The Pony Express has been making its way across Murray State all summer. With the start of classes and students returning to campus, Department Chef Manager of dining services Tim Bruce said he hopes the idea of the food truck will take off.
The blue and gold kitchen-on-wheels provides new, different food options for students.
“All of the reviews have been very positive,” Bruce said. “The majority of the business from the summer was faculty and staff and student workers who were still on campus. Once classes start up, we hope to see a lot of business from students.”
Bruce said dining services has been trying to promote the Pony Express through Facebook and Twitter by publicizing the schedule.
“These students over at the biology building are removed from dining services,” Bruce said. “Sometimes, they are stuck over there because of labs and don’t have a lot of time to get food. So we want to take the food to them.”
The Pony Express accepts flex dollars, like the other dining services on campus.
“The sky is the limit,” Bruce said about expanding the options for the food truck. “If there was a sincere interest we would consider delivering to the Expo Center.”
Bruce said other options are being looked into to help serve all students.
“The food truck is a unique thing to Murray State,” Bruce said. “I’m pretty sure it’s the only food truck in the state on a college campus.”
Paula Amols, director of dining services, said Bruce is the person who has been instrumental in developing the menu and getting the truck into operation once it arrived.
Amols said she encourages students to check out the home base for the Pony Express, located in front of Fast Track.
“We have created a very nice area there with tables and chairs so that when we’re serving late night on Friday and Saturday right there, students can sit and hang out,” Amols said.
Along with the summer renovations of the Thoroughbred Room in the Curris Center, dining services is still working on expanding food options for students.
“People are loving it,” Amols said. “We have had nothing but praise for the food and the service.”
Story by Meghann Anderson, News Editor