· Web viewThe “Farmers’ Market” should have been identified as a local market as many of the vendors are not actually farmers. Budget – meeting notes of October 28 attached

Foodservice Advisory CommitteeNovember 28, 2019

MEETING NOTE

Attendance: Mark Murdoch, Food Services; Lakshika Bansal, Shane Pinto, TISA; Julie Bodendistel, Study Abroad; Jessica Brooks, Neil Dolman, Chartwells; Corine Bolton, CUPE 3205; Shelley Strain, Sustainability Office; Amy Underhill, Otonabee College;

1. Review minutes of October 31a. Update on Forward Food Summit – the event was attended by about 150 people

from higher ed, government, researchers, distributors and manufacturers. It was the best attended ever held. The skills developed will help elevate the use of plant based proteins on campuses across Canada

2. Working Group Reports:a) Operations and Marketing – meeting notes of October 28 attached

I. We hope to hold a campus wide Mac and Cheese Throw down in mid February

II. Looking to schedule a tour of local food service facilities January 9 and 10. Volunteers will be sought by e-mail.

b) Sustainability and Fair Trade - meeting notes of October 28 attachedI. Usage of single use items were reviewed. See notes below in section 5h.

II. The “Farmers’ Market” should have been identified as a local market as many of the vendors are not actually farmers.

c) Budget – meeting notes of October 28 attachedI. A proposal for dining plan rates for 2020/2021 was approved by the Working

Group. This item will be presented to the Food Service Advisory Committee at the January meeting.

d) Catering – no report3. Dining Room Redevelopment Group – no report4. Update regarding Durham GTA RFP process

a. The RFP document will be released on December 4 with a return date of January 21.

5. General Discussion and Q and Aa. Can we have extended hours on the West Bank

i. Chartwells reviewed sales and expense figures for the fall of 2017 when Champlain operated until 10:30 pm. After 8:00 pm, sales averaged $265 per day. Labour costs were in excess of $300 and Food Cost was about $100. Daily operating losses averaged $135. To fund this level of loss, for the entire school year, each resident would have to contribute about an additional $15 through the Food Service Overhead charge. This item will be presented to the Operations and Marketing Working Group for discussion.

b. No vegetables at Subway last weeki. There was a recall of romaine lettuce last week that did affect supply.

The issue has been resolved.c. More international cuisine and spicier cuisine requested.

i. Chef Christopher has ordered more sriracha. ii. Part of the review of Thai Express is intended to address this issue

d. Can we have smoothies somewhere on campusi. They are offerd in the summer at Otonabee. Smoothies are available at

the Planet year round. We had considered a Booster Juice on campus; however, at that time they used a Styrofoam cup, which is banned on campus. They have since switched to a paper cup so this can be reviewed as part of a broader long-term strategy.

e. Can we have a map of dining locationsi. Availbe is several locations on campus and on-line.

f. Enhanced training for Dons and O-week leadersi. Additional training will be provided to Dons and O-week leaders

regarding food service matters with a specific focus on sustainability initiatives

g. Otonabee College is hosting a throw back BBQ today until 3 pm and the College Office is hosting a social 4:00 – 6:00

h. There was a fruitful discussion about strategies to increase the use of eco trays, with a focus of returning the utilization rate to its former level. These ideas will be brought the Sustainability and Fair Trade Working Group for further consideration:

i. Can we have a reward system for using an eco-tayii. Increase the penalty for using a single use item

iii. Use the TrentU Card to track the in and out, so students don’t lose their green card

iv. Go back to two sided card holders so that students can carry their TrentU Card and green card in the same lanyard.

v. Stick on pouches for the back of your phone to hold your green cardvi. Have a phone based app for in/out of eco-trays

vii. Instead of serving dinner on the eco-tray on Monday, have the Dons hand out the green cards at the meeting prior to dinner, so that students learn the entire process

viii. Can we have a “no paper cup day” on campusix. We need better connection with students living off campus, to get them

plugged into the system too6. Next Meeting – January, to be confirmed by doodle poll

Trent University FoodservicesFood Services Advisory Committee

Operations and Marketing Working GroupNovember 25, 2019,

MEETING NOTES

Attendance: Mark Murdoch, Food Services; Corine Bolton, CUPE 3205; Jessica Brooks, Neil Dolman, Chartwells; Lori Johnston, Conferences.

