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We had a six flavor soda machine when I was active, 2005-2009. I think two powerades and four sodas. It was in our industrial kitchen but we had access to it.
We had pretty good food. We went through a couple chefs, but our last chef was excellent. Typical dinner was a meat, side or two, veggies, and a salad. Mondays were the most formal because that was when we had our chapter dinner...steak, baked potatoes, asparagus was a common one (always with dinner rolls and a desert, like pineapple upside down cake). Tuesdays-Thursdays were far more casual, Mexican (burritos or fajitas were common), stews, burgers, chicken, etc.
The best was brunch. We had brunch on Friday mornings with bacon, turkey bacon, made to order omelettes, from scratch biscuits, eggs, orange juice, milk, fruit, the works. Always had from scratch BBQ sauce to go along with it. So good.
Lunch was really casual. A very nice spread of lunch meats, cheeses, and breads (maybe 3-4 meats, 2-3 cheeses, and 3-4 breads). Then maybe an additional entree, and always a salad.
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