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One other problem may be the source of food that your cooks are using. I don't know if it's still this way at FSU, but when I was there all of the houses used the same supplier (something like Sisco but that wasn't it - probably no longer in business). Heavy on the processed casseroles and limited fruit and vegetable selections. Maybe there is some other source that your cooks could use?
If the selection is limited for all houses, maybe you could bring it up at Panhellenic.
PS - glad to see another Nole on GC!
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