Summary of Major Accomplishments AUXILIARY SERVICES FOOD SERVICES The record-breaking trend Food Services experienced over the last several years continued during Fiscal Year 2004. 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 2003-04 were as follows: Contract Semester Average Cost Rate Payment per Day 5-Day Plan $2,192 $1,096 $12.89 7-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 2003. 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, 2004. 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
Smoothies @ 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, 2003. 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
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 2004-05 Goals The Food Services Department has established the following objectives for FY 2004-05: 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
FOOD SERVICES - ALL UNITS Revenue (1) $ 20,824,859 100.0% $ 16,890,267 100.0% Cost of Sales 6,253,935 30.0% 5,348,935 31.7% Gross Profit 14,570,924 70.0% 11,541,332 68.3% Personal Services (2) 6,840,047 32.8% 6,763,816 40.0% Direct Expenses (2) 1,445,144 6.9% 2,649,060 15.7% Indirect Expenses (2) 661,476 3.2% 703,810 4.2% Total Operating Expenses 8,946,667 43.0% 10,116,686 59.9% Net Operating Income 5,624,257 27.0% 1,424,646 8.4% Depreciation 204,902 1.0% 222,278 1.3% Total Transfers 204,902 1.0% 222,278 1.3% Net Income $ 5,419,355 26.0% $ 1,202,368 7.1%
BOLTON DINING HALL Revenue (1) $ 5,552,840 100.0% $ 4,197,043 100.0% Cost of Sales 1,618,955 29.2% 1,336,331 31.8% Gross Profit 3,933,885 70.8% 2,860,712 68.2% Personal Services (2) 1,596,896 28.8% 1,400,732 33.4% Direct Expenses (2) 277,711 5.0% 600,462 14.3% Indirect Expenses (2) 188,058 3.4% 212,903 5.1% Total Operating Expenses 2,062,666 37.1% 2,214,097 52.8% Net Operating Income 1,871,219 33.7% 646,615 15.4% Depreciation 29,580 0.5% 32,733 0.8% Total Transfers 29,580 0.5% 32,733 0.8% Net Income $ 1,841,639 33.2% $ 613,883 14.6%
SNELLING DINING HALL Revenue (1) $ 5,921,740 100.0% $ 4,822,270 100.0% Cost of Sales 1,827,229 30.9% 1,594,554 33.1% Gross Profit 4,094,511 69.1% 3,227,716 66.9% Personal Services (2) 1,861,086 31.4% 1,733,217 35.9% Direct Expenses (2) 298,265 5.0% 697,985 14.5% Indirect Expenses (2) 240,365 4.1% 219,669 4.6% Total Operating Expenses 2,399,717 40.5% 2,650,871 55.0% Net Operating Income 1,694,794 28.6% 576,845 12.0% Depreciation 60,298 1.0% 61,970 1.3% Total Transfers 60,298 1.0% 61,970 1.3% Net Income $ 1,634,496 27.6% $ 514,875 10.7%
OGLETHORPE DINING HALL Revenue (1) $ 5,511,113 100.0% $ 4,355,962 100.0% Cost of Sales 1,305,829 23.7% 1,049,131 24.1% Gross Profit 4,205,285 76.3% 3,306,830 75.9% Personal Services (2) 1,504,239 27.3% 1,415,644 32.5% Direct Expenses (2) 259,676 4.7% 563,403 12.9% Indirect Expenses (2) 128,511 2.3% 143,003 3.3% Total Operating Expenses 1,892,425 34.3% 2,122,051 48.7% Net Operating Income 2,312,859 42.0% 1,184,780 27.2% Depreciation 46,677 0.8% 47,937 1.1% Total Transfers 46,677 0.8% 47,937 1.1% Net Income $ 2,266,182 41.1% $ 1,136,843 26.1%
TATE CENTER FOOD SERVICES Revenue (1) $ 862,827 100.0% $ 784,774 100.0% Cost of Sales 381,841 44.3% 330,488 42.1% Gross Profit 480,986 55.7% 454,287 57.9% Personal Services (2) 659,923 76.5% 716,439 91.3% Direct Expenses (2) 257,554 29.9% 431,745 55.0% Indirect Expenses (2) 46,308 5.4% 77,273 9.8% Total Operating Expenses 963,785 111.7% 1,225,457 156.2% Net Operating Income (482,800) -56.0% (771,171) -98.3% Depreciation 19,796 2.3% 69,116 8.8% Total Transfers 19,796 2.3% 69,116 8.8% Net Income $ (502,596) -58.2% $ (840,287) -107.1%