1. Review meeting notes from October 28a. Thai Express review

i. We are ging to conduct a tour January 9 and 10 2020. We will be looking for 2 or 3 volunteers from this committee to attend.

b. Mac and Cheese throw down reporti. Gzowski College won for both the Home-style and fully loaded mac

and cheese versions.ii. We are hoping to host a campus wide mac and cheese throw down

prior to the winter reading break, with samples from Gzowski, Ceilie, Seasoned Spoon and Planet North featured.

2. Bata Bean updatea. Sales have softened a little. It is thought that things will pick up as

awareness develops during the exam period, when more students will be in the building.

b. We need to look at the on-going staffing level.3. Fall exam and Holiday Season operating hours4. Other business5. Next meeting – January 2020, TBD.

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAYDecember 1, 2018 December 2, 2018 December 3, 2018 December 4, 2018 December 5, 2018 December 6, 2018 December 7, 2018

Last Day of Classes?? First Day of Exams LADY EATON 9:00 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 9:00 A.M. - 8:00 P.M.

BATA BEAN CLOSED 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. CLOSED

CHAMPLAIN CLOSED 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. CLOSED- THAI EXPRESS CLOSED 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. CLOSED

PLANET NORTH CLOSED 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 10:00 A.M. -4:00 P.M.

STARBUCKS 9:00 A.M. - 6:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 5:00 P.M. 9:00 A.M. - 6:30 P.M.

CEILIE CLOSED 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 10:00 P.M. 11:00 A.M. - 10:00 P.M. CLOSED

OTONABEE 9:00 A.M. - 8:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 10:00 P.M. 9:00 A.M. - 8:00 P.M.-SUBWAY CLOSED 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. CLOSED-PIZZA 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 8:00 P.M.-TIM HORTON CLOSED 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 5:00 P.M. CLOSED

SEASONED SPOON CLOSED 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. CLOSED

GZOWSKI CLOSED 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. CLOSED CLOSED

ELECRIC CITY CAFÉ CLOSED 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. CLOSED

DNA CLOSED 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. CLOSED

THE TREND CLOSED 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. CLOSED

OTONABEE COLLEGE ANNEX8:30 A.M. - 9:30 A.M. 11:00 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.

7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 6:00 P.M.11:00 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.

TRENT UNIVERSITY FOOD SERVICES FALL EXAM AND WINTER BREAK OPERATING HOURS 2019


LADY EATON 9:00 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 9:00 A.M. - 8:00 P.M.

BATA BEAN CLOSED 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. CLOSED

CHAMPLAIN CLOSED 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. CLOSED- THAI EXPRESS CLOSED 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. CLOSED

PLANET NORTH CLOSED 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 10:00 A.M. -4:00 P.M.

STARBUCKS 9:00 A.M. - 6:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 5:00 P.M. 9:00 A.M. - 6:30 P.M.

CEILIE CLOSED 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 10:00 P.M. 11:00 A.M. - 10:00 P.M. CLOSED

OTONABEE 9:00 A.M. - 8:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 10:00 P.M. 9:00 A.M. - 8:00 P.M.-SUBWAY CLOSED 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. CLOSED-PIZZA 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 8:00 P.M.-TIM HORTON CLOSED 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 5:00 P.M. CLOSED

SEASONED SPOON CLOSED 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. CLOSED CLOSED CLOSED

GZOWSKI CLOSED 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. CLOSED CLOSED

ELECRIC CITY CAFÉ CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

DNA CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

THE TREND CLOSED 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. CLOSED

OTONABEE COLLEGE ANNEX8:30 A.M. - 9:30 A.M. 11:00 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.

