. There will be options for vegetarians such as the "Daily Vegan Hot Entrée Offerings." In addition, there will be a total of four hot entrees per day: two separate entrees for both lunch and dinner.
A new "Gourmet Grill" concept will be introduced. It is a premium daily special offering including New York Strip Steaks, Shrimp Kebobs, and Marinated Salmon Steaks. This will be in addition to the regular Daily Grill Special.
According to Braunstein, "These items will be priced marginally higher (due to higher product costs) than the regular Grill Specials."
Jewel High, a freshman accounting major, is thrilled with the new offerings.
"This is a wonderful idea. Of course the prices are going to be a little higher than the norm, but I feel like it is up to the student to decide whether he or she should buy those items and how often they should buy them."
Lackmann will test the market and introduce "Cabo Caliente" for spicy food lovers. This new station will be located at the Pizza/Pasta station in Pleasantville cafe. The Mexican theme will consist of a daily menu with hot entrees, soups, and grill specials that will be promoted a few times each month.
"As there is no additional pizza station at Briarcliff, Cabo [Caliente] will be test marketed only at Pleasantville at this time," said Braunstein, adding that Briarcliff will be offering a Vegan selection as well as the Gourmet Grill where one entree will be featured for lunch and an additional entree for dinner.
"As a senior I feel that adding more food variety to the lunch menu is appreciated by the student body. Over the course of these past four years I have seen Lackmann's food menu take on the role of more 'volume and variety' in a slow fashion manner," said Ariel Caro, an international management major. "Lackmann first began changing and increasing their snack item list adding more cupcakes and potato chips. They then began changing their ways of making pizza, pasta, and even added a sushi bar. Every time that they would make these kinds of changes, it would always affect the student body in an exciting type of way."
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Hammer Mills
posted 7/21/09 @ 12:42 PM EST
It's definitely a good thing that there is more selection and a focus on sustainable products. The students will surely appreciate it.
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