Occidental’s Tiger Cooler serves as one of two dining facilities on campus, along with the Marketplace. In addition to traditional sit-down dining and freshly-served meals, the Cooler provides numerous grab-and-go style food options. In recent years, the Cooler has undergone numerous changes to its schedule and menu, particularly regarding the closing time.
According to an email interview from Assistant Vice President of Hospitality and Auxiliary Services Erik Russell, the Cooler’s schedule is dependent on numerous factors.
“Operating hours are not arbitrary,” Russell said via email. “They are contingent on our ability to staff the Cooler consistently and the demand patterns we see by day and time. We regularly review traffic patterns and peak periods, setting the operating hours around the service windows we can deliver reliably and safely while also maintaining a strong student experience.”
Russell said the timetable alterations are made with consistency in mind, ensuring that students have a schedule they can count on.
“The priority is not simply adding hours for the sake of adding hours, but it is about making sure any schedule we offer is consistent, well executed and sustainable,” Russell said via email. “My goal is to continue building toward a schedule that expands access where it makes sense, while making sure students can trust that when the Cooler is open, it is fully staffed, operating smoothly and delivering a strong experience.”
Cooler employee Renée Matos said the Cooler’s scheduling changes tend to alter its peak hours, since many students dine at the Cooler around its closing time.
“We get a rush later at night because we close at a different time now,” Matos said. “Right when we’re about to close the grill or the Cooler, we’ll get a bunch of kids trying to get in.”
Russell said that while student feedback often shapes menu decisions, many other factors are at play.
“Because the operation has a small production footprint, every item has to be something the team can prepare consistently and safely while also balancing student demand with gluten free and other allergy related needs,” Russell said via email. “That makes menu development more complex than it may appear from the outside, so changes are made thoughtfully with a focus on quality, consistency and what the space can realistically support.”
Paul Finn (junior), a current student worker at the Cooler, said operations have been altered often throughout his time as staff.
“Less breakfast sandwiches, no special dinners, a lot of reduction happened at the start of the school year,” Finn said.
Finn said the Cooler’s staff consists of some long-term members, but is often subject to turnover.
“Since my freshman year there’ve been quite a few new faces,” Finn said. “People come and go […] I can count the people who have stayed since freshman year on my hand.”
Matos said the Cooler’s menu tends to change from year to year.
“Last year we had more entrées during the day,” Matos said. “We had more lunches and different meals. This year, we took some stuff off of the menu.”
According to Finn, some of the Cooler’s menu changes were due to vendor-related issues as opposed to Occidental itself.
“Sushi has been inconsistent throughout [the years],” Finn said. “I think we’ve had three separate vendors. The reason why we had it last semester and don’t have it now is because the vendor shut down.”
According to Russell, the biggest challenges the Cooler faces are related to balancing student expectations with the operational realities of a compact space.
“Students understandably want convenience, variety and consistency, but delivering all three at a high level requires the right combination of staffing coverage, equipment capacity and a menu that fits the space,” Russell said via email. “My focus is on strengthening consistency first, because that creates the best foundation for improving the overall student experience.”
Russell said his main goal for the Cooler is to maintain its dependability.
“My main focus in the near future is stabilizing the operation so the Cooler can deliver a more consistent and dependable experience for students,” Russell said via email. “That includes strengthening staffing coverage, and making sure the schedule and menu are aligned with what the space can execute well.”
Finn said he believes Cooler management should prioritize making its menu as accessible as possible for those with dietary restrictions.
“I’ve noticed that a lot of the issues that get closer attention aren’t that big of a deal,” Finn said. “I think there are more pressing things that students have brought up, especially accessibility on the menu and gluten-free options.”
Contact Mac Ribner at ribner@oxy.edu.
