Colorado State University Lory Student Center Dining Services Program Review 2007
Mission “to sell a variety of food and beverages, in a safe and sanitary environment for the best possible value to a diverse customer base at Colorado State University”
Historical Overview 1962
1968
1984 – 1 st Renovation
1997 – Flood Damage
2002 – Pre-Renovation
2004 – Construction
2004 – Grand Opening
2004 – Eight self-operated venues and six partners
Strengths Responsiveness to customers Strong financial management tools Employee satisfaction with work environment Collaboration with College of Applied Human Sciences Collaboration with Residential Dining Services on events and board plans
Awards Aspen Grille Restaurant
Awards Catering Services
Awards Best of CSU 2007 Best Place to Hang Out Between Classes – 1st Place, Ramskeller Best On-Campus Lunch Venue – 1st Place, Spoons Best On-Campus Lunch Venue – 2nd Place, Panda Express Best On-Campus Lunch Venue – 3rd Place, Ramskeller/That’s A Wrap (tie) Best Bagel Shop – 3rd Place, Bagel Place Best Smoothie – 3 rd Place, Sweet Sinsations
Challenges
Maintain consistent and adequate staffing levels of student employees with their varying schedules and school being their primary focus Physical constraints of the Lory Student Center: Only two service elevators A shared back dock area with three truck bays that serve all retail operations, the CSU Bookstore, and other LSC departments and organizations All receiving for the LSC must pass through a portion of the main kitchen and salad area to get to the rest of the building, creating security and sanitation issues Limited metered parking for customers
Financial History
Convenience Accounts
Financial Reporting
Managers’ Weekly P&L Profit and Loss Statement Lory Student Center Dining Services Unit Name: Beginning Date: Ending Date: Yearly BudgetWeek 1 -2%Week 3 - 4%Monthly Total% Sales (Object & Subobject) Food Sales (4385 FS) #DIV/0! 0 Hospitality Beverages (4385 HB) #DIV/0! 0 Convenience Account Dollars (4385 RMC) #DIV/0! 0 Conference Revenue (4387) #DIV/0! 0 Other Auxiliary Revenue (4388) #DIV/0! 0 Gratuities (4388 GRA) #DIV/0! 0 U Club Membership (4388 UCI) #DIV/0! 0 U Club Payroll Deductions (4388 UCP) #DIV/0! 0 Department Food Sales (4800 FS) #DIV/0! 0 Department Hospitality Beverages (4800 HB) #DIV/0! 0 Department Gratuities (4800 GRA) #DIV/0! 0 Department Conference Revenue (4800 OCS Athletics Only) #DIV/0! 0 Auxiliary Food Sales (4900 FS) #DIV/0! 0 Auxiliary Hospitality Beverages (4900 HB) #DIV/0! 0 Auxiliary Gratuities (4900 GRA) #DIV/0! 0 Total Sales Revenue00#DIV/0!0 0 Week Revenue Notes & Comments Week Revenue Notes & Comments Cost of Food (Object & Subobject) Primary Vendors (7002 PV) #DIV/0! 0 Bakery (7002 BAK) #DIV/0! 0 Other Vendors (7002 OTH) #DIV/0! 0 Produce (7002 PRO) #DIV/0! 0 Hospitality Beverages (7002 HB) #DIV/0! 0 Beverages (7002 BEV) #DIV/0! 0 Coremark (7002 COR) #DIV/0! 0 Dairy (7002 DAR) #DIV/0! 0 Coffee (7002 COF) #DIV/0! 0 All Others Cost of Sales Not Listed Above #DIV/0! 0 Total Cost of Food00#DIV/0!0 0
Unique Departmental Features Hybrid approach of self-operated and franchise dining locations 140 student employees, and 25 of these employees are in supervisory positions; 18 career staff
Student Support/Retention Student employment Event promotions Internship programs Academic partnership RamWelcome
Meeting Changing Student Needs Re-opening of Bagel Place 2 Cram A Latte Department of Food Sciences and Nutrition practicum Hands-on experience Local/sustainable Bye Bye Wishbones, Hello Spoons
Support for Cultural Diversity Guest chef at Aspen Grille Jerry’s international menu Cultural celebrations allowed to use kitchen equipment when possible Support groups with freebies and coupons
Future Remington House Academic Instruction Building New parking garage retail space A commitment to continuous improvement through focus groups, one-on-ones, and survey mechanisms Extend collaborative efforts with academics to integrate student learning Improved sustainability efforts Phase II Master Plan 2013
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