At its April 15 meeting, Dave Furhman, senior director of food services administration, reported to the Council on plans to convert the Faculty Dining Room in the Dobbs University Center over the summer into a “campus convenience store.” The dining room currently serves “a small group of repeat customers of about 40 to 45 folks,” Fuhrman said. “It does not provide a great service to the wider community.” He added that the Faculty Dining Room operates at a loss of more than $100,000 per year, a loss that is subsidized by student meal plans. “We have seen a decline in the quality and service in our student meal plan program at the DUC in part because of this and some other subsidies we’ve had to finance over the years,” Furhman said. He cited several factors that have come together to instigate this change, including recommendations from the Committee on Class and Labor to eliminate exclusive spaces on campus; an expressed student desire for more informal interaction with faculty; student feedback requesting more dining variety on campus during evenings and weekends; the need to eliminate the financial loss; and the opportunity to test a new retail option as a new student center is being designed. The new store will provide high quality deli sandwiches as well as some speciality products, such as gluten-free, halal, and kosher foods.