By Michael Templeton, Currier Times Staff///

The changes to the dining experience at the Curry Marketplace are being noticed by students. Photos by Michael Templeton

Walk into the Curry College Marketplace in the Student Center, and you will be greeted by the tantalizing aroma of stir fry, sushi, or maybe a unique chef’s creation of the day at the Euro or Flame stations, and if you’re feeling extra special, check out the new ice cream/candy bar too!

This is the new facelift for the primary dining option on Curry’s campus. This two-year long project was a collaboration between Curry College and Sodexo, Curry’s longtime dining services partner since 1997.

According to Dining Services Manager, Christopher Algers, these changes were meticulously planned, with the intention to establish a space that focuses solely on the student experience.

‘’So, the whole thought process behind all of it, was to enhance the overall experience of the student on campus and how to better fit their needs and their ever changing needs,” said Algers. “And it’s really not a one size fits all, there are multiple facets that come into consideration when we do it like dietary accommodations, student preferences, surveys, feedback etc. so taking all of that and incorporating it into what you see today.’’

Entering the new space, it is abundantly clear that in addition to the brighter color scheme on the walls and floors, the space was intentionally designed to better accommodate the constant flow of students.

According to Sophomore, Max Cotton, the new physical appearance of the Marketplace has noticeable value.

‘’I think it gives it a nice, refreshed look,” said Cotton. “It’s nice to have multiple options as always but, I think it just gives it a cleaner look.’’

Improving the overall visit experience in the marketplace has also been a priority, and having a marketplace that is designed to fit the sustainability needs of 2023 is paramount as well. One major change at the new marketplace from last Spring to this Fall is the elimination of the tray system. This was implemented to eliminate the excessive amount of waste that was generated each day from untouched food.

According to Algers, these changes were desperately needed to curb the amount of waste the Marketplace would export on a daily basis.

Some students have been fine with the elimination of the trays, take Sophomore, Nicky Miceli, who has a positive attitude about the new ways the marketplace is adapting and changing to meet today’s needs.

‘’Honestly, yeah because I only got two hands!” said Miceli. “I understand where they are coming from, and I think it is an adjustment for the better.’’

The new ‘’one plate at a time’’ system allows students to expand their palettes, and sample a variety of different food offerings with a single visit instead of several. The ultimate goal of the marketplace is to keep changing and adapting as time goes on.

While some students have their qualms, it is evident that this new space is not only going to reflect the current needs of the
college student today, but ensure that this is a space where students can benefit from tomorrow and in the future according to Algers.

‘’What’s hot today, three years from now could be totally different,” said Algers. “So we’re constantly looking at
that, we’re constantly looking at our retailers and keeping up with the latest technologies and just being able to drive that overall experience.’’