For the past year, students have been taking a different route to pick up their pre-ordered lunches—instead of going into the cafeteria, they had to walk through the monkeypod trees and under the tents. Still, few realize the dining operations that have been rebuilt to adapt to the infrastructure changes here at ‘Iolani.
With the Arillaga Student Center construction nearing an end, Sodexo reflected on its transformation: from the 60-year-old student center to trailers, and now to an entirely new kitchen. We reveal the continuous wonders of the hidden adjustments the dining team makes in food flow, planning pick-up stations and future plans.
In the spring of 2024, news spread that the old Student Center would close. The Sodexo team found itself tasked with building a temporary kitchen operation from scratch, sparking collaboration with the physical plant department. When Mr. Kevin Wada, Sodexo General Manager at ‘Iolani School, first heard the news, he said, “The first thing we had to do was find out what the school wanted; we knew what we had, and the program that we had.” Given the large amount of space allocated to the Student Center, Sodexo’s primary focus was on lunch distribution. Mr. Wada said, “The physical plant was very instrumental in helping resurrect [pick-up locations]… It was a collaboration between the school and us.” The plan was successful, with students now able to get all types of lunches in one location.
Working in the temporary trailers required the Sodexo staff to adapt to new physical challenges. From small details such as the fridge size, weight of its doors, and the steepness of the ramps leading up to the trailer, the transition from a traditional-style kitchen was challenging. Mr. Lydell, Sous Chef of ‘Iolani Sodexo, said, “It’s the sheer physicality of moving from place to place… [The trailer] versus in a traditional style kitchen; it’s very different.” However, after more than a year in the same environment, the crew is now used to the discomfort. Mr. Lydell also said, “It’s just a matter of getting used to it; a matter of repetition.”
With the move back to a student center approaching, Sodexo looks ahead with excitement. When asked about future plans once Sodexo steps into the new space, Mr. Wada replied, “Everything falls into place in January; we have to go from here to there and open to be ready.” Moving into the Arillaga Center is a rare opportunity. Mr. Lydell said, “The excitement of walking into a brand new facility is something I’ve never done.” When asked about their approach and the pressure in facing this change, he said, “We want to try to provide the best services for the students, faculty and staff, and so […] I know there is some anxiety.” Sodexo had a long journey of embracing new circumstances. The unseen work that keeps the dining and food service system running smoothly is the key to stepping into the new chapter.
