By Alyssa Riley
Breakfast, lunch, or dinner, the staff at the King Frazier Dining Hall at Savannah State stands ready to deliver service with a smile.
With its all-you-can-eat buffets filled with home-style foods, it can feel more like a trip to your grandmother's house than a trek to a cafeteria.
“Students come from most cafeterias at their school where they are served one meal, and that is all you get,” said Joe Davis, director of dining services. “But at King Frazier it is an all you can eat facility.”
Summertime is one of the busiest times for the dining hall.
“During the summer, we feed approximately 150 for breakfast,” Davis said. Lunch is the busiest with about 400 people showing up for grub. The dinner hour dips to about 200 diners.
Pizza is a favorite among SSU students. Students are limited to picking up two slices at a time, but most go back for an extra slice, Davis said.
“Our busiest time is right now,” Davis said, when Savannah State is packed from mid-June to mid-July with elementary and high school students on campus for various camps. Then it’s time for the college students to return for their fall semester.
Part of Davis’s job is to ensure that the dining hall remains up to code, and that students are provided with nutritious meals. He also cares about the students’ personal experiences.
“I know it’s my job to make sure that they get the best dining program,” he said. “They know that I’m going to advocate for them. They know if they come and ask me for something, if I can give it to them, I will.”
Freshness is a concern to the King Frazier staff, as well.
“We try not to use can goods,” said Michelle Fox, the cafeteria’s retail director.
She places food orders three times a week: Mondays, Wednesdays, and Fridays.
“Everything is fresh,” she said. “Vegetables. Fruits… We do everything by scratch.”