Food Service Advisory Board
February 25, 2005
9:30a.m. – 11:00 a.m.
Members present: Jeff Davis, Sean Flaherty, Jonathan George, Pamela Mercer, Greg Soukup, Kathy Griffith, Austin Simonson, Ashley Thiesen
Members absent: Katie Collins, Daniel Koble, Robert Wonnett
Guest: Larissa Bonnet
Jeff Davis opened the meeting at 9:40 a.m. December 10, 2004 meeting minutes were distributed.
Approval of minutes from December 10, 2004. A motion to approve with changes in Members Present was noted by Austin Simonson. Seconded by Sean Flaherty.
Sodexho Traffic Pattern Software. Status of Project. Jeff noted that Sodexho will need to demonstrate how to secure data before a decision is made on the software purchase. Traffic patterning will assist the campus in locating needs and resources for food locations. Changes across campus with new building and parking areas will affect the traffic flow.
Food Service Contract. Jeff noted that the current food service contract with Sodexho is half way through. He noted that it is doing well, but not where it was planned concerning growth of the outlets. He noted that meal plans need examined, due to the great number of meal plan change requests from 15 meals down to a 9 meal service. Also not as many Alpine residents have signed up for Munch Money as projected. Jeff noted that Sodexho sales in total have increased 4.5% from the previous year. He noted that Munch Money hit the $11,000 mark. New and additional signage about the availability of Munch Money is felt to have contributed to this increase.
Committee Comments. Jeff opened the meeting up to the committee for comments and suggestions for food service.
Kathy Griffith noted that the Chancellor�s Office is the biggest client for Sodexho Catering on campus. She noted that the quality and service has always been good. She relayed a compliment from President Hoffman's husband noting the excellent catering service during the recent Regents event catered at the Chancellor's house.
Greg Soukup noted that Sodexho catering ranges from simple beverage service to fine dining service. He noted that value in food product and quality of service are the two biggest requests in catering. He noted that the catering office does outside events in addition to the campus events, doing more business with less cost.
Greg noted that a flyer for the 'No Frills Catering' went out to clubs and organizations recently. It noted 10-12 items that can be catered inexpensively � cost reduction because pick up of catered items is at Pub or in the Lodge.
Sean and Ashley Thiesen noted that the residential dining has improved overall, but that on campus tour days the food seems better than on a non-campus tour day. They noted that the salads seem fresher, etc. Greg noted that the menus are not arranged around campus tours, but that he will speak with John Castro about freshness/quality of food daily.
Greg noted that an informal survey of the residents assisted with changing the menus. Sean noted that a random email is sent to Resident Assistants once a week to obtain their likes and dislikes about any given meal. Greg noted that these comments are very helpful and that he will relay these to the menu planners.
Greg noted that comment cards are posted on the board at the Lodge. He noted that Sodexho often receives comments that are not detailed. He asked if Sean would relay to the RA's and students need to be detailed when making suggestions or comments.
Sean noted that requests have been made for nutritional information about carbohydrates. He also noted that the areas should have carbohydrate conscience alternatives, such as grilled chicken from the grill. Sean noted that some cooks are willing to just make special orders, such as grilled chicken, and some are not when requested by students. Greg noted that nutritional values in addition with carbohydrate information is posted in a central location, it was requested that nutritional information be posted at stations.
Sean noted that the vegetable options are getting better and are better publicized. He noted several students concerns that during Lent they are not able to find meals to accommodate their diets.
Larissa noted a complaint that the Sub Connection closed at 6:30pm and a student was unable to get a sandwich before an evening class. She noted several complaints about Pub closing earlier than scheduled times and food/drinks not being available towards the last two hours before closing time.
Greg noted that a new food supervisor is assigned in the Overlook and Food Operations in University Center. They are training this week. He noted that with the addition of this supervisor, it is expected that the wait time at food stations will decrease and quality of service will increase.
Kathy noted, during an event, that several of the round tables had bubbles in them, making it hard for plates, glasses, etc. to sit properly on the table. Jeff stated that the tables are from the manufacturer Palmer Snyder. He noted that several have had to be replaced due to these defects. He is no longer ordering tables from Palmer Snyder. He also noted that the Mity Lite round tables in the Lodge have edges that are breaking. Repair kits have been ordered and will be installed on these tables. Replacement tables have been ordered for these and the repaired tables will become traveling tables to be used for campus events. The new replacement tables will remain in the Lodge for events.
Meeting adjourned at 10:10 a.m. The next FSAB meeting is March 11, 2005.
Respectfully submitted by Samantha Villarreal.