Food Service Advisory Committee - University Of Toronto
5Food Service Advisory CommitteeMinutes of MeetingDate:Room:Attendees:Regrets;Wednesday, November 15, 2017Davis Building, Room 3214V. Jezierski, L. Bailey, A. De Lorenzis, A. De Vito, S. Fakhry, S. Senese, J.Latocha, T. GuidoL. Barber, B. Spilchuk, S. Coccagna1. BUSINESS ARISINGDavis Building Food Court Update A. De Vito updated the Committee on the progress of the Davis Building FoodCourt constructiono The first demolition phase (the old Registrar’s Office) has beguno Subway, vending machines, the change machine, the ATM, and theconvenience copier will move temporarily to accommodate the nextdemolition phase Subway will move to beside Pizza Pizza in the TFC The vending machines with card readers, the change machine, theATM, and the convenience copier will move to an alcove acrossfrom the main floor lecture halls 2 vending machines will move inside the entrance to the TFCbeside the microwave 1 vending machine will move beside the existing vending machineby the TFC cashier area All these moves will be implemented before the start of the wintersemester The hot beverage machine will be temporarily removed due to thecost of providing a water line to support the machine for a shortperiod of time S. Fakhry asked if there is any way that the hot beveragemachine could be reconnected A. De Vito stated that the removal of the hot beveragemachine will only be temporary, and UTM will look to findanother place that makes sense and that can get easy accessto water to support the machine in the short term
o December will be the last time that the TFC will be used for examso The TFC will remain open until the new Food Court is open to ensurecontinuity of food serviceo Expected completion of the Food Court will be 2019o Quesada and Booster Juice will be located outside of the Food Court asstandalone outletso Subway will need a permanent location once the Food Court is open This location has yet to be determinedo The burger concept for the Food Court has been confirmed as Harvey’s Harvey’s was preferred due to lower price points than gourmetburger places, because it was Canadian, and because it offersbreakfast and vegetarian optionso V. Jezierski mentioned that none of the proposed brands have expressedany issues in being included in the new Food Courto A. De Vito explained that one of the goals of the Food Court was tomaintain a mix of branded and non-branded concepts so that students canhave familiar menus from the brands in combination with flexible menusthat will allow UTM to offer diverse food options and to better addressdietary restrictionso Regarding the inclusion of a non-branded Shawarma concept in the FoodCourt, S. Fakhry asked if UTM considered Paramount V. Jezierski replied that Paramount was looked at previously, withthe Paramount food truck invited to campus on 2 occasions to testits popularity, but, during both instances, food safety issues arose V. Jezierski also referenced the fact that some Paramount outlets inToronto also had experienced several food safety concernso L. Bailey asked if Spigel kitchen will continue to operate during theconstruction A. De Vito confirmed that Spigel kitchen provides commissarysupport for the TFC, catering, grab and go, and other food outletson campus, so it must and will continue to operateo A. De Vito confirmed that the plans for the food court will be 100%complete by JanuaryCommerce Management System Update A. De Vito updated the Committee on the progress of the RFP and the decision toproceed with a new commerce management systemo The current contract with Blackboard expires in April, and UTM is closeto closing a new deal, but nothing was finalizedo A. De Vito reviewed some of the new features that will be part of the newcommerce management system Self-serve kiosks will be an option, although will likely not beimplemented by the time the new system is in place UTM will devise a plan on how to best roll out self-servekiosks L. Bailey ask what the self-serve kiosks would do
o A. De Vito replied that self-serve kiosks will allowfor pre-ordering to help with speed of service andreduce labour costso V. Jezierski added that the kiosks could also act asself-checkouts for items with barcodeso A. De Vito reminded the Committee that the UTMCommunity still appears to want to use cash as apayment option across campusTax-exempt meal plan purchases will now be addressed entirely bythe system as opposed to putting the decision of determining whatitems will be charged to the tax-exempt meal plan account in thehands of the cashiers A. De. Vito explained that this feature will increase thespeed of service and reduce cashier errorsTim Hortons production screen will populate with orders as theyare rung in versus when the transaction is completed A. De Vito explained that, with this change, Tim Hortonswould operate similar to how off-campus Tim Hortonsoperate, speeding up service timesUTM will have a better ability to leverage TCard technology andattach accounts to access more retail services on campus using theTCard