October 6, 2022
BASC Dining Services is committed to serving our students and meeting your needs. We’ve heard your feedback regarding meal plan flexibility, dining hall lines, and menu offerings and are happy to share some updates to address these needs.
Starting after mid-semester break, we will be offering menu selections from The Square in the Seymour College Union that may be redeemed for a meal. This will provide a lunchtime alternative in the center of campus for those seeking to use the “meals” portion of their dining plan. A complete listing of options will be posted at The Square. To give a couple examples, a student could use a meal swipe for a Bport Bowls salad and a 16 oz fountain beverage or a Fiesta burrito, bowl, or salad and a 16 oz fountain beverage. Students may use one meal swipe per visit and may continue to use their Points at The Square for additional options.
Here is some information regarding wait times at Harrison Dining Hall to help you have the best experience possible. Data shows that our peak mealtimes are between 11 am – 1 pm and 5 – 7 pm. During these times, lines can occasionally form, however they move rather quickly. For example, the average wait time from the bottom of the stairs to the cashier is 4 minutes. Signage has been placed at various points along where the line forms to inform you of the approximate wait time. Outside of these peak mealtimes, there is very little, if any, wait! If your schedule allows, you may want to consider dining at an off-peak time. Students can check the current occupancy of Harrison at any time to get an indication of how long the line may be. As a reminder, Harrison Dining Hall is open Monday – Thursday from 7:30 am – 8:30 pm, Fridays from 7:30 am – 7:30 pm, Saturday from 10:30 am – 7:30 pm, and Sunday from 10:30 am – 8:30 pm. Our complete hours of operation are always available at basc1.org.
Follow BASC1 on Facebook and BportBASC on Instagram! We’ve been posting daily about our menu options. While we make every effort to serve what’s on our posted menu, frequent supply chain disruptions outside of our control impact our menus and can result in some last-minute changes. Plus, when staffing allows, we offer pop-up specials like made-to-order omelets at breakfast, Rita’s Italian Ice, donuts and cider, and more! Be in the know and follow BASC!
Rest assured food safety has been and always will be our top priority. Our culinary management team, led by our Executive Chef Richard Reynolds, has over 150 years of combined industry experience. Most of our non-student team members are ServSafe certified by the National Restaurant Association and also have certificates in the Allertrain program. Our team is committed to serving safe, quality food every day.
Our team cares tremendously about our students and are here to keep everyone well-nourished and satisfied. If you’re not seeing what you need or are unsatisfied for any reason, please talk to a team member or ask to speak to a manager. We are happy to assist you! Also, your feedback is important to us. If you have ideas or suggestions of what you’d like to see, please fill out our online Feedback Form or talk with any manager. We love to hear from our students!
BASC Dining Services is delighted to welcome new and returning students back to campus for the fall semester! Harrison Dining Hall, TRAX, The Nest, The Square, Subway, and Raj Madan Café will be open this semester. TRAX’s opening will be delayed until Friday, September 9 to allow time to fill student positions. Please visit the Locations and Hour page for specific hours of operation along with the opening schedule.
New this year at The Square: Bport Bowls has a new physical location right inside the eatery! It will serve up custom-made salads in an allergy-friendly environment. Simply grab a garden salad (with or without chicken) and bring it up to our staff at the Bport Bowls shop. There, you’ll be able to load up on all your favorite toppings, including dressings and croutons which will be individually wrapped to prevent cross-contamination. We’re also excited to report that Fiesta is back by popular demand! Fiesta offers lunchtime made-to-order burritos, bowls, nachos, and salads.
Subway, located in the Seymour College Union, has extended hours this semester and will now be open for breakfast in addition to lunch, Monday through Friday.
The construction at the entrance to Harrison Hall has officially completed, and the beautiful outdoor patio is a great space for students to enjoy. Harrison Dining Hall will continue to operate 7-days a week, serving breakfast, lunch, and dinner weekdays, and brunch and dinner on weekends. Harrison Dining Hall offers a variety of menu choices each meal period including pizza, grill items, salad, soup, sandwiches, and vegan options along with traditional menu favorites. Our salad bar also serves delicious, organic microgreens from the New York-based farm GoodHealthy to make your meal all the more flavorful. Check out the kale and beet option for an added crunch! The Sante station offers many made-without-gluten and plant-based options. In addition, the Gluten-Free zone provides cereals, breads, deli meat, and dessert selections along with a dedicated (GF) toaster, refrigerator, and freezer. We continue to label for the major allergens and have added sesame to the list this year. Students are encouraged to speak to a manager at any time if you need help finding options. They're always happy to assist! Our Special Dietary Needs webpage also has a wealth of information to help you navigate the options available.
TRAX and The Nest will be open daily on the ground floor of Harrison Dining Hall. The Nest will continue to offer its "You Pick 3" to-go meal solution for student meal plan holders (with the exception of those on the Unlimited Plan) using meals. Students will also enjoy the brand-new Nescafe coffee machine at The Nest for all your caffeine needs. This is in addition to the popular F’Real milkshakes and smoothies.
Lastly, Raj Madan Cafe, located conveniently in the library will be serving the ever-popular espresso specialty beverages again this year. Plus, its hours have been extended.
BASC Dining Services is going cashless at Harrison Dining Hall, TRAX, The Nest, and Raj Madan. The Square and Subway will continue to accept cash in addition to Points, Easy Money, and credit/debit.
Students, be sure to know what meal plan you’re on and how it works. Friday, September 9 is the last day to make a change to your meal plan. Visit our meal plan page to review options and select/change your plan online. If you have any questions or need assistance, please contact the BASC Business Office at [email protected] or 585-395-BASC (2272).
