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Ask The Observer: What happened to Quarter Dogs?

March 2020 marked the beginning of a two-month hiatus away from campus for Notre Dame students. It also marked the beginning of an indefinite, and potentially permanent, hiatus of a campus culinary staple: Quarter Dogs. 

Quarter Dogs were hot dogs sold for 25 cents after midnight in Huddle Mart housed in LaFortune Student Center. Students would file into the Huddle, load up a paper tray with as many buns as they wanted, grab the franks from a heated tray, apply their desired toppings, pay for the subsidized late-night meal with flex points and then loiter in the 69-year old student center while enjoying their meals.

“There was a culture about it,” Pasquerilla West resident assistant (RA) Jade Fung said.

Campus Dining director Luigi Alberganti said in an email it is unlikely that Quarter Dogs will return at a similar pricing model due to today’s “inflationary environment and increased labor costs.”

Stanford Hall assistant rector John Hale would make the short trek to LaFortune Student Center about three times a week as an undergraduate. Though the low price helped draw customers, Hale said the value lay outside the affordability.

“They were a huge part of my Notre Dame experience,” he said.

After a late night of studying, hanging out in LaFortune and eating quarter dogs was a great way to initiate “cross-campus dialogue,” Hale said. The student center is located near the center of campus and draws students from all parts of campus, he added.

“My kind of philosophical take on [quarter dogs] is that human beings need companionship, we need tradition,” Hale said. “I think that if you eliminate wholesome traditions, I think they will be replaced with less wholesome things. So I think quarter dogs are a super innocent, fun, good way to promote culture within the dorms.”

In Alumni Hall, resident Dawgs often avoid eating hot dogs.

“You don’t eat dogs in Alumni. You eat sausage. You eat brats,” rector Jay Verzosa said.

There was one dorm-sponsored exception to this rule: a Sunday night tradition called Grotto Dawgs. Each Sunday night after Mass, Alumni residents traveled to the Grotto to pray as a community and then hike over to LaFortune to feast on Quarter Dogs.

The tradition began in Sept. 2014 and lasted until the suspension of Quarter Dogs in 2020. 

Quarter Dogs never appealed to Nathaniel Burke, a senior RA in Alumni.

“I always say to people, whatever money they’re saving [by eating quarter dogs], they’re going to have to pay back in paying for colon cancer treatment or something like that,” Burke joked.

Though the processed meat involved doesn’t appeal to Burke, he said Alumni residents loved the tradition. 

“There’s a lot of attraction to it just because it’s kind of a hilarious idea,” he said. “I know there are dudes that enjoyed the concept and did eat them.”

Alberganti estimated about a thousand quarter dogs were sold each week. The dogs were subsidized in an attempt to keep students on campus.

During her freshman year, Fung initially found Quarter Dogs gross.

“In the beginning, I was like, ‘that sounds nasty,’” she said.

One day in the second semester, she tried a Quarter Dog at the urging of her friends and was surprised to find she enjoyed the experience.

Fung said the elimination of Quarter Dogs reflects a change in the campus culture following the pandemic.

“I think there’s a lot of things that happened before COVID that are just gone on campus and the culture of campus has just changed,” she said. “I feel like being on campus was definitely way more fun and engaging and random [before COVID].”

It’s unclear whether Quarter Dogs will ever return in any capacity, but if they do, Hale said it is crucial that they are called Quarter Dogs, regardless of the price. He said he would pay up to $2 a piece for a “Quarter Dog.”

“Even with inflation and everything, if they became 50 cent dogs I don’t care,” he said. “I just know, no matter what they cost, they should always be called Quarter Dogs.”

Contact Ryan Peters at rpeters5@nd.edu.

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Campus Dining addresses menu cycles, new dining hall technology during senate meeting

On Wednesday night, the Notre Dame student senate met in the Montgomery Auditorium at LaFortune Student Center to discuss campus enrichment activities, dining hall updates and amendments to the constitution regarding informed debate during meetings. 

