2008 Woodie Awards
Quality is FLIK's Main Ingredient
Nina Blair Wales Staff Reporter
Issue date: 9/29/05 Section: News
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Each day hundreds of students, faculty, and staff pass through FLIK either to grab a quick snack or just to enjoy their daily dinner.
The selection that FLIK offers is sometimes daunting and always opulent.
FLIK has a nibblers section that includes hamburgers, cheeseburgers, French fries, onion rings, mozzarella sticks, chicken wings, grilled chicken, and cheese steaks, and that is just a few of the items they offer on a daily basis.
They have a salad bar that has such high-end selections as baby corn, roasted pepperocinis, imitation crab, and pine nuts.
The sushi bar has made-to-order sushi choices that include eel and dragon rolls rolled in tobiko eggs.
And sometimes you can even find a cheesecake, ice-cream, or waffle dessert decorating bar.
"Honestly, I think about the food quality," said Megan Wood a junior from Port Jefferson,NY, "they've made a lot of improvements."
The FLIK motto is "Quality is Our First Ingredient". And they are starting to prove this statement true.
"Lots of students complain about FLIK but if you think about it, we have actually decent choices." said Senior Nicolle Rubino from Port Jefferson Station, NY.
"Through innovative culinary artistry and imaginative menu development, we have raised the bar and redefined the nature of our industry," is another motto on the international website
Aside from improving their menu choices, FLIK has also made efforts to better accommodate those who live through SHU in off-campus housing.
"A good thing they did is that they now provide delivery service." said Marie Merisca, a senior from Stamford, CT.
A student can order a pizza and have it delivered right to their dorm without having to leave their residential hall.
For those students up late, the Roncalli Hall Grille which offers grilled items, salads, and snacks, has extended their weekend hours to 3:00am.
FLIK has certainly made substantial changes compared to previous years yet; students and staff still feel like there is room for improvement.