7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 6:00 P.M.11:00 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.


Last day of scheduled exams

Residences close at noon, pending a snow

day LADY EATON 9:00 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 2:00 P.M. CLOSED CLOSED CLOSED

BATA BEAN CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

CHAMPLAIN CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED- THAI EXPRESS CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

PLANET NORTH CLOSED 10:00 A.M. -4:00 P.M. 10:00 A.M. -4:00 P.M. CLOSED CLOSED CLOSED CLOSED

STARBUCKS 9:00 A.M. - 6:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 3:30 P.M. 8:30 A.M. - 3:30 P.M. 8:30 A.M. - 2:00 P.M. CLOSED

CEILIE CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

OTONABEE 9:00 A.M. - 8:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 10:00 P.M. 7:30 A.M. - 4:00 P.M. 7:30 A.M. - 2:00 P.M. 7:30 A.M. - 2:00 P.M. CLOSED-SUBWAY CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED-PIZZA 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 9:00 P.M. 10:30 A.M. - 2:00 P.M. 10:30 A.M. - 2:00 P.M. 10:30 A.M. - 2:00 P.M. CLOSED-TIM HORTON CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

SEASONED SPOON CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

GZOWSKI CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

ELECRIC CITY CAFÉ CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

DNA CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

THE TREND CLOSED 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. CLOSED CLOSED CLOSED CLOSED

OTONABEE COLLEGE ANNEX11:00 A.M. - 1:30 P.M 5:00 P.M. - 6:00 P.M.

7:00 A.M. - 9:30 A.M. 11:30 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.

7:00 A.M. - 9:30 A.M. 11:30 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.

9:00 A.M. - 12:00 P.M. CLOSED CLOSED CLOSED

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY

December 22, 2018 December 23, 2018 December 24, 2018 December 25, 2018 December 26, 2018 December 27, 2018 December 28, 2018

SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAYDecember 29, 2018 December 30, 2018 December 31, 2019 January 1, 2019 January 2, 2019 January 3, 2019 January 4, 2019

OTONABEE CLOSED CLOSED CLOSED CLOSED 9:00 A.M. - 3:00 P.M. 9:00 A.M. - 3:00 P.M. CLOSED-SUBWAY CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED-PIZZA CLOSED CLOSED CLOSED CLOSED 10:30 A.M. -3:00 P.M. 10:30 A.M. -3:00 P.M. CLOSED-TIM HORTON CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED

UNIVERSITY CLOSED

UNIVERSITY CLOSED

SUNDAY MONDAY TUESDAY WEDNESDAYJanuary 5, 2019 January 6, 2019 January 7, 2019 January 8, 2019

Residences Open First Day Of ClassesLADY EATON 2:00 P.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M.

BATA BEAN CLOSED 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M. 8:00 A.M. - 5:00 P.M.

CHAMPLAIN CLOSED 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M.- THAI EXPRESS CLOSED 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M. 11:00 A.M. - 7:30 P.M.

PLANET NORTH CLOSED 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M. 9:00 A.M. - 6:00 P.M.

STARBUCKS CLOSED 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M. 7:30 A.M. - 10:30 P.M.

CEILIE CLOSED 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 9:00 P.M. 11:00 A.M. - 9:00 P.M.

OTONABEE 10:00 A.M. - 8:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M. 7:30 A.M. - 11:00 P.M.-SUBWAY CLOSED 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 8:00 P.M.-PIZZA 10:30 A.M. - 8:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M. 10:30 A.M. - 10:00 P.M.-TIM HORTON CLOSED 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M. 7:30 A.M. - 8:00 P.M.

SEASONED SPOON CLOSED 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M. 7:30 A.M. - 3:30 P.M.

