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MEAL PLAN OPERATING FEE

The goal of Campus Dining is to provide accessible dining to the community in support of the University’s academic mission. The operating fee helps fund the construction, renovation and operation of a diverse range of dining facilities that are accessible to students on a meal plan.

WHAT THE OPERATING FEE COVERS:

labor and fringe, 40%
food costs, 23%
commissions, 21%
expense to subcontractor/franchise fees, 6%
donations/programs, 2%
insurance, 2%
paper costs, 2%
license and permits, 1%

2017-18 DINING STRATEGIC PRIORITIES

Customer Service

  • Food labeling and allergens marked clearly
  • Offer one peanut sensitive dine-in location
  • Offer flexible meal plans with meal exchanges and guest passes
  • Improve Halal and Kosher variety/offerings
  • Expand variety for vegans/vegetarians
  • Develop healthy and flavorful options
  • Mobile ordering

Efficiencies to Lower Prices

  • Freeze retail pricing for fall 2017
  • No price increase on door prices for fall 2017
  • More value with guest passes
  • Review hours of service for efficiency

Financial Stability

  • Choose the right dining partner for SBU
  • Choose the right dining subcontractors (Jasmine, Halal, Kosher)
  • Update facilities and equipment
  • Improve catering programs for students

Special Programs/Events

  • Bring hot food trucks on campus for Thursday nights
  • Farmers' Market every Wednesday (weather permitting)
  • Friday BBQ at East Side DIning Plaza (weather permitting)
  • Chef's table program
  • Improve sustainability in all areas

NEW FOR FALL 2017 - SPRING 2018

  • Pilot meal exchange program for students with unlimited meal plans living in Roth and Tabler or use at Roth retail dining location (one per day)
  • Freeze on retail prices for Fall 2017
  • No price increase on door prices for Fall 2017
  • Guest passes are included with all Unlimited Meal Plans

SPRING 2017 DINING SURVEY

CATEGORY RATING
Friendliness of staff 6.8
Clean serving/seating areas 6.3
Speed of service 6.1
Temperature of food 5.9
Special dietary needs met 5.5
Food presentation 5.5
Portion sizes 5.4
Freshness of food 5.1
Diverse menu options 4.9
Variety of food choices 4.8
Taste of food 4.7
Quality of food 4.6
Variety of healthy menu… 4.6

N = 3,412  •  Rating = 0 (not at all satisfied) through 10 (completely satisfied)

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