There may be fewer students in the Atrium and the Tally, but that doesn't mean University Dining isn't hard at work.
Dining services is continually looking at new products for the future, Jon Lewis, director of University Dining, said.
"We recently had a taste test to determine what line of deli meats we would be using next year," he said.
Planning has begun to replace dining services in LaFollette Complex, but no firm date has been determined.
Some items will be added to the LaFollette and Noyer complexes' dining facilities during the Fall Semester, as well, Lucas Miller, manage of Menu Development and Test Kitchen, said.
"I know Noyer is going to have something like a pizza station, where you can create your own or slice your own individual pizzas," Miller said. "Also, Courtside in Lafollette and the sub station that they have are going to offer hot pastas and customized pizzas.
"Other than that, I don't think there are any big changes this year."
Miller said the main reason for the additions to the menu is to give it more variety.
"Mostly, it's just to freshen up the menus and make some minor adjustments," he said.
Sara Sanders, a cashier at the Bookmark Café during the Spring Semester and Atrium in the summer, has been working at Ball State since 2001. She said despite summer services being slower than the spring, it is nice to interact with others.
"You have a little more time to talk to each customer and get to know them, especially when you see them each day," Sanders said. "It also gives us more time to do our cleaning list and stocking.
"It's just a slower pace."
Sanders said the Music For All national summer music camp, which brought about 2,000 people to Ball State from June 20 to the 25, was like Ball State's Fall and Spring semesters — busy.
"Every table was taken and we were busy nonstop during that time," she said. "But it was good because we went quick and we wanted to give them the best service that we can give them."
As for University Dining's facility and menu plans, junior computer technology major Jacob Johnson said the university should look to students to determine which foods should be served.
"I think if [University Dining] did a survey about what kind of foods should be out there, then they can see what kind of selections students want," he said. "I think having more selections in the food areas would be neat."
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