Most students are well aware of their pocketbooks—cautious about spending money and sometimes getting a work—study job. Though meal points sometimes fall out of consciousness， usually a new school year brings new awareness of increased food prices.
This year， however， students walking into the newly constructed Bear’s Den or the DUC may—or more likely， may not—have noticed that the increase in the prices of food this year was lower than it has been in the past two years.
This is because price increases have been minimal， affecting only a few select items by no more than 25 cents.
“The efficiencies we have brought in with the new facilities help with the cost，” Nadeem Siddiqui， resident district manager of the University’s food services， said. Efficiency has been increased by the closing of Hilltop and the various hours of dining areas.
Increases have affected such popular foods as french fries， which have gone up by 5 cents， yogurt parfaits， which have gone up by 25 cents and bagels， which have gone up by 10 cents. The prices of pizza slices and salads have not increased.
Part of the cost goes toward paying employees， who receive
higher pay and greater benefits than employees in dining services in the surrounding areas. However， smart planning and facility hours that more closely reflect the life of students aided in the overall pricing of the food this year.
“I think it is important that we maintain hours that reflect our students’ lifestyles，” Siddiqui said.
By observing the trends of students， the dining services team was able to manipulate schedules that allowed a more flexible dining schedule for students who liked to eat at odd times or even at 2 a.m.
“We captured some of the businesses. We looked at the hours of service. For example， Ursa’s is closed two days a week.” Siddiqui said.
By strategically shutting down venues and opening them at hours that are more common to students’ lifestyles， Dining Services was able to regulate price increases.
“One of the biggest things I’ve been working on is the price sensitivity of the students，” Siddiqui said. “My team and I try to keep the costs down.”
And this year， the changes in food prices have gone unnoticed even among some of the upperclassmen.
“I really didn’t notice the price changes this year at
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all. I think that there was a bigger change in prices last year，” Holly Newell， a senior， said.
Though prices may not have increased by much， some students still feel that prices are too high for the student lifestyle.
“I’m living off campus this year， so now that I don’t have a meal plan， I’m doing my own shopping and cooking，” junior Bailey Davidson said. “I realize how high these prices are.”
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