DUSDAC samples Pizza Mia in quest for next MOP

After a year off the program, Pizza Mia is being considered to fill a vacant spot as a Merchants-on-Points vendor.

Duke University Student Dining Advisory Committee heard a presentation from Pizza Mia in its meeting Monday night. Committee members sampled several pasta selections—including penne a la vodka, tortellini with meat sauce and tortellini with cream sauce—as well as caprese salad. The Italian restaurant emphasized its fresh ingredients, current ties to Duke and experience on the program in its presentation to the committee.

“When we were no longer a part of the Merchants-on-Points program, we really realized how valuable it was,” said Carol Beasley, who presented with Pizza Mia owner Reno Salvatore. “We want to make sure everyone is happy.”

In addition to pasta and pizza, Pizza Mia offers subs and salads—which can be enhanced with their homemade tomato vinaigrette, Beasley said. Dietary restrictions can be accommodated as well, she noted, and their pizzas can be made with gluten-free dough.

As a former member of the MOP program, Salvatore said that he already has an idea of how it operates and understands that long wait times at peak hours due to lack of delivery drivers could be a potential challenge. Salvatore explained, however, that he is flexible with the menu and would be willing to take student feedback into account.

Beasley and Salvatore also mentioned in the presentation that Pizza Mia already receives business from Duke students, including members of the lacrosse, football and basketball teams.

“We’re not a national chain—everyone is here and local,” Beasley noted. “I think that would be a good match for Duke University.”

DUSDAC members were impressed by Pizza Mia’s presentation and their enthusiasm for rejoining the program.

“I thought it tasted really good. I liked it a lot and would definitely order it on the weekend,” sophomore Olivia Deitcher said. “I didn’t realize how much I missed pasta until I started eating it.”

The committee eventually agreed to consider other interested vendors—including Luna Rotisserie and Empanadas, Mexican restaurant Don Marcelo’s and Guglhupf Artisan Bakery—before making a decision.

DUSDAC Chair Brian Taylor, a senior, explained that he hopes the upcoming opening of the West Union will change the way students view MOP options.

“MOPs right now are kind of a dinner supplement, but they will soon be transitioning to more of an after everything on campus is closed down option,” Taylor said.

The committee also considered the fact that West Union will have an Italian venue operated by Enzo’s Pizza, and that there are already many options for pizza delivery on the program. Some members noted, however, that having an both Italian delivery option and an Italian eatery on campus would not detract from either’s business.

“Looking at [Pizza Mia’s] menu compared to Enzo’s, theirs is way cheaper and also has way more options,” sophomore Sam Pickerill said. “It kind of makes Enzo’s menu look like a kid’s menu.”

The restaurant was last an MOP vendor in Spring 2014. After Pizza Mia left the program, the unexpected closer of The Pizzeria—commonly known as Cinelli’s—left the program devoid of an Italian option. Pizza Mia was considered last Spring semester to fill the MOP spot left by Satisfaction, but that spot was ultimately filled by Dunkin’ Donuts.

The current vacancy in the MOP program is a result of Chai’s Noodle Bar’s decision not to return this year. Taylor noted that Sushi Love has largely filled this niche, and that Chai’s departure has not created any dissent among students.

In other business:

Some committee members noted that Mixed Korean food truck—which was just recently added to the food truck rotation—has been running out of some ingredients. Members also mentioned that Gussy’s Greek food truck has been absent recently, though Taylor did not provide a reason.

Other issues discussed were the high cost of fruit at Penn Pavilion and the idea of using a blender cleaner at Quenchers to save water.