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Comprised of Cafeteria, Espresso, Sandwich Bar, and Vending Machines
Espresso Bar and Vending are profitableCafeteria and Sandwich Bar lose moneySince FY05-06 $838,057 used to cover
lossesCurrent cash deficit of $180,000
NSCC Food Services Overview2
Reason for Consultant Review
Current Food Services model is not sustainable
With future budget cuts predicted, college can’t continue to subsidize food services
Architect’s original concept: Build Student Center with food service component Students voted “NO”
Need to look at alternate solutions
3
Food Consultant’s Findings:
Current Cafeteria: Dated equipment Not central to campus, poor location/access 1960’s design concept; too large/ elementary school cafeteria design Cafeteria and espresso lack secure storage Old and energy inefficient dishwashing equipment drives use of
disposable tableware doesn’t meet standards for sustainability in food service .
Annual sales/far below average for similar size colleges Food cost is twice the industry standard for same size operations
Espresso Bar : Current location has poor security for retail products
Sandwich Bar: Improvised design with poor location and workflow
4
Food Service operations Inventory controls/security difficult with current layout Inefficient layout dictates staffing strategy w/high turnover
of PT staff; only 3 permanent FT employees for entire FS operations
Outdated service area and kitchen equipment make it difficult to maintain food quality
Poor layout leads to congestion at peak demand times; service extremely slow - Sales increase possible just by increasing throughput
Limited service in evening hours
5
Food Consultant’s Findings:
Food Service Goals6
Attain financial and operational efficiency Provide a broad variety of consistently high quality
foods Optimize the ability for customers to purchase food
quicklyExpand service to evening students without
substantially increasing labor costsIncrease the overall security of food products in
both retail and production areas.
Develop a food services operation that is economically sustainable.
Scenarios Considered
Keep all food service in Campus Center Divide the food service locations
Close the cafeteria, replace it with an Emporium in the Tech Building.
a. Espresso stays where it is b. Espresso is expanded to include the sandwich bar/deli and takes
over the “Green Room”
Move all, combined foodservice to the Tech Building a. Campus Center kitchen is decommissioned b. Campus Center kitchen continues to operate as the support kitchen
for the Tech emporium
Close Cafeteria and expand Espresso Hire outside management Vendors with mobile units Do nothing (not really an option)
Scenario Costs
Scenario College $ Capital $ Total Cost
Life Notes
Keep in CC + Renovate kitchen
$1,530,000
$0 $1,530,000
5 yrs Not central;tied to Library/IBrenovation
Tech Bldg + Espresso as is
$400,000 $530,000 $930,000 20 yrs Smaller kitchen;less food variety
Food in Tech Bldg Expand Espresso
$400,000 $770,000 $1,170,000
20 yrs Smaller kitchen; less food variety; No meeting room
All in Tech Bldg +New kitchen
$0 $1,015,000
$1,015,000
30 yrs No room in tech bldg for kitchen
All in Tech Bldg +Renv. CC kitchen
$400,000 $555,000 $955,000 30 yrs Smaller kitchen; less food variety
8
Recommended Scenario
Offers advantage of consolidating food service into one location near the center of campus traffic flow
Maintains the current kitchen which eliminates many design challenges inherent in building support kitchen in the Tech Building
Supported with a modest kitchen upgrade in Campus Center including developing secure dry and refrigerated storage and upgrading kitchen equipment
9
Completely replace Campus Center Food Service withan expanded Emporium in the Tech Building supported by the existing Campus Center kitchen