After much griping, standing in long lines and wondering what exactly was in the soup, Saint Louis University students have a hope on the horizon in the form of food reformation.

Recently a small group of Student Government Association and Residence Hall Association members met to discuss student opinions on the food served in dining halls and what things could be done to improve the service and quality.

“With all the red dots and fried food, students were not getting a balanced diet,” said Peter Brokish, Food Committee member.

It is for this reason that many changes have been made to all of the dining halls. These include:

 changing the menu cycle to include healthier options,

 serving lunch to students in Griesedieck cafeteria to improve customer service and speed up taking food in line,

 increased dessert selection and

 expanded juice selection.

Also, beginning on Jan. 27, brunch will be extended until 1:30 p.m. on Saturdays and Sundays in all Griesedieck cafeteria.

The last of the food changes will begin on Friday, Feb. 2. On Fridays and Saturdays, from 7-10 p.m., students will be able to call down to Griesedieck and order a large one topping pizza and a two-liter of coke.

The dining hall will be closed at this time, but there will also be someone at the door taking orders. This new trial, late-night service, will cost students two meals off their dining card.

“This should be an excellent choice for students who are hungry during that time and have no other options on campus,” said Brokish.

According to Bill McGeorge, director of Dining Services, if the demand for the late night services is high, students can expect the menu item list to expand.

Feedback is essential in maintaining upgrades in the dining services; McGeorge welcomes all comments.