Duke Dining temporarily moves Ginger & Soy and removes almond milk from menus

Changes abound in Duke Dining’s facilities, and it’s not just prices that are rising.

The campus restaurants Ginger & Soy and Gyotaku have been temporarily moved to the Chef’s Kitchen on the second floor of the Brodhead Center, and almond milk will no longer be offered in campus restaurants.

Ginger & Soy and Gyotaku renovation delays

According to Robert Coffey, executive director of Duke Dining, global supply chain issues have delayed equipment deliveries for ongoing renovations and the return of restaurants to their original locations. However, the remaining pieces of equipment on the East Coast are “heading to Duke,” Coffey wrote in an email to The Chronicle.

Coffey did not provide information regarding when the renovated space will open.

According to Coffey, Duke Dining worked with the Duke University Student Restaurant Advisory Committee and other student body members “in menu tastings and renovation planning” in the spring.

“Feedback from our student advisory group has shaped the new menu offerings for both sites and we are excited to introduce them to the Duke community. Rest assured that your favorite menu items will still be offered with the new menu options,” Coffey wrote.

The new Ginger & Soy will offer “Thai dishes, Yubu Boats and Battera Sushi”.

As of Wednesday, Ginger & Soy temporarily does not offer do-it-yourself bowls, while Gyotaku is not open. Neither restaurant is currently available for mobile ordering.

More almond milk

The removal of almond milk from Duking Dining menus comes with other planned changes, made in response to feedback from students with food allergies.

“Duke Dining has met with leaders of DUSDAC and Duke Student Government to discuss and agree to some incremental changes that should be made to the dining program to protect the health and well-being of all of our Duke students and to create a more inclusive program,” Coffey wrote. .

Signs detailing the change have been placed in campus restaurants.

Coffey also confirmed that other non-dairy milk alternatives will still be available.

Katie Tan contributed reporting.


Audrey Wang
| University news editor

Audrey Wang is a sophomore at Trinity and the editor of college news for the 118th volume of The Chronicle.


Vishal Jammulapati
| Deputy News Editor

Vishal Jammulapati is a Trinity sophomore and associate editor of the 118th volume of The Chronicle.

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