AUXILIARY SERVICES FOOD SERVICES

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Elisabeth Hunter
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1 Summary of Major Accomplishments AUXILIARY SERVICES FOOD SERVICES The record-breaking trend Food Services experienced over the last several years continued during Fiscal Year The Department saw an impressive growth of 17.19% in meal plan sales over the previous year, a total of 6,770 meal plan contracts. The Department continues to experience high sales in seven-day meal plans, with a total of 4,963 purchased this year. Due in part to extended hours at Snelling Dining Commons (open until midnight), and a parking validation program whereby the Department provides free parking for one hour in the South Campus Parking Deck after 5:00 p.m., Food Services realized an all-time high of 1,493 off-campus meal plan participants. The contract rates for the two meal plan options for FY were as follows: Contract Semester Average Cost Rate Payment per Day 5-Day Plan $2,192 $1,096 $ Day Plan $2,394 $1,197 $10.23 During FY 2004 the Food Services Department was selected by the Student Affairs Division to receive the Collaborative Teamwork Award for its participation in the development of the new Student Accounts System, implemented during MayMester This online service for Housing and Food Services has provided convenience for students to validate and pay for meal plans via the internet. One immediate result of the implementation of this system is the reduction of staffing needs for meal plan registration at the beginning of each semester. Construction of the East Village Commons was completed July 1, This unit is already receiving rave compliments on the facility and service to customers. Food concepts include: Red Clay Café - a la carte dining Sweet Java Brown s - coffee and pastries Frostworks - premium ice cream, yogurt, sundaes Between the Bread - specialty sandwiches and soups Village Market - convenience store The Village Summit - meal plan service and fixed price dining The Village Green - salads, toppings, dressings Egg Works - made to order omelets Headliners - hot entrees and vegetable sides Giorgio s & Co. - pizza and pasta Upper East Side Deli - sandwiches, wraps and soup Just Veggies - vegetarian cuisines Blue Steel Grill - made to order grilled sandwiches C-59

2 UGA - smoothies, fruit, ice cream, desserts The Filling Station - hot and cold beverages In partnership with Jittery Joe s, the Department opened a coffee shop in the Student Learning Center in August, This joint venture has been a success for both partners and has received numerous compliments from students, faculty and staff. In order to support the expansion of Food Services operations on campus, the Department added 10,000 square feet of freezer capacity at the Central Food Storage facility, and replaced existing freezers that were more than 30 years old. In order to provide greater customer service in all the dining commons and the Bulldog Café, Food Services installed the necessary equipment and joined the PAWS (Personal Access Wireless/Walkup System) campus wireless network. This system affords students wireless access to the internet from their laptops in the dining commons and cafes. The Department also implemented continuous service in all dining commons this year. In FY 2004 the Department was again recognized by the National Association of College and University Food Services with three Loyal E. Horton Awards, bringing the total Horton Award count to 50. These awards were two Bronze Awards for Residence Hall/Special Events and one Bronze Award for Catering/Special Event. In addition the Department s culinary team won a Bronze Medal in the NACUFS Regional Culinary Challenge. UGA Food Services was featured in the following publications: Newspapers Columns Red and Black Trade Publications Food Service Director On Campus Hospitality Food Management Restaurants and Institutions Nation's Restaurant News Sampler Campus Dining Today Foodservice Equipment & Supplies College Services The Food Operations Manager was elected to serve as President-Elect for the NACUFS Southern Region. The Unit Head served on the faculty of two marketing programs this year: Innovative Marketing Solutions for the Campus Community sponsored by the National Association of College Auxiliary Services; and the National Association of College and University Food Services Marketing Institute. In addition, the Unit Head represented C-60

3 NACUFS at the National Association of College and University Business Officers national conference at the Entrepreneur Showcase, which featured entrepreneurial efforts by various professional associations and their members. During the year, the Department was recognized by United Way for the Day of Caring project. The Department Head was recognized as a Community Champion at the Georgia Community Action Association Human Rights Day Conference which was held in Atlanta, Georgia. This conference recognized the Department s involvement in the Full Plate food recovery program. This program distributes left over food from the dining centers to homeless feeding sites in the greater Athens area. Summary of FY Goals The Food Services Department has established the following objectives for FY : 1. Increase meal plan sales by increasing off-campus student participation and increasing seven-day meal plan sales. 2. Renovation of Oglethorpe Dining Commons to increase customer satisfaction and increase menu selection. 3. Add a new food concept to Bulldog Café. 4. Expand the use of biometrics to include the timekeeping system. C-61

