Loyola opened a new franchise, Sandella’s at the beginning of the semester, to offer a healthier dining alternative to the university.
The restaurant opened on Aug. 30 and was greeted by hungry students and long lines. “The feedback from everyone [students] has been mostly positive,” said Rachel Peslan, marketing manager for Dining Service.
Peslan, who is conducting a student survey on the Underground, said she thinks one of the reasons for the positive feedback is the variety the menu has to offer, from soups and salads to wraps, quesadillas and paninis.
Another reason for the positive reactions is Sandella’s healthy menu selections. Not only are the ingredients fresh, Peslan said, but Sandella’s also offers a variety of foods for vegetarians.
“America is going into a healthier direction, it’s important we provide that choice for our students,” Peslan said.
Deanna Theriot, psychology and pre-med sophomore, agreed about the healthier options.
“It is not a fatty as going to the c-store and getting a pizza,” Theriot said.
International business senior, Barrett Brock, also agreed that he would eat in the Underground before eating at Pizza Hut or in the O.R.
According to Vance Howe, director of Loyola’s Dining Services, a switch to a restaurant that offered healthier fare was due for the university.
The need for a change was made evident through student surveys and food focus groups, according to Howe. They showed that Nawlins Po’Boys, the previous restaurant franchise in the Underground, was growing old and Howe decided to transform Nawlins Po’Boys into Sandella’s.
Sandella’s started as a mall coffee bar in 1994 in Boston, Mass. Over time, the coffee shop expanded to include the food items offered on its menu today.
In late spring, Sandella’s representatives made a trip to the South to propose the opening of their store at different colleges and universities. Loyola administrators were the first to see the company’s presentation.
“Sandella’s was a new concept coming out that was very popular on the East Coast with universities and colleges looking to expand their market in the South,” Howe said. “Loyola was the leading university to show that the concept was being well-received in this area.”
According to Howe, construction was unnecessary and the change’s only cost was to purchase Sandella’s products, such as flatbread and sauces. During the third and fourth week of August, Sandella’s staff came to the university to replace signs and train the Underground staff. The best-selling items from the Nawlins’ Po’Boys menu, baked potatoes, chili and po’boy sandwiches, were carried over and merged with the Sandella’s menu.
The new best-selling items for Sandella’s are the honey mustard chicken wrap, the chicken quesadilla, and the vegan wrap, Howe said.
Caegan Moore can be reached at [email protected].
