The Student Life Commission hosted Club Grub Day on Friday, March 20, during tutorial and brunch in the rally court. A total of 25 clubs participated, vending a variety of food for students and teachers. Students purchased tickets to exchange for food sold at different club booths. Juniors and Student Life Commissioners Shivika Biswari, Michelle Tian, Evelyn Chun and Sophie Xu organized the event over the course of a month. According to Biswari, this was the team’s second year hosting Club Grub Day, which she says contributed to the event’s success.
“I would say the biggest differentiator from last year is we have a lot more clubs,” Biswari said. “For context, last year we had only 12 clubs, and this year we have 25. We had that experience, and so we sent out the club sign-up form earlier and gave clubs more time to prepare. Last year we would often have clubs selling the same stuff, so this year we really prioritized variety, because we don’t want there to be too much competition.”
Biswari says that the commission also made an effort to streamline the purchasing experience by making a large menu to post above the ticket stand, as well as preparing tickets and money envelopes ahead of time. Senior and co-President of Mock Trial Club Archana Kakar says that the club also took a new approach to Club Grub Day from last year.
“The biggest part of the preparation process was just thinking about original ideas of foods that people would actually want to eat, because I feel like there’s a lot of possible foods,” Kakar said. “You have to consider what’s appealing and what people would actually want, and that was what was difficult.”
Assistant Principal Mike White, who oversees activities and worked with the Student Life Commission to organize Club Grub Day, says that the increased club participation is a promising change since the COVID-19 pandemic. During the pandemic, the Student Life Commission couldn’t hold the event, which reduced club participation in the years after. White also highlighted that holding the event during tutorial and brunch instead of lunch is a new development starting last year.
“It’s getting a little bigger every year,” White said. “We moved it to brunch and tutorial because students who are on campus during brunch don’t stay during lunch. I think it’s better now that they moved it to brunch and tutorial time. Kids are coming and seem to be enjoying it, and they have more time to participate. That’s been the big change, and I think that’s really helping it come back.”
Seniors Avyan Mahajan, Agasthya Kothuri and Ronav Dholakia talk to student customers while selling drinks to promote their club. Photo | Ellie Wang