4 FOOD SERVICES - ALL UNITS Revenue (1) $ 20,824, % $ 16,890, % Cost of Sales 6,253, % 5,348, % Gross Profit 14,570, % 11,541, % Personal Services (2) 6,840, % 6,763, % Direct Expenses (2) 1,445, % 2,649, % Indirect Expenses (2) 661, % 703, % Total Operating Expenses 8,946, % 10,116, % Net Operating Income 5,624, % 1,424, % Depreciation 204, % 222, % Total Transfers 204, % 222, % Net Income $ 5,419, % $ 1,202, %

5 BOLTON DINING HALL Revenue (1) $ 5,552, % $ 4,197, % Cost of Sales 1,618, % 1,336, % Gross Profit 3,933, % 2,860, % Personal Services (2) 1,596, % 1,400, % Direct Expenses (2) 277, % 600, % Indirect Expenses (2) 188, % 212, % Total Operating Expenses 2,062, % 2,214, % Net Operating Income 1,871, % 646, % Depreciation 29, % 32, % Total Transfers 29, % 32, % Net Income $ 1,841, % $ 613, %

6 SNELLING DINING HALL Revenue (1) $ 5,921, % $ 4,822, % Cost of Sales 1,827, % 1,594, % Gross Profit 4,094, % 3,227, % Personal Services (2) 1,861, % 1,733, % Direct Expenses (2) 298, % 697, % Indirect Expenses (2) 240, % 219, % Total Operating Expenses 2,399, % 2,650, % Net Operating Income 1,694, % 576, % Depreciation 60, % 61, % Total Transfers 60, % 61, % Net Income $ 1,634, % $ 514, %

7 OGLETHORPE DINING HALL Revenue (1) $ 5,511, % $ 4,355, % Cost of Sales 1,305, % 1,049, % Gross Profit 4,205, % 3,306, % Personal Services (2) 1,504, % 1,415, % Direct Expenses (2) 259, % 563, % Indirect Expenses (2) 128, % 143, % Total Operating Expenses 1,892, % 2,122, % Net Operating Income 2,312, % 1,184, % Depreciation 46, % 47, % Total Transfers 46, % 47, % Net Income $ 2,266, % $ 1,136, %

8 TATE CENTER FOOD SERVICES Revenue (1) $ 862, % $ 784, % Cost of Sales 381, % 330, % Gross Profit 480, % 454, % Personal Services (2) 659, % 716, % Direct Expenses (2) 257, % 431, % Indirect Expenses (2) 46, % 77, % Total Operating Expenses 963, % 1,225, % Net Operating Income (482,800) -56.0% (771,171) -98.3% Depreciation 19, % 69, % Total Transfers 19, % 69, % Net Income $ (502,596) -58.2% $ (840,287) %

9 MCWHORTER DINING HALL Revenue (1) $ 784, % $ 722, % Cost of Sales 253, % 233, % Gross Profit 530, % 489, % Personal Services (2) 278, % 388, % Direct Expenses (2) 51, % 47, % Indirect Expenses (2) 23, % 26, % Total Operating Expenses 353, % 461, % Net Operating Income 176, % 27, % Depreciation 38, % % Total Transfers 38, % % Net Income $ 138, % $ 27, %

10 FOOD SERVICE CATERING Revenue (1) $ 514, % $ 443, % Cost of Sales 193, % 131, % Gross Profit 321, % 311, % Personal Services (2) 195, % 274, % Direct Expenses (2) 82, % 71, % Indirect Expenses (2) 2, % 5, % Total Operating Expenses 281, % 351, % Net Operating Income 39, % (40,325) -9.1% Depreciation 4, % 4, % Total Transfers 4, % 4, % Net Income $ 35, % $ (44,719) -10.1%

