1. Commissary Module Ohio University Culinary Services

2.  8,100 students on a meal plan  3.8 million meals served a year  Units  3 Dining Halls  3 Convenience Stores  4 Coffee shops  Food Court  Full Service Catering  4 Regional Campuses  2 Coffee/Food Carts  Casual Fine Dining Restaurant Ohio University Culinary Services

3.  Reduction in full time labor  Create efficiencies  Control quality  Commissary Module available in FoodPro  The CSK is supporting our board, retail and catering operations Decision to create the Culinary Support Kitchen (CSK)

4.  Cook chill operation  Smoker  Full time butcher  Processing of large quantities of stock items  Chicken and beef products  Bulk retail production CSK Operation

5.  Aurora  Working with Jerry C and Jim C  Web meetings, emails, phone conversations  Trip to Syracuse University and Detroit MGM  Team sent to meet Jim Ponzi at Syracuse  Taste testing at Detroit MGM cook chill operation Preparing for the Commissary Module

6.  Basic process  Linking of recipes and inventory numbers  Load leveling and updating  Creation of the Location  Order Groups, Inventory Book, Production Departments, etc. Overview of the Commissary Module

7.  Naming and numbering of recipes  Process of entering recipes into locations  Sharing of information Creation of Standard Operating Practices

8.  Working with non FoodPro Users  Education  Clear and manageable SOPs  Too much too fast  Take time to test and share information with Aurora Challenges

9.  Reduction of labor  We have cut 5 full time cook positions  Reduced labor hours  Efficiencies  Warehouse and Deliveries  CSK located in same building as our warehouse  Less deliveries of stock items to units Successes

10.  Quality  High Quality  Consistent Product Successes

11.  Very happy with the results  Commissary Module critical in the success of the CSK Conclusion