During executive announcements, director of diversity and inclusion Jill Maudlin, gave a progress update on the initiatives completed thus far as well as upcoming events. 

“Today, I would like to briefly highlight the accomplished initiatives of Accessibility Leadership Fellows, accessible seating and allyship campaign,” Maudlin said. “Regarding the Accessibility Leadership Fellows, my department worked with Sara Bea Accessibility Services and created a program that provides mentorship to students using Sara Bea for the first time in addition to building community among disabled students.”

The department has 25 students participating in the program and is expecting an even larger number next year. 

Maudlin said a webpage section that includes information on accessible seating for each campus athletic venue has been created in partnership with Notre Dame Athletics. The department’s allyship campaign has taught the Notre Dame community about how to be allies to the disabled community through posters in the 32 residence halls detailing wheelchair etiquette and advice on allyship, Maudlin said. She highlighted the next projects for the department including dorm accessibility recommendations and inclement weather transportation plan. 

Student body vice president Sofie Stitt continued with the announcements and reminded the senate to schedule Senate Chat Office Hours, GreeNDot Training requirement for pertinent members of Student Government, volunteers needed for Exploration Week, Midterm Debate, Coffee and Bagels with Office of Residential Life and Residential Life Hall visits. 

Moving through the rest of announcements, Maudlin encouraged the senate to wear orange next Monday in light of Complex Regional Pain Syndrome.

“It’s a neurological pain disorder usually affecting one or more limbs. I have it, so it’s very important to me. It’s super rare and very under researched, so awareness is super great,” Maudlin said. 

Campus Dining senior director Luigi Alberganti later addressed changes to Campus Dining and prospective projects. Over the summer, Campus Dining had conversations on contracts, talent and financial concerns.

“We had a 28-day menu cycle and we reduced it to 14 so you can see more things more often,” Alberganti said. 

Senior executive chef Gregory Larson said the dining halls will see a new menu cycle in the near future.

“It’s probably a bit too soon, but we’re bringing a whole new menu cycle in so you’ll see two different menu cycles per semester. This allows us to menu for more seasonality, get things as local as possible and some different strategies,” Larson said. 

Larson said there has been mixed feedback about the increase of technology in North Dining Hall.

“We hope we’ve worked some of the connectivity issues …We’re hoping that in the future, we’ll provide a better service experience for you with reducing lines and offer different menu concepts that are quick service,” Larson said. “We are getting to an area where we could provide fresher food for your customizable view, and this is step one of that.”

South Dining Hall will see a similar technology change with allergy sensitive options through a la carte customization in January 2023, he said. 

Alberganti ended with an announcement that robot food service would be available during the final home football gameas a taste of what’s to come in the spring semester. 

Stitt moved on to general orders and initiated debate on SO 2223-12, an order to amend the senate bylaws to ensure informed debate and effective agendas. The motion to pass the amendment failed, but the motion to postpone the amendment discussion to next week passed. 

Finally, the senate held a brief overview of upcoming topics for the next meeting and moved to announcements from any senate members on events.

Contact Sophia Torcelino at storceli@nd.edu.

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ND campus dining opens for a new semester, improves student experience

Luigi Alberganti, senior director of campus dining, said he was excited for the school year to start back up again.

“Speaking for the staff, we couldn’t wait until we could go back to our activities,” he said.

This year, the Notre Dame campus hosts three new dining options. The Gilded Bean, located in the Hammes Bookstore, features a café menu with bagel sandwich options. Rollin’ and Bowlin’, a new concept featuring smoothies and acai bowls, will be served at the Hagerty Family Café in Duncan Student center.

Sophomore J.P. Polking’s favorite new addition is FlipKitchen in LaFortune Student center.

“I love FlipKitchen. I’ve been probably like four times already in the past week and a half which isn’t good because I’m spending too much money, but it’s really good food,” he said.

At FlipKitchen, which replaced Subway, Alberganti explained the menu will be shifting throughout the year.

“There’s a core menu but then there is also a section of a menu that gets changed every three weeks in provide variety and excitement about that,” he said.