MCWHORTER DINING HALL Revenue (1) $ 784,105 100.0% $ 722,991 100.0% Cost of Sales 253,916 32.4% 233,551 32.3% Gross Profit 530,189 67.6% 489,440 67.7% Personal Services (2) 278,450 35.5% 388,486 53.7% Direct Expenses (2) 51,766 6.6% 47,023 6.5% Indirect Expenses (2) 23,024 2.9% 26,161 3.6% Total Operating Expenses 353,240 45.1% 461,671 63.9% Net Operating Income 176,949 22.6% 27,769 3.8% Depreciation 38,871 5.0% 594 0.1% Total Transfers 38,871 5.0% 594 0.1% Net Income $ 138,078 17.6% $ 27,175 3.8%
FOOD SERVICE CATERING Revenue (1) $ 514,670 100.0% $ 443,338 100.0% Cost of Sales 193,613 37.6% 131,719 29.7% Gross Profit 321,057 62.4% 311,619 70.3% Personal Services (2) 195,805 38.0% 274,639 61.9% Direct Expenses (2) 82,587 16.0% 71,489 16.1% Indirect Expenses (2) 2,889 0.6% 5,817 1.3% Total Operating Expenses 281,281 54.7% 351,945 79.4% Net Operating Income 39,776 7.7% (40,325) -9.1% Depreciation 4,394 0.9% 4,394 1.0% Total Transfers 4,394 0.9% 4,394 1.0% Net Income $ 35,382 6.9% $ (44,719) -10.1%
FOOD SERVICE SATELLITE OPERATIONS Revenue (1) $ 937,022 100.0% $ 999,643 100.0% Cost of Sales 432,234 46.1% 487,157 48.7% Gross Profit 504,788 53.9% 512,486 51.3% Personal Services (2) 493,503 52.7% 582,269 58.2% Direct Expenses (2) 103,198 11.0% 106,468 10.7% Indirect Expenses (2) 14,445 1.5% 13,767 1.4% Total Operating Expenses 611,146 65.2% 702,504 70.3% Net Operating Income (106,358) -11.4% (190,018) -19.0% Depreciation 5,286 0.6% 5,535 0.6% Total Transfers 5,286 0.6% 5,535 0.6% Net Income $ (111,644) -11.9% $ (195,552) -19.6%
MEMORIAL HALL FACULTY CENTER Revenue (1) $ 95,734 100.0% $ 110,848 100.0% Cost of Sales 47,583 49.7% 37,455 33.8% Gross Profit 48,151 50.3% 73,393 66.2% Personal Services (2) 36,651 38.3% 98,718 89.1% Direct Expenses 9,700 10.1% 12,173 11.0% Indirect Expenses 1,392 1.5% 3,539 3.2% Total Operating Expenses 47,744 49.9% 114,431 103.2% Net Operating Income 407 0.4% (41,037) -37.0% Depreciation - 0.0% - 0.0% Total Transfers - 0.0% - 0.0% Net Income $ 407 0.4% $ (41,037) -37.0%
FOOD SERVICES - CHICK-FIL-A Revenue (1) $ 601,425 100.0% $ 453,398 100.0% Cost of Sales 192,735 32.0% 148,549 32.8% Gross Profit 408,690 68.0% 304,849 67.2% Personal Services (2) 159,043 26.4% 153,673 33.9% Direct Expenses (2) 79,783 13.3% 118,311 26.1% Indirect Expenses (2) 2,350 0.4% 1,677 0.4% Total Operating Expenses 241,176 40.1% 273,661 60.4% Net Operating Income 167,514 27.9% 31,188 6.9% Depreciation - 0.0% - 0.0% Total Transfers - - Net Income $ 167,514 27.9% $ 31,188 0.0%
FOOD SERVICES - EAST VILLAGE COMMONS Revenue (1) $ 286 100.0% $ - 0.0% Cost of Sales - 0.0% - 0.0% Gross Profit 286 100.0% - 0.0% Personal Services (2) 43,644 15275.0% - 0.0% Direct Expenses (2) 7,354 2573.7% - 0.0% Indirect Expenses (2) 14,132 4946.2% - 0.0% Total Operating Expenses 65,129 22794.8% - 0.0% Net Operating Income (64,844) -22694.8% - 0.0% Depreciation - 0.0% - 0.0% 0.0% 0.0% Total Transfers - - 0.0% Net Income $ (64,844) -22694.8% $ - 0.0%
FOOD SERVICES - RED CLAY CAFÉ Revenue (1) $ 97 100.0% $ - 0.0% Cost of Sales - 0.0% - 0.0% Gross Profit 97 100.0% - 0.0% Personal Services (2) 10,808 11118.9% - 0.0% Direct Expenses (2) 14,973 15404.4% - 0.0% Indirect Expenses (2) 0.0% - 0.0% Total Operating Expenses 25,781 26523.3% - 0.0% Net Operating Income (25,683) -26423.3% - 0.0% Depreciation - 0.0% - 0.0% 0.0% 0.0% Total Transfers - - 0.0% Net Income $ (25,683) -26423.3% $ - 0.0%
FOOD SERVICES - STUDENT LEARNING CENTER COFFEE SHOP Revenue (1) $ 43,000 100.0% $ - 0.0% Cost of Sales - 0.0% - 0.0% Gross Profit 43,000 100.0% - 0.0% Personal Services (2) 0.0% - 0.0% Direct Expenses (2) 2,577 6.0% - 0.0% Indirect Expenses (2) 0.0% - 0.0% Total Operating Expenses 2,577 6.0% - 0.0% Net Operating Income 40,423 94.0% - 0.0% Depreciation - 0.0% - 0.0% 0.0% 0.0% Total Transfers - - 0.0% Net Income $ 40,423 94.0% $ - 0.0%
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