The BASC team is excited to welcome students back to campus. Bookmark basc1.org on your computer or smartphone to access hours, menus, account information, your virtual BASC Pass and much more. BASC Dining Services looks forward to seeing you in our dining locations this fall!
Brockport Auxiliary Service Corporation serves 33 quarantined students upon their return from studying abroad in various countries impacted by the Coronavirus. by Kelly Plyter
The Coronavrus (COVID-19) has created numerous challenges and an unsettling time for families and businesses alike as everyone tries to navigate this new normalcy that has taken over. During these times of uneasiness there is always an opportunity for people to come together and help one another, and that’s exactly what happened on the campus of SUNY Brockport. On March 4, 2020 Governor Cuomo announced that all public university students studying abroad in five countries hit hardest by COVID-19 would immediately be brought back to the U.S. and would undergo a precautionary quarantine. SUNY universities were proposed as a potential quarantine site, with SUNY Brockport being one of those selected. All of a sudden, the frenzy of this virus occurring overseas was at Brockport’s doorstep. As these students were already traveling back to the U.S. time was of the essence to unite together and devise a plan of action to potentially house up to 96 students.
On March 8, a group of 33 students arrived at the SUNY Brockport campus. These students were in an unfamiliar part of the state and now staying at an unfamiliar campus - in isolation. It was up to a lot of people, including Brockport Auxiliary Service Corporation (BASC), to develop a way to make these students feel welcomed and safe without them ever leaving their residence hall rooms. So how does an auxiliary service feed these students who just arrived without knowing their allergies, dietary restrictions, or anything about them ahead of time?
Due to the limited timeframe given to prepare for the students’ arrival, refrigerators and microwaves were not yet set up in the residence hall rooms. To start them off, a pantry shelf was stocked with items including ramen, cereal cups, mac ‘n cheese cups, cookies, water, Gatorade, paper goods, and more. Next to the pantry BASC placed a welcome card that provided instructions of how these students would receive their meals each day. BASC Dining Services also set up an email address, which was listed on the welcome card, to communicate with these students regularly and to try and collect any allergen information as soon as possible upon their arrival. During the first few days meals were delivered twice a day – lunch and a hot dinner (with breakfast included for the following morning). Each student also received two options at each meal, vegetarian and non-vegetarian. This was done to ensure that everyone was taken care of as this dietary information was still being collected from each student.
Once the refrigerators and microwaves were delivered to the rooms, BASC was able to set up an online ordering system to allow students to begin ordering their meals a day in advance. Menus for each day of their stay were devised in advance by our Dining Services team and inputted into a Google Form. The students would then visit a hidden page on the BASC website for the forms and pre-select their meals for the day. Each menu included lunch, dinner, and breakfast for the following morning which allowed meal deliveries to be minimized to once a day because now the students could refrigerate their dinner to re-heat at their own convenience. The form allowed for any students with allergies or dietary restrictions to let us so we could accommodate them accordingly and ensure that everyone was properly nourished. Food safety labels were created to include microwave instructions, and when to properly dispose if food went uneaten within a certain timeframe.
In addition to feeding these students, the campus also needed to take into account these students physical and mental. Various staff pulled exercise equipment together and hosted fitness classes online, resume builder seminars took place, amongst a variety of other activities. When word got out that one of the students in isolation was turning 20 during her quarantine at the campus, the community came together even more. Dining Services baked cupcakes for each student in quarantine; the birthday girl received a Brockport sweatshirt from our B&N Bookstore, amongst other swag; and a group of faculty, staff, and students gathered outside her window with balloons to sing Happy Birthday.
All of the students that had their precautionary quarantine at SUNY Brockport thankfully left the campus healthy and appreciative. They too saw the impeccable teamwork from BASC and SUNY Brockport and even left thank-you notes behind for all that were involved.
Four campus chefs will compete for the title of "The best of the best of the best Campus Chef" award the week of February 24. Who knows which chef will come out on top, but one thing is certain - our customers will be the big winners! Check out the schedule below and come try free samples, vote for your favorite, and cheer on your favorite campus chef!
Monday, February 24, noon - 1:30 pm
union Fireside lounge
Chef Sean Foley (Garnishes) versus Chef Cody Butlin (Brockway Dining Hall) preparing their best vegetarian "ramen" bowls with zoodles.
The winner is: Chef Sean Foley with his veggie zoodles with seasoned vegetables and red miso broth!
Wednesday, February 26, Noon - 1:30 pm
union fireside lounge
Chef Jeffrie Pack (Harrison Dining Hall) versus Chef Tricia Hillman (Bakery) preparing their best stuffed baked paccheri pasta.
The winner is: Chef Tricia Hillman with her chicken "enchilada" stuffed paccheri!
Friday, february 28, noon - 1:30 pm
union Fireside lounge
Chef Sean Foley and Chef Tricia Hillman will go head-to-head to create the best dessert featuring Nutella as the main ingredient. Who will claim the winning trophy?
Congratulations to our Best of the Best Campus Chefs Winner Tricia Hillman! Chef Hillman won with her Nutella Concord!
Check out last year's compeition: https://spark.adobe.com/page/qiDPlsFWfdq8G/
Humane Society - Forward Thinking Training
In partnership with the Humane Society, BASC chefs participated in a plant-based cooking class to spark creativity and inspiration for new recipes.
Check out what recipes our chefs learned during this hands-on training: https://spark.adobe.com/page/bXJ6MFG6cq2pj/