GZOWSKI CLOSED 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M. 11:00 A.M. - 8:00 P.M.

ELECRIC CITY CAFÉ CLOSED 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M.

DNA CLOSED 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M. 8:00 A.M. - 3:00 P.M.

THE TREND CLOSED 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M. 8:00 A.M. - 8:00 P.M.

OTONABEE ANNEX11:00 A.M. - 1:30 P.M. 5:00 P.M. - 6:00 P.M.

7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M. 7:00 A.M. - 7:00 P.M.

Foodservice Advisory CommitteeSustainability and Fair Trade Working Group

Monday November 25, 2019

MEETING NOTES

Attendance: Mark Murdoch, Food Services; Jessica Brooks, Neil Dolman, Chartwells; Shelley Strain, Sustainability Office; Lauryn Seguin, Gzowski.

1) Review of October 28 Meeting Notesa. Update on Forward Food Culinary Event and Forward Food Leadership Summit

The event was well attended. Chartwells is already using some of the recipes from the workshop on campus.

b. Additional info re: birch cutleryNeil has put samples in the ground and has noted considerable degradation within 60 days, so it is believed that the product will work in our current and future composting system.

c. Green Restaurant updateWaiting for confirmation of the type of light fixtures that have been used and that the low flow spray head has been installed at the dishwasher pre-rinse.

d. Thai Express – next stepsWe will be doing a tour in January to look at options.

e. Disposable product usage data is provided below. Regrettably, the use of take out boats and clamshells is up almost 400%. On a positive note, the use of Thai Express containers is down about 12% and the use of travel mugs is up 155%. Chartwells will create additional digital communication pieces to be posted in the dining areas and serveries.

2) New initiatives:a. Information regarding compost RFP and possible change to supplies

The University is moving away from on-premises windrow composting to using an outside company to remove the compost material for processing elsewhere. It is not fully understood if all of the food packaging we currently use will work in the new system. Some changes to the product line up may be required as we learn more.

b. Farmers’ Market Nov 26, 11 am to 2 pm in the Otonabee lobby.

3) General discussion and Q and Aa. To help reduce the weight of the compost containers, can users please drain as

much liquid as possible from food waste prior to putting it in the compost bins.b. Chartwells is to purchase coffee draining systems for Tim Hortonsc. Are we still looking at getting a Booster Juice on campus? Not within the near

future.d. Do we know what kind of food services will be offered in the new residence

building? It is a little too far out to be looking at this right now. There will be consultation with students prior to any decisions or commitment.

4) Next meeting – January 2020, TBD

Product NameALL UNITS Sept 6/18-Nov 25/18

ALL UNITS Sept 5/19-Nov 24/19

% Increase/Decrease

$1.00 Boats 489 2414 394%$1.00 Clamshells 13019 14469 11.00%Ecotray Usage 20164 19124 -5%China Plate Usage 56829 57662 1%Reusable Bowl Usage 79Travel Mug Usage 1983 5060 155%China Mug Usage 1207 956 -21%Electric City Coffee Club Refills 229 316 38%10 Cents off Tim Hortons 1025 848 -17%EC Coffee Cups 'Purchased' 13 18 38%Ecotrays Purchased 719 550 -24%WE Meals Served 20575 19571 -5%Thai Takeout Usage 7915 7358 -7%Thai Sales Growth 5%



2018-2019 Usage Allocation


Boats 489 2414 1% 2%Clamshells 13019 14469 13% 14%Ecotrays 20164 19124 21% 19%China 56829 57662 57% 57%Thai Takeout 7915 7358 8% 7%

TOTAL: 98416 101027





Excluding Thai Takeout Containers

Boats 489 2414 1% 3%Clamshells 13019 14469 14% 15%Ecotrays 20164 19124 22% 20%China 56829 57662 63% 62%

