Food Services Advisory Council
February 15, 2016
2:00 PM
Business Services Conference Room (Bldg. 8, Rm. 1106)
Members Present: Terri Ellis (Chair), John Nuszkowski, Kevin Anderson, Janice Anglin, Katherine Coufal,
Chris Gabbard, Jacqueline Shank, Glenda Kelsey, Meghan Niemczyk.
Members Absent: Jennifer Spaulding-Givens, Barbara Dupuis, Connor Klein, Sabrina Sorrentino
Others Present: Vince Smyth (A&F), Shane Borden (Business), Dave Jordan (Chartwells), Courtney Wolf
(Chartwells), Korey Konopasek (Chartwells),
The meeting was called to order at 2:00 PM by Terri Ellis (Chair)
1. Approval to Audio Record Meeting
Terri notified members that the meeting was being recorded to assist when writing meeting
minutes.
2. Approve October 26th, 2015 Minutes
Terri asked members to review the minutes from the October 26, 2015 meeting. Megan
Niemczyk moved to accept the minutes as written and seconded by John Nuszkowski. The
motion passed unanimously with no discussion.
3. Ratification of Vice Chair
Vince Smyth let the members know the President ratified Jacqueline Shank as Vice Chair.
4. Facilities Report
Vince stated at this time there are no major contractual changes or issues. There are 16 months
left on the current contract with Chartwells. We will be going out to the market with an ITN
sometime this fall or spring 17.
There are currently no plans for any new venue, buildout or renovation.
5. Fall Survey Results/Marketing
Korey Konopasek mentioned the fall survey had double the completions compared to the
previous year. The strongest survey areas are “staff being friendly” and “courtesy” followed by
“cleanness of the dining area”. Dave Jordan discussed Chartwells engaging in table touches to
gather information starting in the Boathouse. Dave mentioned Student Government asked
Chartwells to redo the menu at the Boathouse by reducing the amount of items on the menu
and provide better quality of food. Dave stated they got a lot of complaints and concerns about
items they removed from the menu and as a result it has again changed twice adding items back
to the menu. Dave mentioned Chartwells is waiting on the preference survey to see if more
changes are needed. The next item Dave discussed was the Fresh Eyes Survey. Dave requested
this from corporate as a way to have an outside look at UNF’s food operations. Chartwells is
waiting for the results, however Dave knows the survey revealed positive feedback on PID’s
(product identification) and nutrition breakdown. Dave discussed the Customer Satisfaction
Survey and passed around the result of that survey. Dave mentioned doing a focus group which
will be setup March 30 and 31 at the Student Union. The focus group will consist of three groups
(Faculty/Staff, Resident Student, and Commuter Student). Chartwells will provide free food and
a coupon for $10 for retail operations.
6. Operational Report
David reported that the revenue is down this year compared to last year, likely because the
population is down. Pita Pit is down from last year while Ozzie’s is holding level. Osprey Cafe is
down from last year because of lower FTIC’s while both catering (Herbert University Center and
campus) are up slightly. Spring meal plan numbers in 2015 were 2,246 student plans and 156
faculty/staff plans. Spring term this year has 2,163 student plans and 174 faculty staff plans so
83 less students but 18 more faculty and staff. The retention rate this year from fall to spring is
94.1% percent while last year was 92%. Dave mentioned he was pleased with the intern
program which consists of UNF students from the Brooks College of Health working at
Chartwells.
Korey discussed the implementation of a new smoothie station at the Osprey Café. Chartwells
will have a Smoothie station functioning from opening until 2:00pm every day. Pita Pit and
Ozzies has a new manager “Dan Bopp”. Korey discussed redesigning the Ozzie’s menus in the
future. Kory also mentioned Chick-fil–A receiving a Sail award from Spinnaker. Chick-fil-A
Regional Operations Manager visited the UNF Store and praised the manager (Tracy Jordan).
Outtakes on the GO should increase food sales for foods in cups. Einstein’s is pushing “pickup
catering” and now deliver to buildings in nearby areas. The Food Court gave away 10 cases of
chicken tenders from the Chick-N-Grill venue. Jamba Juice will receive new uniforms.
Courtney discussed the fall events Chartwells participated in = coaches radio show, movie night,
Greek night, home games, away game watch party at the Boathouse, daily happy hours.
Courtney mentioned partnership with Campus Life and others and the increased Student Union
Outtakes hours to 10pm. Courtney mentioned Chartwells Meatless Monday was recognized by
the Humane Society. Courtney added 237 Instagram followers on the social media page.
Courtney discussed adding specials and combos around campus.
7. Emerging/Other Issues
Meghan noted concerns with the Boathouse look and feel for taking “high end” clients. She also
had concerns with the Boathouse ice tea quality stated the preference is for real ice tea and not
the fountain version. Salad is another concern with a lot of greens leftover. The desire to have
other options with the kale salad was expressed and perhaps smaller portions. Dave mentioned
perhaps adding a specialty section on the menu. There was some discussion surrounding adding
a build your own salad to the Boathouse menu but this is not really feasible given the specifics
of the Boathouse operation. Chartwells agreed to review salad offerings at the Boathouse.
Janice discussed partnering with “Strike out Hunger”. The program uses left over / unused meal
swipes. Students can denote a meal swipe to a voucher that can then be given to a needy
student. Janice mentioned Chartwells is already partnering with three other universities with
the program. Vince commented the meal plans run on a weekly basis for the number of meals
and the industry considers the missed meal factor when pricing meal plans. This type of
program would require pricing on the front end to cover the additional cost. Katherine
mentioned having a conversion meal plan factor, for example if someone has 10 meal plans they
can convert 5 meal plans to voucher. Vince mentioned that even converting half there is still a
cost factor. Vince stated as we move forward with the new food service contract programs such
as this can be added but may result in students paying more for meal plans or the University
receiving lower commission payments. Dave asked for the names of the universities that are
using this program with Chartwells and Janice mentioned Indiana University-Purdue University
Indianapolis, University of Utah, and Wright State University. Vince asked Dave to check and see
how these universities are partnering with Chartwells.
Kevin mentioned preparing a grant for a student pilot program to eliminate food waste on
campus. He mentioned how University of Kentucky has a program where students reformulate
food waste from the kitchen. Dave mentioned Chartwells is averaging about 900lbs of food
waste from the Café alone.
Terri suggested having a meeting without Chartwells for the committee to develop
recommendations for program changes / additions with any new contract. Vince provided the
committee with an overview of how ITN process works.
8. Next Meeting
Next meeting will be scheduled in April 2016.