Hoot n’ Scoot is one of several dining services provided to Keene State College students who are meal plan holders.
It is open Mondays through Thursdays from 11 a.m. to 9 p.m. and Fridays from 11 a.m. to 3 p.m.
According to Josef Quirinale, general manager of Keene State College Dining Services, this grab-and-go option serves anywhere from 1,000 students to 1,800 students per day.
“The purpose of Hoot n’ Scoot is to provide a full meal-to-go to meal plan holders who don’t have the time to sit in the Dining Commons,” Quirinale said.
Quirinale continued, “It gives students flexibility by providing them with more options that can be taken out.”
Hoot n’ Scoot was created in 2005 when the new dining services facility was built.
Kyle Bailey / Photo Editor
According to Quirinale, when the Zorn Dining Commons was being constructed, the goal was to create one dining facility to provide a community-like atmosphere for the campus and its students.
Not only does Hoot n’ Scoot provide students with efficient meal options, it also relieves pressure from the Dining Commons and prevents congestion.
“It is beneficial for a couple of different reasons—it gives students the option of really taking advantage of their meal plan and also helps with the concern of overcrowding. Hoot n’ Scoot reduces activity in the Dining Commons,” Quirinale said.
When it comes to changes and improvements at Hoot n’ Scoot, actions are taken because of student input. Students can leave their ideas on a napkin, on the website, or even contact the dining services employees directly, Quirinale said.
Although there are a lot of positive attributes that go along with Hoot n’ Scoot, there are several difficulties this service is faced with.
“One common issue is the combination of foods. It can be hard to keep it fresh and keep it different while running efficiently,” Quirinale said.
“Another issue is that students have made it known they would prefer Hoot n’ Scoot to be open later, which can be difficult because we’re really trying to stay within the budget and it is really the students’ budget we are trying to stay within. We only have so much money to operate and that is based on the meal money that comes in from students,” Quirinale said.
Keegan Brosseau, chef for Hoot n’ Scoot, said that “Hoot” is a positive service for students because it provides Dining Commons-quality meals in the form of takeout.
“The goal of Hoot n’ Scoot employees is to get the best food out to students,” Brousseau said.
Brousseau continued, “I like taking pride in my work that’s why we are constantly making little improvements. We aim to put out the best food we can.”
By having an understanding for what students like and dislike, decisions can be made to improve the overall Hoot n’ Scoot experience.
An example of this would be how at the beginning of this year, Brosseau worked with the head chef of Keene State’s dining services to improve the menu.
“There were certain options that I thought we could prepare a little better and I feel like we’ve done that. We have improved the quality of our meals through making changes. An example of this would be how instead of using chicken nuggets in the sandwiches, we now use chicken fingers,” Brosseau said.
Junior Tracy Mallozzi also believes that Hoot n’ Scoot is valuable to the dining experience at Keene State College.
“I go to Hoot n’ Scoot because it’s a fast and easy option,” Mallozzi said.
Mallozzi continued, “There are often occasions when I don’t have time to sit down and eat so being able to go and pick up a meal is extremely convenient for me. This is the perfect location for students that are always on the run.”
Amanda Lashua can be contacted at alashua@keene-equinox.com