January 2013

SASA Conference January 2012 Dining/ Food Work Group Meeting Notes

 George will be assembling a spread sheet to share with each university, policy specific information, to enable each university to see how they compare.

 All campuses lose money in catering – the amounts vary based on costs included – student meal plans subsidize the loss.

 All are unsuccessful at sticking to a standard menu. Customization occurs on a daily basis. When customizing, prices are set according to cost.

How do you calculate % of local purchasing:

 Leed certification defines local as 250 miles. There is an extensive document under Leed certification explaining the lead points available based on distributor location, manufacturer location and ingredient supply location.  No one has a standard % per item or category that they are willing to pay to purchase local. It is mostly a gut

check if they feel they can do it or not.  ASHE defines local as 200 miles.  Each university defines local differently.

Allergies/Meal plan:

 Most of us have policies related to accommodating students with allergies so the meal plan is usable for that student.

 We all feel with that if the student works with us we can accommodate any issue.  Parents seem to be more concerned than the student  Rarely, if not at all, have we had to excuse a person from a meal plan based on our inability to accommodate a

dietary need.  Dieticians play a vital role.

Pop‐ups and POS devices:

 A few schools have tried/ are offering Pop‐ups  Blackboard, CBORD and Omni all offer portable devices to use with Pop‐ups.  Pop‐ups are offering services in areas we are not operating however they are proving to be a service rather than

a revenue generator at this point.

Uniforms:

 We all require our staff to be in uniform although uniforms vary from university to university. Uniforms range from tee‐shirts to chef coats.

 Most require slip resistant shoes and a few offer Steel toes shoes for certain workers.  Washing of uniforms vary from university to university. Some launder themselves, some send it out and some

offer both. In most cases, sending laundry out to be washed costs more than washing in house. 1 Payroll deduction for uniforms is no longer permitted.

Labor:

 We discussed how we were handling the 10 hour span of time payroll adjustment.

 

Healthy eating/ what students are actually buying:

 We all feel that both healthy and popular choices need to be offered.  Our job is to educate and provide choices – although the end decision is the consumers.  We need to be prepared to answer questions about what we are doing to make our campuses “more healthy”  Our perception of healthy is not necessarily what consumers view as healthy – consumers believe healthy to be

fresh ingredients, customized and made to order.

Submitted by Bill McNamara Auxiliary Services Corporation of SUNY Cortland Director of Dining Services Office: 607‐753‐2424 Fax: 607‐753‐4847