Ayers Kitchen at UCO — Restaurant in Edmond

The menu lists are never accurate, th menu is the same food every single day regardless of what the available menu posted states. Also lacking are many of the items supposedly availabile at all times. For example, falafel has been on the menu for 3 weeks now but has not been availible yet, feta cheese is supposed to be at the same station but is not. Today there was supposed to be a breakfast taco bar, there was no taco bar of any type availible. Students aren't allowed to have knives to cut their food into reasonable bites. Stock of bread is rarely stocked. Food is highly processed and much seems to come from cans or frozen premade. I'd love to see more focus on nutritional needs of students, in lieu of that I'd be happier if the menus matched the website and app. I'd also like to see a better variety of vegetarian options and eastern focused foods. Variety is an important consideration when trying to nourish...

DONT LET THE BOT COMMENTS CONFUSE YOU... the food is awful (they basically boil almost everything), they don't know how to cut up fruit, the ice cream machine breaks once a week, I've seen cockroaches on the counter tops, did i mention they BOIL HAMBURGERS, and the only thing that is ever consistently good is the orange chicken, which they only usually have once every now and then and they run out of it super fast. All of this on top of the fact that the plates/bowls/silverware/cups are never cleaned well and they also are constantly out of spoons. This is really only important for the people like me who macro-track, but there's never a consistent good source of protein available that isn't fried or burnt. Also weird note but alot of things are just sticky, which leads me to believe that this place probably doesn't ever get...

The whole system needs a re-work. Fresh RTE foods need to be individually packaged for transportation. Instead of steam tables, there needs to be more “cooked to order” options. It’s LESS labor intensive to have someone working a flat top during peak hours than prepping mountains of food that is CLEARLY not following an established recipe. Some items are salt bombs, others are just bland, steam cabinet disasters. It’s very hard to provide this much food for those who are entitled (student housing meal plans) to it. Only to throw it away or donate it to the pantry-poor students, like me. So cut down on the waste and increase traffic with station prep: chargrills, omelets, stir fry, flat tops, and salad/potato/RTE bars with fresh cut produce portioned in...