A fresh taste of UoB: new food openings on campus
Free coffee is certainly one way to draw a crowd and at the Artisan Market last month, it didn’t take long for the queues to form to sample the newest addition to campus. With the arrival of Seattle’s Best Coffee at Alan Walters, it’s the latest in a series of updates reshaping food and drink at UoB.
After speaking to students, one thing became clear – students are shaping change on campus. Campus food is getting cheaper, more competitive and more targeted at student budgets.
What’s new
The changes go beyond coffee.
Alan Walters has been repositioned as a budget-friendly option, with new in-house food ranges designed to compete with big names on the High Street: think doughnuts, sausage rolls, and meal deals from £1.50.
And it’s not happening in isolation. The arrival of Co-op to replace Spar and the addition of Wetherspoon at Joe’s at the Guild signal a broader shift in what campus dining should offer.
Why Alan Walters?
Head of Retail and Brands, Peter Kelland, explained quite honestly, it was “loss-making,” prompting the rethink and something needed to be done.
“We are being asked for a more affordable outlet on campus”, Peter explained, and the solution was to reposition it at the lower end of the price range. This fills a gap between premium brands like Costa Coffee and Starbucks and mid-range campus options.
Not to mention, the partnership with Seattle’s Best Coffee also came at no cost to the university with the company funding the full rebrand.
There are also efforts to dispel the myth about the Alan Walters space itself. Despite some student feedback, the building is not exclusive to postgraduates; only the top floor is restricted.
What students had to say
If the university is backing affordability, students say it’s the right call. Speaking to the many students lining up for free coffee while browsing the new range and unanimously, affordability came top as the number one priority when selecting food and drink offerings on campus.
Other priorities included convenience, longer opening hours for those late on campus and a space to sit down to eat. While food trucks remain popular, students noted that takeaway-heavy options can make it difficult to find somewhere to sit and comfortably enjoy their food.
Some students said the new pricing could rival a trip to Greggs—though only “if it’s up to scratch”. Tough competition, indeed.
Many also agreed that the arrival of Seattle’s Best at Alan Walters is likely to draw them to that side of campus, offering an appealing alternative to busier central spots like Bramall, which often have long queues.
Others pointed to the appeal of Wetherspoon: familiar menus, hot meals and a place to sit.
In terms of future changes requested by students outside of affordability, there were calls for healthier options and more ethically sourced products, the latter of which will be addressed with the arrival of Co-op which sources fairtrade items.
Looking ahead
These changes signal one important thing; campus food is no longer just about convenience. It’s becoming a balancing act between cost, choice and community.