Dining Halls

Notre Dame’s wage increase has allowed the dining halls to also be more ambitious, Alberganti said.

“The university changed their compensation policies, allowing us to budget for a little bit more labor,” he said. “It’s all about the labor at this point.”

Executive chef of North Dining Hall (NDH) Matt Seitz said the University’s increase in wages has allowed the dining halls to increase performance by increasing worker productivity.

“We are paying (workers) an adequate wage. Because of that, we have simply asked that they do a little more,” he said.

With higher productivity, Alberganti said the dining halls are cooking more fresh food.

“We eliminated 20% of prepared convenience foods so we’re actually cooking from scratch a lot more now,” Alberganti said.

At the Welcome Weekend first-year dinner, which the dining halls served for free, Alberganti said the dining hall capabilities were tested, yet remained strong, when they provided “about 7,000 meals in a matter of 35 minutes.”

Sustainability and Supply Chain

Increase in personnel has also allowed the dining halls to increase sustainability programs once again, according to the campus dining director of supply chain and sustainability Cheryl Bauer.

“Some of the things that we’re really working to this year is bringing back programs that we had in place pre COVID-19,” she said.

Two major sustainability initiatives, Grind2Energy and Leanpath, are now being used again by the dining halls to monitor again and reuse food waste. The labor shortage during the 2021-22 year and the prior year’s COVID protocols weakened the initiatives, Bauer said.

“This year, we’ve taken the steps to really focus on those and get them going back up to where they were previously,” she said.

One step that is being implemented according to Bauer is signs at the dining halls telling students not to throw away food waste, which allows staff to scrape it and use it for the waste management programs.

Bauer also said the dining halls have had a smoother supply chain than last year.

The one exception to this year’s positive supply chain, Bauer said, is turkey. Due to the avian influenza wiping out turkey flocks throughout the country, she said there will be a shortage of deli turkey.

“You won’t see it on the deli bars in the dining halls. We’re putting roast chicken breasts out instead,” Bauer said.

Student feedback leading to improvements

Seitz mentioned that QR codes in the dining halls allowing students to give feedback on the dining hall experience has been helpful in improving the dining hall experience.

“I had one the other day that was, ‘can we please have pesto added back to the pasta line?’ That’s not an unreasonable request, so you’re going to see pesto added back to the pasta line,” Seitz said.

Another improvement Seitz noted was the chicken that is available every day. After hearing bad reviews of the chargrilled chicken last year, the staff changed the standard process to sear the chicken instead of grilling it to retain more of the chicken’s moisture. The improvements, Seitz said, is already evident in numbers.

“We used to go through between 400 or 500 pieces of chicken per meal for lunch and dinner. We’re actually upwards now to 1100 to 1200 pieces per meal.”

Lingering complaints along with positive reviews

Junior Emily Kirk, who mainly eats at NDH, said the dining hall experience compared to years past has been overall better, but that she still believes there’s improvements to be made, such as long lines.

“I’ve had friends who like wait an hour in that line,” Kirk said of the stir-fry line at the dining hall. “Most people don’t have time to do that. So, although it is a good option for food, it’s not always a practical one.”

Kirk said she also felt the salad offerings were not adequate.

“I like to get like a salad as like a backup option, but I feel like the salads are not that fresh,” she said.

Polking said, though he was happy with the overall dining experience, he has also experienced long lines.

“The lines are really long,” he said. “I don’t really know how you fix that, but at dinner last night, I waited for like 20 minutes just to get pasta.”

Despite this, Polking said he was not bothered by the overall dining hall experience compared to last year.

“I’m happy with it,” Polking said. “I don’t really have too many complaints.”

Sophomore Lucy Ordway, however, felt as though the dining hall experience has improved significantly from her first year.

“I think that the selection is better, and I also think that the quality of the food is better,” she said. “Tonight, at dinner, they had a much wider variety of vegetables and things that felt like I was eating healthier.”

Liam Price

Contact Liam at lprice3@nd.edu