The sales representative and chef at the Nigerian Institute of Journalism (NIJ) cafeteria, Mr. Ehikodi Michael (fondly called Mr. Hope), has explained how the school’s cafeteria, operated by vendor Esther Cooking Pot, has been revitalized to better serve students and staff amid various challenges.
In an interview with NIJ Insight on Tuesday, March 4, Mr. Hope revealed that the restaurant carefully considers students’ preferences when planning its menu.
“We observe what students naturally gravitate toward and what they enjoy. That helps us determine what to serve each day while maintaining a balanced diet with a variety of options,” he said.
He further explained, “We decide our menu based on what students love. That is our main criterion. We also ensure variety so that students’ appetites are satisfied.”
In previous sessions, the cafeteria saw low patronage because the food provided by the former vendor did not meet students’ expectations. Many students complained and opted to eat outside campus during break hours.
WHAT CHANGED?
According to Mr. Hope, the new vendor for the academic session turned things around by acting on honest feedback received during the first few weeks of operation.
“We listen to all complaints and analyze them to determine the truth behind them. If a specific issue is repeatedly mentioned by multiple students, we prioritize fixing it. We also assess our procedures and methods to see what needs to be adjusted to improve customer satisfaction,” he explained.
These improvements have led to a significant increase in the number of students visiting the cafeteria. NIJ Insight observed that break hours are peak periods, often overwhelming the sales team at the counter. Mr. Hope stated that he prepares both mentally and physically for the rush.
“To stay organized, we ensure that all essential items for peak periods, such as water and frequently ordered food items, are readily available. This prevents delays and keeps operations running smoothly,” he said.
STUDENTS APPROVE OF THE NEW MENU
The upgraded cafeteria now offers a wide variety of Nigerian dishes, including rice, beans, yam porridge, spaghetti, Amala, Semo, and more.
The improved menu aims to provide students and staff with affordable, convenient, and nutritious meal options. Students have expressed their excitement about the changes.
A final year student, Kareem Feyisara told NIJ Insight, “The amala and semo are my favorites – it feels like home. I’m loving the new food options!”
THE CHALLENGES
Despite the improvements, the cafeteria still faces some challenges. Mr. Hope noted that maintaining high standards while managing day-to-day operations remains demanding.
“Power supply is a major issue for us. Without consistent electricity, we struggle to preserve food properly, which forces us to process ingredients frequently instead of storing them,” the chef said.
He also pointed out that inflation is affecting the cost of food items, which in turn impacts pricing and portion sizes.
“Late payments also delay the purchase of essential ingredients needed for food preparation,” he added.
Have you visited the revamped NIJ cafeteria? Share your experience and favorite dishes in the comments below.
FAITH ISAAC
