The Zepps Roll Controversy:
Quality Assurance in Action
Last week, UAlbany students voiced complaints about
changes to the Zepps menu, and UAS responded. The popular Campus Center
eatery had made some adjustments to their menu for the new semester in order
to better meet the dietary and nutritional needs of students, but at
the cost of a shortened sub roll. After receiving feedback from
students, UAS introduced a new, larger roll.
When the semester began, the sub roll had been
shortened from twelve inches to six inches, though the amount of meat on
the sandwich was increased to four ounces. In addition, only American
cheese was available for sandwiches at no extra cost - any other cheese
came with a $.50 increase in price. These modifications were implemented
to make the sandwiches healthier, heartier, and slightly more gourmet.
However, students lamented the fact that the sub rolls were reduced in
size but not price.
These complaints were directed to The Albany
Student Dining Advisory Committee (ASDAC), a student-run organization
under the auspices of UAS. ASDAC is committed to preserving the quality
of dining and vending services on the UAlbany campus.
The Mystery Shopper
Program is one way that ASDAC helps to maintain a high standard of
quality in the dining facilities. Students are sent to different dining
or vending venues, such as a dining hall or restaurant in the Campus
Center, and write a report about their dining experience. The report
contains information regarding cleanliness, service, food quality, and
any other comments the student may have about their meal.
This report is then passed on to Eli Leveston and Emily Lamontagne, who serve as the Quality Assurance Associates for UAS.
“The goal of ASDAC Is to provide a forum for
students to express their food concerns,” said Leveston. “We are able to
address them with a quick turnaround time and provide the changes
He went on to say, “In my job, the number one
priority is food safety - making sure it’s prepared safely. Then comes
quality assurance, taste, and presentation.”
Leveston meets with Chartwells staff, such as head chef Ryan Poole, regularly to discuss menu changes in order to please students.
Leveston also stressed the importance of student
feedback. Every email sent to UAS is read and discussed. If the issue is
immediately addressable, he will take the proper action to rectify the
situation. This is the case for issues such as cleanliness, maintenance
and service. However, for a more in-depth issue, such as food quality,
taste, or menu choices, Leveston will meet with the proper officials to
find a solution.
A large portion of his day is spent walking through
the different dining facilities, observing and monitoring the service
at the different facilities. He personally tastes and tries new menu
items, and will sit down and talk with students if he overhears comments
The changes made to the Zepps menu reflect the
desires expressed by students in response to the initial alteration.
ASDAC was successful in getting students what they want. Subs at Zepps
are now served on eight-inch rolls; they include four ounces of meat,
one ounce of any cheese at no additional cost, and unlimited vegetables
In addition to the modification of portion sizes,
Zepps has introduced a new line of delicious choices for students. Many
new sandwiches and salads have been introduced; including the Fajita
sub, the Knish-wich and the West Coast. Health-conscious students can
now order any sandwich with a lettuce wrap instead of a roll,
appropriately named the Albany Un-Sub. Zepps Express has been moved to
the Outtakes Quick Cuisine line in order to help serve students more