S. Fakhry asked if this would include the TCard beingaccepted at the Bookstoreo A. De Vito replied that payment for additionalservices, like the Bookstore, could be accessed fromfunds on the TCard, but, in order to do so, the newcommerce management system would have to be inplace first before discussions on how to integratethe system with other service providers, like theBookstore, Residence, the RAWC, etc., could takeplaceWith tap technology being used to access meal plan funds, the newsystem can pull up cardholders’ photos at the POS’s to ensure thatthe person using the card is in fact the same person whose card isbeing used A. De Vito cautioned that, although the new system willhave this ability, the UofT’s TCard production software isdiscontinued and its database is no longer accessible bycurrent technology like that which will be used by the newcommerce management system so, until the central TCardOffice updates their software, photo capture technologywill not work S. Fakhry asked if a student whose card is being used bysomeone else will get reimbursed for the charges on thecard
o A. De Vito explained that the onus is on thecardholder to report their card stolen or missing(similar to debit/credit cards)o Meal plans can be deactivated by going online andsuspending their useo Once the meal plan is deactivated, then any chargesfrom that point on will be investigated2. BUSINESS ARISINGBudget Review A. De Vito stated that, starting in 2018-19, the Food Service ancillary andConference ancillary budgets will merge under the Hospitality & Retail Servicesancillaryo A. De Vito explained that this budget merger will provide for a moreefficient administration and sharing of resourceso L. Bailey asked about the services that Conference Services officeprovides outside of conferences A. De Vito mentioned that the role of the Conference ServicesOffice is to use UTM assets when they are not in use for academic,student, or other internal uses Event planning and other non-conference services fall under theoperating budget, which is a separate model than the ancillarybudget, so these budgets would never be merged A. De Vito also explained that, once the Food Court is built, operating results willbe break-even, with any surpluses reinvested in maintaining Hospitality & RetailServices programs A. De Vito reminded the Committee of the significant growth that campus hasexperienced over the past several years, which has served to benefit FoodServices by allowing the ancillary to fund its own growth while keeping pricesand meal plan rates low compared to other Canadian universities A. De Vito reviewed the 2017-18 forecast and 2018-19 budget with theCommitteeo In 2017-18, revenue will be higher than expected primarily due to higherthan expected number of students selecting larger meal plans The ratio of Group A to Group B meal plans is 80:20, with asignificant number of non-resident students also selecting aresident meal plano Expenses will be lower than expected primarily due to deferred hiring ofstaff because of lack of space and longer than expected hiring processo Consequently, the ancillary will experience a higher than expectedoperating surpluso In 2018-19, revenue is budgeted to increase due to the opening of North 2food service and event space as well as expected price increaseso Cost of sales will increase higher than normal due to the affect of theincreasing minimum wage for 2018
o Expenses are budgeted to increase due to costs associated with theimplementation of the new commerce management system and therealization of the deferred hiring of staffo A. De Vito reviewed the almost 3.5M in capital investments (including 2M for the Davis Building Food Court) planned over the next 5 years A. De Vito confirmed that, at the end of 2017-18, the ancillary isforecasted to have more than enough in its capital reserve to coverthese investments A. De Vito also added that the capital investments figures includebuffers for contingencies L. Bailey noted that, after subtracting the amount for the capitalinvestments, the capital reserve will only have about 100K left A. De Vito explained that all major renovations will becompleted during the next few years, with smaller projectslikely popping up from time to time following this period,and any operating surpluses going forward will feed intothe capital reserve to cover these projects The ancillary also maintains an on-going OperatingReserve as per SARG guidelines but, as per historicalprecedent, does not transfer any funds back into theoperating budgetA. De Vito also reviewed the proposed meal plan rates for 2018-19o A. De Vito reminded the Committee that food prices always increase fromyear to year, with the expected costs of food to be less than 3% higher nextyear (without the effect of labour rates) The increasing minimum wage is expected to have a major impacton food prices, with brands already increasing prices inanticipation (5-11% increases planned or already implemented forbrands) UTM must abide by brand prices A. De Vito committed to the Committee that UTM will work withChartwells to keep non-branded price increases as low as possiblegiven the increase in labour costs and expected increase in foodcosts Use of self-serve kiosks and expanding the vertical farmusage across campus are ways that UTM can help V. Jezierski stated that UTM will be negotiating a commissionreduction with Chartwells to help offset the affect of the resultantincreasing labour costso A. De Vito also reminded the Committee that food prices and meal planrates go hand in hand since declining balance meal plans representpurchasing power As per the 2016-17 CCUFSA Pricing Survey, UTM food pricescontinue to rank below average as compared to other Canadianpost-secondary institutions
