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ROW MEAL PLAN EXPECTATIONS

Photograph of students prepping a meal together in a Polaroid style frame, in JPG format.

Row houses are student-managed communities, and as such, each house is unique in what residents can expect from their dining experience. However, the following are some basic expectations that are usually consistent across all Row houses.

It is important to note that while these are our expectations, we enable student staff to make alterations based on individual house preferences. Questions or concerns should be first directed by students to their student Kitchen Managers or other student staff in their houses.

Self-Op Houses

Each self-op house has a dedicated professional chef and usually a chef's assistant employed by a vendor, Student Organized Services, who prepare hot meals in the house kitchen.

Prepared Meals

  • 10 a week (generally Monday through Friday, though the schedule and number of meals can change depending on the preferences of student staff)
  • prepared by a professional chef
  • preparation work and cleaning of kitchen and dining room usually done by a professional chef’s assistant

Meals typically include:

  • a main dish with protein
  • vegetarian option
  • salad bar
  • multiple side dishes
  • dinners include dessert
  • beverages

Open Kitchen

  • pantry that is stocked regularly
  • usually available 24/7

Typically includes:

  • breakfast foods
  • snacks
  • raw materials for students to prepare meals on weekends

Impact and Personalization

Student preferences are valued: residents can influence menu and ingredient procurement
Student dietary needs are accommodated: residents can work on an individual basis with student Kitchen Manager and professional chef to provide personalized menu within reason

Other expectations include:

Work: each resident contributes some amount of time to the functioning of the kitchen
Guests: guests are welcome, and will be accommodated within reason (the guest policy is determined by the student staff)
Student Management: one residential student staff member (Kitchen Manager) is dedicated to serving as the liaison between professional staff and residents, and represents the community’s interests
Events: one per quarter (usually Special Dinner), with certain houses having more frequent food-focused events depending on the theme
Commercial Kitchen Facility: each house is equipped with a commercial kitchen and the attendant equipment and utensils
Access: each resident has 24/7 access to the kitchen and dining rooms, as well as the attendant equipment and utensils

Co-Op Houses

Prepared meals

  • 5 dinners a week (Mon through Fri, sometimes Sun-Thurs, depending on the community)
  • prepared by residents
  • preparation work and cleaning done by residents

Meals typically include:

  • main dish
  • side dishes
  • sometimes dessert
  • beverages

*During finals week, residential student staff often arrange for catered meals in order to accommodate academic schedules

Open Kitchen

  • pantry that is stocked regularly
  • usually available 24/7

Typically includes:

  • breakfast and lunch foods
  • snacks
  • raw materials for students to prepare meals on weekends

Impact and Personalization

Student preferences are valued: residents can influence menu and ingredient procurement
Student dietary needs are accommodated: residents can work on an individual basis with residential student staff and fellow residents to provide personalized menu within reason

Other features include:

Work: each resident contributes some amount of time to the functioning of the kitchen
Guests: guests are welcome, and will be accommodated within reason  (the guest policy is determined by the student staff)
Student Management: 2-3 residential student staff members (Kitchen Managers) are dedicated to ensuring well-balanced meals are served and open kitchen is stocked, and that resident needs are accommodated and preferences considered.
Events: one per quarter (usually Special Dinner), with certain houses having more frequent food-focused events depending on the theme
Commercial Kitchen Facility: each house is equipped with a commercial kitchen and the attendant equipment and utensils
Access: each resident has 24/7 access to the kitchen and dining rooms, as well as the attendant equipment and utensils