Food Service Advisory Board
December 9, 2005
8:00 – 9:00am
Members present: Jeff Davis, Greg Soukup, Carly Williams, Radek Lopusnik, Kathy Griffith, Sean Flaherty
Members absent: Katie Collins, Pamela Mercer, Lindsey Barnes, Jonathon George, Austin Simonson, Ashley Thiesen
Guests: Jeanette Freyre
Jeff Davis opened the meeting at 8:13 a.m. October 28, 2005 meeting minutes were distributed.
Approval of minutes: Approval of minutes from October 28, 2005. A motion to approve minutes was made by Greg Soukup and seconded by Carly Williams.
Sodexho: Greg introduced Jeannette Freyre as the new Overlook retail manager. Jeanette comes to Sodexho from Starbucks and previously worked at Glen Erie. Greg announced the new Lodge chef, Carl McCartney. He comes to Sodexho from Alpine Catering Company. Greg noted that Carl will have 3 weeks of on the job operation before the semester ends and 3 weeks of menu design during the break.
Jeff noted that he will load Munch Money on the committee cards this afternoon.
Greg noted the hours of operation for the Lodge for next Saturday through Monday will be: 7:30am-9:00am for breakfast; 11:00am-12:00pm for lunch; 5:00pm-8:00pm for dinner. Monday will have a Cram Jam and the Lodge will stay open until midnight. Sean noted that Vice Chancellor Jim Henderson has volunteered to cook during the Cram Jam.
Jeff noted that next fall will begin bid specification for food service. Discussion of changes concerning food service will occur in Spring 2006 meetings and bid process will begin. Award will be announced at the end of the semester.
RHA meeting. Carly noted RA comments that it would be helpful to have instructions on the kiosk in the Lodge so that the RAs could explain to students how to use it. She noted that the lines at the Overlook cashier seem better. A student reported that the Ultimate Baja station ran out of shredded beef the other day and Carly will let Greg know which day.
It was also noted that vegetarians are having trouble finding meals to meet their dietary needs in the Lodge. Sean and Greg will be purchasing a new signage program in order to assist with meal selection. It was also suggested that implementing a chef's table would assist in answering any dietary questions that students might have at the beginning of each semester. This table would include information for vegetarian, vegan, and lactose intolerant students.
Carly noted that students commented on breakfast times are not convenient for them before early classes. Greg noted that bag breakfasts are available with a 24 hour notice to Sodexho. Greg will send out an email to the housing students about this option.
Carly noted that the Sandwich Bar is something that the students would like to see again in the Lodge. Greg noted that it will be available during Spring 2006 semester. However, this is a station that is a loss for Sodexho due to the students wasting or piling on the meats and cheeses.
Carly noted that the students like the new Overlook hours. This provides students with late afternoon classes an opportunity to get something to eat.
It was noted that the wheat sandwich bread was hard and that the server was slow at the Sub Connection on 11/29/05 at the noon hour.
Another student noted that they were not served breakfast in the Lodge because they arrived just a couple of minutes before the breakfast hour closed. Carly will give Greg the date of this incident.
A student noted that they thought the Grab-n-Go salads are over-priced for the size of the salad. Greg noted that they are portioned and priced according to the comparative market for pre-made salads with at least 5 oz. of protein.
Carly noted that Pizza Hut and Freshën's reviews were both good.
Sean noted that the student food survey that is conducted each year is based on a 7.0 food scale. He noted that Sodexho achieved a 4.3 last year and a 5.01 this year. He noted that the customer service was up, but that there are concerns and comments noted about wait times. Some of these concerns could be addressed by making students aware that they can pick up breakfast in a bag before their classes. This comparison of years is a comparison of freshmen to other freshmen.
Greg also noted that there are fewer students on the programs but that these students are eating more often. The buddy pass has increased and more students are paying cash or using Munch Money.
Sean suggested adding some softer seats in the dining area to utilize the space better in the corner under the tower. Greg noted that he will look over the break for sofas/chairs.
It was suggested that a lighter fare could be created with the help of Jackie Burning. Carl, Lodge chef, could possibly meet with Jackie to discuss menu.
Sean will bring the food survey results to the next meeting.
Radek noticed that cooking and preparation times are less at the stations. However, at noon on Friday, the Sub Connection was short on meatballs.
Recommended Price Increases. Jeff noted the Recommended Price Changes sheet and noted that the last changes to pricing took place in January of 2001 and Spring 2003.
Greg announced that Pizza Hut will bring Primo Pizzas in the beginning of February and instead of changing the prices of the current items, the new items will be priced accordingly.
Ultimate Baja will be promoting new menu items and they will be priced accordingly as well, keeping current items at the same price.
Freshëns will be refreshing their menu in January 2006 and current items will not be increased.
Fountain beverages will increase prices by $.06 across the board. The sodas will be more expensive than those at competitors such as 7/11, but less expensive than going to a restaurant. This increase will offset keeping the current prices at Pizza Hut and Ultimate Baja.
Greg and Jeannette noted that the current refill program for the fountain drinks is $1.00 for any size container. There is a promotion on plastic mugs filled with a fountain beverage for a $1.00. Jeff suggested that the combo's should be better promoted at the stations so that students know what value they are getting when they purchase a combo meal verses individual items.
Greg noted no changes to bottled water.
Kathy stated that the $1.00 refill of beverages is probably not going to be enough incentive to get students to purchase them. She noted that it is not enough of a savings. Greg suggested reducing the cost to $.75 would encourage students to purchase more refills.
Greg noted on the Lunch Core Menu Sheet that french fries have larger portions than competitors and there will be a $.04 increase in the regular size and a $.12 increase in the large size.
The prices in Veggie Burgers will go down. Lindsay Barnes expressed a concern that the veggie burgers are cooked on the same grill as the regular burgers, Greg noted that they are not and that a separate grill is reserved for them. Jeannette will put out signage stating this. Greg noted opportunity to bring in an all natural beef burger, but that it is a more expensive item. Jeff suggested that this be on a limited time offer and permanently implemented if it does well. The prices of chicken tenders, grilled cheese, and french fries will soon increase. Radek asked about buffalo meat burgers as a limited time offer and Greg agreed.
Jeff noted that when increasing pricing on french fries, signage needs to be there to notify students of the price difference in our food and that of competitors, in order to reflect the higher quality/quantity of food.
Greg noted that hand tossed salads at the Grille are selling well. Kathy suggested that adding choices for the salad toppings, such as peppers and other items.
Jeannette noted the Jazzman's sheet and that coffee prices are going to increase due to an increase in the cost of dairy. Specialty drinks are selling well and she noted the cost of chocolate syrup and white chocolate syrup at $54.00/gallon and $58.00/gallon. She noted that Seattle's Best is owned by Starbucks.
Kathy noted the quality of sandwiches at Jazzman's during last break was not good. Greg noted that he will check into the quality and quantity of sandwiches and soups that will be available during the break.
Greg noted the Sub Connection sheet and that there have only been small changes since the 2004 year. Jeff asked for better promotion and signage of the toasted subs. It was noted that the price of toasted subs have increased due to a higher quality of meat being used in comparison to the quality of meat used by other competitors. Most of the price changes will be within a 3 to 4 percent increase. Dairy prices are the cause of some of these increases.
Jeff moved for the approval of menu changes with comments. This motion was approved unanimously.
The meeting adjourned at 9:54 am. The Food Service Advisory Board meeting is to be announced.
Respectfully submitted by Samantha Villarreal.