The university’s standard meal plan ranks the most economical in the UNC system.

To maintain that status, Food Services Director Art Kessler said he constantly looks for ways to save money for students.

In the spring, the decision was made to cut students hours at the Chick-fil-a concept in Central Dining Hall, Kessler said.

The cut took effect at the beginning of this fall semester.

Last year, more than 110 two to three hour shifts were filled by between 60 to 70 different students through the course of the semester with drops and adds due to class conflicts.

“The primary reason for the change was to provide better consistency in the product and service through stable personnel,” Kessler said

The Chick-fil-a in Central requires employees that work there to wear their uniforms, which became costly, Kessler said.

The average uniform cost is about $39.75 which includes two shirts, a hat and name tag.

By hiring stable 40-hour-a-week employees, Food Services was able to save student meal plan money.

This combined with some other cost saving endeavors has allowed Food Services to not have to increase menu pricing for the upcoming 2012-13 class year.

Another way Food Services saves students’ money is by monitoring raw food costs and quality.

Kessler said that by monitoring, he ensures that students are getting the most for our students’ money.

Brandon Johnson, senior computer information system major, who had the standard meal plan as a freshman said he wasn’t able to use all of it.

“I must not eat enough,” Johnson said in reaction to learning about the meal plan being the most economical.

To spend the rest of his money, Johnson gave his card to his roommates to spend.

“Go App,” senior nutrition major Amanda Scott said in response to learning about the meal plan’s status. “That’s really good.”

Scott had the standard meal plan as a freshman and sophomore.

Even though she only ran out of money before the end of the semester once, she said she feels like she spends less money on food without the meal plan.

Story: KELLI STRAKA, News Editor