Food Service Advisory Board
October 28, 2005
8:00am – 9:00am
Members present: Jeff Davis, Pamela Mercer, Lindsey Barnes, Sean Falherty, Radek Lopusnik, Greg Soukup, Carly Williams
Members absent: Katie Collins, Kathy Griffith, Jonathon George, Austin Simonson, Ashley Thiesen
Jeff Davis opened the meeting at 8:30 am.
Outlook Manager. Jeff announced that Kate Campbell, Sodexho Overlook Cafè manager left during the summer and took a position at the Antlers Adams Mark Hotel. Jeanette Freyre has become the new Overlook manager. She is new to Sodexho and most recently worked at Starbucks downtown. Jeanette comes from a strong marketing background. The Overlook began the Fall semester without a manager and Greg handled all retail operations until Jeanette was hired.
Sodexho's Contract . Jeff noted that Sodexho is in its 4th year of a 5 year contract. This is a crucial year for rebidding. It is imperative to review all of Sodexho's operations. In order to better understand the quality of service and food provided here at UCCS, and in order for the committee to have personal experiences with each Sodexho operation on campus, the committee will be given Munch Money on their accounts.
Food Needs in Housing. Sean Flaherty noted that a student group has formed to discuss meal options. Sean noted that he will provide the results of the student group to the committee.
Lodge kitchen manager. Jeff announced that John Castro, Lodge chef, has accepted a position at Fountain Valley School. John's leaving date is yet to be determined. Greg noted that the new chef will be hired in the next 2 weeks.
Committee comments. Lindsay Barnes read a letter from Judith Rice Jones. The letter expressed concern of how healthy the food on campus. Suggestions were made for vegetarian dietary substitutions and lactose intolerance.
Jeff noted that the Lodge has a new kiosk for multi-nutritional values of the meals being served in the Lodge. There will also be links coming to the UCCS website that will address dietary queries. Lindsay noted concerns of vegetarian hamburgers being cooked on the same grill as meat burgers and about the presence of pesticides on vegetables being served. Greg noted that these concerns will be addressed.
Jeff noted that Greg will update the committee on progress of Sodexho recycling paper products. This issue was noted at the last FSAB meeting in the spring of 2005. Greg noted that oil was recycled in the past for bio-diesel fuel on campus. It is a separate contract but Greg will see where this program is currently.
Greg noted that all of the menus have created for this semester and the survey results are in for the mid-semester survey. Satisfaction and customer interaction has risen in residential dining. It was also noted that the majority of first year students live in the Housing Village, and the expectations of a first year student is different from those of 2nd, 3rd, and 4th year students. We are seeing a reduction in burger, fries, and pizza demands. Greg noted that he thinks the information on healthy eating is starting to take hold. Sodexho is serving more fresh vegetables, fresh salads, and entree salads. There are more vegetarian and vegan requests by students. Greg noted that Sodexho will have retail specials, for example, Caesar salad with freshly grilled bread. Greg will send out specials to campus via email.
Radek Lopusnik noted a concern about the time it takes to go through the Overlook Cafè. He noted that it last took him 20 minutes. Greg noted that he has timed up to six minute waits at certain food stations. He noted that an additional person is added to the Sub-connection during high-traffic periods. Greg noted that Sodexho is exploring pre-cooked burgers and chicken to reduce wait times at the Grill. A concern of fresh taste was noted. Cooking burgers and chicken take a minimum of 4 minutes. The wait times for the Pizza Hut and Grab-N-Go have also increased. Radek asked if customers could be given the option of pre-cooked or fresh grilled burgers and chicken at certain times of the day to reduce wait times.
Greg noted that specialty items have been added to the Grill menu. He noted that a second person will be added to the Grill to assist with busy times, which should reduce lines and wait time. Jeff noted that an additional person was placed at Jazzman's and this has helped with wait time. Radek noted that he is very pleased with the service of the Sodexho staff. Pamela noted that sometimes the wait time is10-15 minutes at the cashier.
Jeff explained to the committee how Munch Money works and the savings that the program provides. He noted that additional signage for the cashier lines would help with wait times, by isolating one line for Munch Money and cash. Greg noted that he will send out an email to campus promoting Munch Money and how is works.
Lindsay asked about the number of students utilizing Freshëns, is the space being utilized to its potential. Greg
Greg noted that it is frequented more often than the previous stir-fry station. Jeff noted that the space was originally designed to be used as a rotation of Colorado Springs restaurants. Unfortunately, only Tao Tao was willing to come to campus every Monday and they eventually discontinued this. Jeff noted that Freshëns came about from students and staff expressing interest in having a smoothie-bar option on campus. Lindsay asked if there was a request for a non-dairy product. Greg noted that Freshëns has upcoming lactose-intolerant, low-sugar, and fresh-fruit based products/menu. He noted that Freshëns is committed to changing menus every 18 months, which typically occur every 36 months or so with other companies. This November/December will bring some additional products to the menu. Pretzels have recently been added as well.
Lindsay noted that refillable cups would be a good way to promote recycling. Greg noted the possibility of promoting recycling during Earth Day. There have been free handouts during Earth Day for the last 3 years. Recycling bins are located upstairs at Jazzman's and in second floor lobby. Greg stated that he will check into signage to promote recycling at Jazzman's and Overlook Cafe. Greg noted that Earth Day coordination and communication on campus was hurried and rushed this last year. Lindsay suggested that communication begin earlier this year. She stated that she will get an email to Greg with contact information for the new SEAS president.
Carly Williams noted that last nights event food was wonderful. She also mentioned that John at the Lodge and Adam were both very friendly.
Greg will send out the food-service survey results.
Jeff will send out an email to announce when the Munch Money has been added to the committee's ID cards.
Lindsay asked about the smell in the Lodge. Jeff noted that the smell in the Lodge is a result air inversion caused by a downdraft of the building and air from the vents of the kitchen.
Meeting adjourned at 9:15 a.m. The next FSAB meeting is December 9, 2005, 8:00 � 9:00am in the UC Brooks Room.
Respectfully submitted by Samantha Villarreal.