the side dish
UNIVERSITY DINING SERVICES
SPRING 2013
Finals Frenzy Fun Run will be held on May 10th at 3pm at the front of Debot. Sign up online at uwsp
dining or at the event to run the 5k, or walk the 3k. The first 250 to register will get a free t-shirt!
It’s free for students, and $5.00 for all non-UWSP students. UWSP residence halls with the highest
percentage of participants on the day of the event will win a traveling trophy!
Volunteers are needed! If you would like to help, or have further questions about the event, please
contact Lauryn Semling at lseml447.uwsp.edu
DINING SCORES THE HIGHEST EVER EBI SCORE
POINTER PLATE PROGRAM & SWIPE TRADES
Dining scored a 5.22 on the Fall 2012 EBI benchmark
marking the fourth straight year we have beat the
national benchmark. The last national benchmark
was 4.74. The former dining contractor never beat
the national benchmark. Areas rated: food quality,
cleanliness, environment, staff service, service hours,
variety of dining plans, and value of plans.
Although we are not sure of the complete history
of Pointer Plates, we do know a few pieces. In the
contractor’s last year, there were only 3 Pointer Plates
offered in the Food Court and 3 offered in Lower.
Currently, there are more than 4 dozen Pointer Plates
offered across both locations.
LARGEST CAMPUS EMPLOYER
Dining continues to be the number one employer
of students on campus with approximately 425
students working across campus. Student payroll
will exceed $1.3 million this year. The average student
wage is $8.45, with students working 12 hours per
week. The average student manager wage is $9.53,
with 21 hours per week.
SWIPES USED SET RECORD
Dining has increased plan participation from 81%
in 2009 to just under 100% in 2013. In 2008/09,
855,387 meals were served. This year we will serve
approximately 1,225,000 meals which is 370,000
more or a 43% increase in 4 years.
We increased optional off-campus dining plans from
208 in 2008/09 to 703 in 2012/13 – an increase of 495
plans or 3 times the amount. This is a good indicator
of the perceived value of our plans to upper-class
students.
As far as swipe-trades go, the lunch rate was $2.75
and dinner was $3.25 back in 2008/09. Additionally,
you could not use swipe-trades in Lower at the same
times that Upper was open. Currently, the rate is $4.25
at all times and there is no meal period restriction.
Additionally, the daily swipe limit will change from
12 this year to unlimited in 2013-14.
SUSTAINABILITY INITIATIVES
Local food purchases were a negligible amount in
2008/09. The contractor actually used instant mashed
potatoes with all of the farms down in Plover growing
potatoes. Currently we purchase around 28% local
foods including dairy, produce, pizza, chicken, beef,
and many types of prepared foods.
Food waste at DeBot was 4 ounces per student per
meal before we took over. That number is now close
to 1 ounce per student per meal. Student supported
programs, like tray-free dining, not only helped reduce
waste, but set the bar for other UW dining services.
A significant amount of food waste is composted
on-campus by our friends at Facility Services. Many
of our practices have helped assist the University in
being recognized by The Princeton Review and other
organizations.
the side dish
UNIVERSITY DINING SERVICES
SPRING 2013
RECOGNITION
CAMPUS CONNECTIONS
In our second year, we won a NACUFS Silver Award for
a special Catering event. This year we are submitting
A Dinner to Remember (Titanic) in the category of
Residential Dining Theme Event. We are confident that
we will have another medal win.
Two members of our core management team
graduated from UWSP, so they have a very good
understanding of the campus community and student
needs. Becky Konkol, DUC Manager, graduated with
a Dietetics degree; and Calvin Winters, Purchasing/
Receiving Manager graduated in 2011
with a Business degree.
FUTURE PROJECT
Dining is collaborating with several student organizations
to gather input and ideas for a renovation update to
DeBot. The tentative timeline is late-spring/summer
of 2016 to fully update the dining room, c-store, and
common areas. A student group recently visited UW
Madison’s new marketplaces and we are working with
Rippe Design for conceptual drawings. This project
would create a true north-end student center for dining,
special events, and meetings given the proximity to
many of the residential halls.
SPECIAL EVENTS THIS YEAR
Dining offers all kinds of special events – compare us
to other UWs. This year: Fiesta Mexicana, Wisconsin
Artisan Cheese, Oktoberfest, Fall Steak Night, Fall
Harvest Dinner, Halloween Celebration, Olives & Olive
Oils, Iron Chef Point, Thanksgiving Dinner, World of
Cranberries, Dinner at Hogwarts, Caribbean Carnival,
Chocolate Madness, Mac & Cheese Extravaganza,
Finals Frenzy December, Indian Curry Night, Super Bowl
Celebration, Chinese New Year, Steak and Shrimp Night,
Citrus Fruits, St. Patty’s Day, Going Nuts, Brewers Opening
Day, Guest Chef Dinner, Cinco de Mayo, Hawaiian Luau,
Finals Frenzy – Chips n Dips.
Karen Witkowski, Lower Manager, has been serving
the campus community for nearly 30 years and has
seen all the trends in dining come and go. She serves
as our institutional food memory archives.
Don’t miss Finals Frenzy at Debot
& good luck with upcoming finals!