UTM meal plan rates as compared to other Ontario universitieswith declining balance meal plans rank as the second lowest A. De Vito reiterated UTM’s ability to build its food serviceprogram while keeping food prices and meal plan rates lowcompared to other universitieso A. De Vito indicated that the meal plan rates for 2018-19 would increaseby less than 4% on average L. Bailey commented that the weighted average increase is actuallylower (A. De Vito confirmed closer to 3.5%) given that a higherproportion of students purchase the larger plans, which have alower percentage increase A. De Vito confirmed that the Resident Student Dining Committeeendorsed the proposed meal plan rates at their meeting onNovember 8, 2017 L. Bailey asked if the Resident Student Dining Committeewas electedo J. Latocha confirmed that the Resident StudentDining Committee was made up of elected officialsfrom Residence Councilo A. De Vito also added that the Resident StudentDining Committee represented a cross-section offirst- and upper-year students living in the differentstyles of residence and consults with theirconstituents about any issues raised at the ResidentStudent Dining Committee meetings S. Fakhry asked if UTM should anticipate meal plan rate increasesevery year A. De Vito reiterated that meal plan rates would alwaysneed to increase as food prices increase, and reminded theCommittee that previous meal plan rate increases tended tobe in the 2-3% range, with the 2018-19 meal plan rateincrease of 4% being an anomaly A. De Vito also referenced 2016-17 when UTM negotiateda 0% food price increase in the new contract withChartwells, which resulted in a corresponding 0% priceincrease in meal plan rates, but having no increase in mealplan rates each year over a longer term is not sustainablesince food costs will always go up V. Jezierski stated that other schools have alreadyconfirmed at least 5% meal plan price increases for nextyear L. Bailey commented that the 4% meal plan rate increase seemslow compared to 5-11% price increase that the branded outlets aretaking A. De Vito remarked that UTM is committed to workingwith Chartwells to keep pricing for non-branded outlets
relatively low to hopefully keep average price increases oncampus around 4% to justify the calculated risk of settingmeal plan rates 4% higher for next yearS. Fakhry asked, if it is determined that the impact of the minimumwage food prices does not end up being as dramatic as expected,will there be an impact on meal plan rates or food prices thefollowing year A. De Vito stated that there will likely be a resultant foodprice increase that will be relatively lower to compensateStudent Mystery Shop Program A. De Vito reviewed the latest Student Mystery Shop audit results with the Committee A. De Vito confirmed that these results have already been forwarded to Chartwells, withsome rectification having already taken placeo More review and follow-up will take place at the next Committee meetingFair Trade Update A. De Vito reviewed the requirements for Fair Trade Campus Silver Designationo Half of the requirements have already been met by UTMo A. De Vito committed to drafting Fair Trade purchasing, meeting, and eventpolicies and presenting them to the Committee for reviewo A. De Vito will also be extending an invitation to UTM’s SustainabilityCoordinator to attend the next Committee meeting to discuss ways to increaseFair Trade awareness and engagement on campuso A. De Vito also committed to running a Fair Trade event featuring Fire RoastedCoffee, who can source Fair Trade coffee from the co-ops of the plantations thatwill be visited by the IEC student trip – this event will take place in the new yearo A. De Vito summed up by stating that UTM is on pace to meet the SilverDesignation requirements by the application deadline in the summer of 2018 A. De Vito announced that TresBello, a Fair Trade merchandise truck, is tentativelyscheduled to visit UTM on November 29 (awaiting confirmation)NEXT MEETING: January/February 2018
that will allow UTM to offer diverse food options and to better address dietary restrictions o Regarding the inclusion of a non-branded Shawarma concept in the Food Court, S. Fakhry asked if UTM considered Paramount V. Jezierski replied that Paramount was looked at previously, with the Paramount foo
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