The Mustang grill, a bygone fixture of Danner hall, returned to campus on Sept. 3 with more expansions to food services planned for the future.
The return of the grill was heralded by a soft launch on Aug. 27, where culinary students prepared meals for students from a menu that is set to expand in the future.
The menu includes hamburgers, patty melts, french fries and chicken tenders.
“It gives our culinary arts students the chance to gain hands-on experience in a quick-service dining concept.” said Andrew Griggs, professor of culinary arts, who is in charge of the Mustang Grill program.
Griggs views the grill as a unique way to help culinary students develop the skills they’ll need in the future through a personalized learning experience.
“For some, the value comes from simply gaining real-world experience in a quick-service environment.” said Griggs “For others with more experience, this setting allows them to experiment, test their creativity, and even develop ideas that could inspire future entrepreneurial ventures.”
For Anthony Anices, a student of the culinary program for two years and who already works in the restaurant industry, the experience is about filling in gaps.
“Basically I wanted to figure out what I didn’t know,” said Anices about joining the culinary program. “I figured that getting into the culinary program would teach me the ins and outs of front of house, back of house, and profit margins.”
Anices, who had the most experience of the culinary students, ran the grill during the soft launch on Aug. 27 but said that roles were bound to change as students were pushed to learn new skills and gain new experience.
“We’ll get everybody switched in on the grill so we can give everybody a chance,” said Anices.
For the opening on the Sept. 3, Anices made final checks on the food before sending it out to customers, allowing another student to take the grill.
As for what Mustangs should get from the Grill, the students have a few suggestions.
“I really like the The Bradley Burger, it’s a good sized burger, a good sized portion and it’s thought through right down to the sauce” said Anices.
However his fellow chef, Francisco Rincon, was far more classic in his palette opting for a different pick.
“Dirty fries,” said Rincon. “Fries with grilled onions, cheese, and bacon with our sauce.”
The Mustang Grill is set to be open from 10 a.m. to 1 p.m. on Wednesdays and Thursdays for the rest of fall semester.
The grill may just be the start of a new look for Danner.
On Aug. 15 during a study session the board heard a presentation from Niven Enterprises that showcased new plans for the space including a ramen bar and a Subway.
“San Joaquin Delta College desires to transform its current campus dining program from a convenience store program to one that meets the needs and expectations of its students, faculty and staff,” reads the proposal’s overview.
The reason for the changes, profitability, especially following the pandemic food serves has struggled.
“We had such a dramatic reduction in operations due to the pandemic and wanted an outside opinion on possible options to best meet the needs of the campus going forward,” said Nate McBride.
According to a March 2025 presentation, food services had suffered net losses every year since 2021.
However nothing is set in stone quite yet. The Niven proposal is just one of many.
“We are considering the recommendations made by the consultant and may also consider other options,” said McBride. “It is too early to say what exact plans will be pursued.”
