Going Self-Op

The college had two objectives: Open a new food service facility for its 800 resident students and take back management of the food services from its food service contractor.

We were retained to develop the new management system and structure and help guide the transition. The project included planning and designing a new dining hall and central commissary for the campus’s five food service outlets; renovation of the campus center café, and open a new vending café in the library.

Tom Mac Dermott worked on the strategic plan and Angela Phelan led the team that designed the food service facilities.

The Strategic Plan: We met with the college’s president and other administrators to learn their expectations. The college employed a capable general manager for its separate, $1.5 million public catering operation and would become Food Service Director for all campus services.

We developed a management structure for the combined food service operation, designed the staffing plan, operating system and the financial reporting structure, tied into the college’s accounting system. We forecast revenue and developed the first year’s operating budget.

Design: Angela Phelan headed the design team that developed:

• A new, efficient central kitchen that provides fresh foods for all food service facilities.
• An attractive food court-style servery with an open hearth pizza oven and exhibition cooking as focal points.
• A new, carpeted 100-seat dining area.
• Renovation of the campus center café.
• The library café, featuring a coin-operated coffee/espresso machine, vended fresh and packaged foods, snacks and cold drinks, and comfortable, living room-like furnishings.

Outcome: The college now has a complete, responsive food service operation that meets the needs of the diverse campus population and contributes to the bottom line.