For junior Lauren Roth, ordering her favorite vegetarian meal from the Black Swamp Pub & Bistro is now easier with its new online ordering system.

The new system was launched at the beginning of the semester, said Sara Meyer, marketing director of Dining Services, in an email.

“I like the food at the pub,” Roth said. “It’s better now that it is online because when you are craving a black bean burger while studying, you can order, then carry it out.”

The system allows students to easily order from their smart phone or computer, Meyer said.

“In years past, we have taken phone orders for pick-up at the Greenery and have had the desire to offer a more streamline way to allow customers to take out at our full-service restaurant,” she said in the email. “With the support of the Finance and Administration department, we were able to find a suitable company to assist us in making this available.”

The online system makes it easier for students to see all of the options while ordering, Roth said.

“I like the online ordering system because I can see all of my options and select exactly what I want,” Roth said. “All toppings, sides and cooking options are laid out. You aren’t going to get that if you call or walk in.”

Some students may use the online system to place multiple orders with their friends.

“I like that you don’t have to leave your room to order, but you do still have to go pick it up,” junior Michelle Hicks said. “My roommates and I use it all the time and we send one person to go get it.”

After placing their order, students can pay with their Falcon Dollars, BG1 Bucks, credit card or cash when they pick it up at the pub.

Since the system launched there has been approximately 885 orders. About 142 of those orders were placed through a mobile device. There are 229 students, faculty and staff with active accounts, and 12 customers have placed between five to nine orders since January, Meyer said.

Dining Services has received positive feedback about the online system, Meyer said.

“It has been very well received,” she said. “The fact that it simplifies life for busy students and faculty and staff is a big draw. Everyone is on the go and the faster and easier we can make the dining experience, the better.”