Renovations of Price Center eateries have left only two operating eateries open, causing long lines that force many patrons to change their lunch-time plans.
Guardian
“”I was going to eat [at Wendy’s], but Subway is the only acceptable alternative,”” said Price Center patron Cameron Jackson.
Kitchen renovations forced Wendy’s to temporarily close over winter break. Work was expected to be completed on Wnedy’s by last Monday, but weather problems on the East Coast prevented shipment of a critical piece of equipment to San Diego, according to Gary Ratcliff, director of the University Centers.
“”Wendy’s is expanding their kitchen for faster service and to double their capacity,”” Ratcliff said. “”The bottleneck [in service] was in the kitchen.””
Wendy’s management was unavailable for comment, but patrons can expect a resumption of service on Jan. 14, Ratcliff said.
The disruption of service is felt especially hard in a food court that is missing its Mexican cuisine representation. Since the closure of Tia Molly’s after spring quarter 2001, the Price Center has gone without any replacement venue.
Last quarter and continuing through January, Rubio’s Baja Grill has been under construction. It was scheduled to replace longtime Price Center tenant Tia Molly’s in the food court.
Marcus Fischer, project manager for the Rubio’s expansion, estimates that they will be “”finishing [construction] at the end of January and opening in the beginning of February.””
Footing the bills for all this expansion are the vendors themselves.
“”Any alteration or tenancy improvements are funded by the tenants in addition to their rent,”” Ratcliff said.
The university employs only leasing contract negotiations to entice vendors to improve their tenements, Ratcliff said.
Student opinions on the addition of Rubio’s are mixed.
Arturo Medina sees Rubio’s as “”a fake Mexican place replacing a fake Mexican place.””
Others are more complimentary about the restaurant.
“”I like Rubio’s,”” said junior transfer James Roh.
On a broader level, both the administration and some students have plans and desires for changes to take place in the Price Center.
“”In the long-run, expansion has to happen,”” Ratcliff said. “”We’re going to have more seating and more vendors. Students have to wait too long [for service].””
This year, more seats have been added to accommodate the increase in Price Center patrons.
Another issue is the expansion of the Price Center to facilitate more vendors. Last year’s measure to fund a Price Center expansion failed in the largest voter turnout in recent UCSD history. Though a task force led and largely filled by students is currently working to procure a more permanent resolution, planners are left to find space from what currently exists on campus.
New and replacement vendors are selected by polling students to get their opinions on what restaurants should be pursued to fill vacancies and what values students hold for the quality, cost and convenience of buying food in the Price Center.
In the case of the vacancy opened by Tia Molly’s departure, Rubio’s had the most votes, though other vendors were invited.
Baja Fresh and Wahoo’s were considered by the University Centers, but neither was able to make a commitment, Ratcliff said.
Other changes on the horizon for the Price Center food court involve Subway and Wok’s Up. Subway will be adding a second sandwich preparation line to facilitate quicker food service.
The lease for Wok’s Up expires this year, and campus planners are courting other quick-service Asian-food vendors such as Pick Up Stix and Panda Express, Ratcliff said.