11 FOOD SERVICE SATELLITE OPERATIONS Revenue (1) $ 937, % $ 999, % Cost of Sales 432, % 487, % Gross Profit 504, % 512, % Personal Services (2) 493, % 582, % Direct Expenses (2) 103, % 106, % Indirect Expenses (2) 14, % 13, % Total Operating Expenses 611, % 702, % Net Operating Income (106,358) -11.4% (190,018) -19.0% Depreciation 5, % 5, % Total Transfers 5, % 5, % Net Income $ (111,644) -11.9% $ (195,552) -19.6%

12 MEMORIAL HALL FACULTY CENTER Revenue (1) $ 95, % $ 110, % Cost of Sales 47, % 37, % Gross Profit 48, % 73, % Personal Services (2) 36, % 98, % Direct Expenses 9, % 12, % Indirect Expenses 1, % 3, % Total Operating Expenses 47, % 114, % Net Operating Income % (41,037) -37.0% Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ % $ (41,037) -37.0%

13 FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 601, % $ 453, % Cost of Sales 192, % 148, % Gross Profit 408, % 304, % Personal Services (2) 159, % 153, % Direct Expenses (2) 79, % 118, % Indirect Expenses (2) 2, % 1, % Total Operating Expenses 241, % 273, % Net Operating Income 167, % 31, % Depreciation - 0.0% - 0.0% Total Transfers - - Net Income $ 167, % $ 31, %

14 FOOD SERVICES - EAST VILLAGE COMMONS Revenue (1) $ % $ - 0.0% Cost of Sales - 0.0% - 0.0% Gross Profit % - 0.0% Personal Services (2) 43, % - 0.0% Direct Expenses (2) 7, % - 0.0% Indirect Expenses (2) 14, % - 0.0% Total Operating Expenses 65, % - 0.0% Net Operating Income (64,844) % - 0.0% Depreciation - 0.0% - 0.0% 0.0% 0.0% Total Transfers % Net Income $ (64,844) % $ - 0.0%

15 FOOD SERVICES - RED CLAY CAFÉ Revenue (1) $ % $ - 0.0% Cost of Sales - 0.0% - 0.0% Gross Profit % - 0.0% Personal Services (2) 10, % - 0.0% Direct Expenses (2) 14, % - 0.0% Indirect Expenses (2) 0.0% - 0.0% Total Operating Expenses 25, % - 0.0% Net Operating Income (25,683) % - 0.0% Depreciation - 0.0% - 0.0% 0.0% 0.0% Total Transfers % Net Income $ (25,683) % $ - 0.0%

16 FOOD SERVICES - STUDENT LEARNING CENTER COFFEE SHOP Revenue (1) $ 43, % $ - 0.0% Cost of Sales - 0.0% - 0.0% Gross Profit 43, % - 0.0% Personal Services (2) 0.0% - 0.0% Direct Expenses (2) 2, % - 0.0% Indirect Expenses (2) 0.0% - 0.0% Total Operating Expenses 2, % - 0.0% Net Operating Income 40, % - 0.0% Depreciation - 0.0% - 0.0% 0.0% 0.0% Total Transfers % Net Income $ 40, % $ - 0.0%

17 FOOD SERVICES Department Head J. Michael Floyd Maintenance Coordinator Sammy Johnson Materials Manager Sam Phillips Dietary Specialist Pat Brussack Business Manager Terry Caven Maintenance Central Food Storage Nutritionist Angela Garcia Accountant II Cynthia Malcolm Computer Services Coordinator Chris Wilkins Personnel Coordinator Beverly Sexton Laundry Food Operations Manager-Cash Operations Tom Woodson Food Operations Manager Residential & Training Table Dining Jeanne Fry Bulldog Café Manager I Nancy Blackmon Manager I Marta Givens Catering Manager I Marie Powell Bolton Dining Commons Snelling Dining Hall Oglethorpe Dining Commons The Village Summit Eateries Red Clay Cafe Manager II Wayne Fair Manager II Rachel Hammond Manager II Susan Van Gigch Manager II Janet Rawlings Dawg Snacks Dawg Bone Creamery Bone Appetit Faculty Center Dawg Bites Sit Up & Snack Tween the Pages

AUXILIARY AND ADMINISTRATIVE SERVICES FOOD SERVICES

AUXILIARY AND ADMINISTRATIVE SERVICES FOOD SERVICES The record-breaking trend Food Services has experienced over the past several years continued during Fiscal Year 2007. There was an impressive growth