Over the past summer, the first floor of the Student Union took on a new form as Father’s Marketplace was renovated. The intent of these renovations was to increase the number of products offered, while also relocating existing services such as Starbucks coffee, Freshens smoothies, and other prepared foods. Also, Sodexho was given managerial control of the store and its operation. Although these changes were done with good intentions, they have resulted in a less enjoyable and less useful version of Father’s.
The first impression that I got of the new Father’s was that it was brighter, cleaner, and had much more floor space to accommodate products and services. This proved to be true, as new product displays were brought in during the first few weeks of the semester.
Instead of a larger variety though, they simply increased the amount of snack and junk foods, and made more space for stacks of soda. It seems as if they simply moved Carmella’s (previously in the Commons Dining Hall) to the extra space that Father’s was given. To go along with the addition of these extra junk foods, there is a smaller selection of wholesome foods. Students relied on Father’s as a convenient, yet slightly pricy, location to buy food that is normally found at supermarkets. It has definitely become more of a convenience store than a “marketplace”.
Another welcome offering is the glass case of ready-to-eat foods at the front counter. Sodexho has done a good job of providing variety with these meals, and it’s a nice supplement to the Rathskellar and the McNeil Room. However, with the increase in quantity comes the responsibility of ensuring the quality of Father’s offerings. One member of The Poly recently reported that the yogurt parfait he purchased was rancid. While yogurt is a dairy product, it has a shelf life of several weeks (compared to several days for milk), and pasteurized yogurt can be kept fresh for a couple of months.
Two things might have caused this. Either Father’s isn’t selling its yogurt products fast enough, and the sale of yogurt parfait should be discontinued, or the employees responsible for keeping them fresh aren’t doing their jobs as thoroughly as they should be. And if this happened with yogurt, who is to say that their other products are as fresh as they should be?
As if my disappointment in the products themselves weren’t enough, I am even more disappointed in the staff. If I were asked to describe their nature of dealing with customers, the word “friendly” would probably be one of the last words to come to my mind. The staff had previously been comprised primarily of fellow students. Now we are left with middle-aged women who are often gossiping amongst each other instead of making friendly conversation with customers. In the past, the clerks were more than happy to discuss campus events, or even express their sympathies for a rough day of classes. But current employees’ tendency to be unfriendly is not nearly as bothersome as their general disinterest in helping customers.
Last week, I went to Father’s to buy a beverage. When I walked in the store, there was an unusually long line of customers waiting to be checked out, stretching from the cash register to the fourth or fifth beverage cooler. A quick glance behind the counter gave an explanation. While one employee was ringing up purchases, the other three who were on duty were standing around talking. Anyone who has been reasonably trained in customer service knows that dealing with customers always comes first.
So, while the paint on the walls of Father’s is bright and new, it seems that their product inventory and their staff members need to Freshen up a bit.