TOTAL: 90501 93669

Foodservice Advisory CommitteeBudget Working Group

November 25, 2019

MEETING NOTES

Attendance: Mark Murdoch, Food Services; Wenita Kirkby, Housing; Deondrae Thompson, Lady Eaton; Evan McLeod, TCSA

1. Review minutes October 28a. In response to the question about “combos” available in the dining halls,

Neil Dolman of Chartwells provided this answer:a) we do have different option already at the units, depending were you are you can substitute with milk, Bubble, Montellier 591 Bottle of pop in combos and coffee, tea and milk with breakfast.We tend to pick the best sellers when we decide what goes in the combos and it is also based on the price of the individual items when it comes to beverages there is a wide difference in price so your example of $1 more would not cover some beverages.The locations also allow side to be substituted depending were you are soup, salad and fries can be substituted.The one place that does not offer combs is the GZ grill but they do at the pasta and wrap stations

2. Review revised 2020-2021 Budget

2019-2020 2020-2021 Change DURHAM TOTAL

ChartwellsDining Plan 4,945,000$ 5,250,000$ 305,000$ -$ 5,250,000$

Retail 1,250,000$ 1,350,000$ 100,000$ 1,350,000$ Catering 400,000$ 400,000$ -$ 400,000$

Chartwells Total 6,595,000$ 7,000,000$ 405,000$ 7,000,000$ Ceilie 130,000$ 130,000$ -$ 130,000$

Planet North 265,000$ 265,000$ -$ 265,000$ Seasoned Sppon 130,000$ 130,000$ -$ 130,000$

The Trend 125,000$ 125,000$ -$ 125,000$ Vending 125,000$ 125,000$ -$ 125,000$

Starbucks 750,000$ 750,000$ -$ 750,000$ Durham Dining Plan 703,000$ 703,000$

Durham Retail/Catering 110,000$ -$ (110,000)$ 110,000$ 110,000$ Food Serice Overhead 1,211,018$ 1,255,800$ 44,782$ 1,255,800$

Food Service Total 9,441,018$ 9,780,800$ 339,782$ 813,000$ 10,593,800$

YTD BUDGET EST YE Budget 2020 Change90000 42631 DINING FEE 2,725,212 5,577,995 5,450,000 5,931,998 481,997.50 703,000$ 6,634,997.50$ 90000 42637 DINING FEE/OVERHEAD 1,061,628 1,211,018 1,075,000 1,255,800 180,800.00 152,000$ 1,407,800.00$ 90000 47010 MEALS/VENDING COMM 0 17,500 17,500 15,000 -2,500.00 15,000.00$ 90000 47012 MEALS/DINING COMM 272,403 655,000 725,000 612,000 -113,000.00 612,000.00$ 90000 47012 MEALS/DINING COMM

OTHER0 35,000 35,000 35,000 0.00 80,000$ 115,000.00$

90000 48012 EXTERNAL COST RECOVERIES

2,650 -2,650 2,650.00 -$ TOTAL INCOME 4,061,893 7,496,513 7,299,850 7,849,798 549,947.50 935,000$ 8,784,797.50$

90000 51010 Salaries 63,211 112,000 108,150 103,500 -4,650.00 11,500$ 115,000$ 90000 51500 Benefits 14,435 28,105 26,000 27,000 1,000.00 3,000$ 30,000$

Total Wages and Benefits 77,646 140,105 134,150 0 130,500 0 -3,650 14,500 145,000

90000 57010 EX CONTR SVCS 126,513 185,000 185,000 200,000 15,000.00 30,000$ 230,000$ 90000 57020 EX CONTR CATERG 1,959,666 5,350,000 5,200,000 5,550,000 350,000.00 703,000$ 6,253,000$ 90000 58990 SPCL FNCTNS 156,941 180,000 157,000 215,000 58,000.00 30,000$ 245,000$

Total Payments to Vendors 2,243,120 5,715,000 5,542,000 0 5,965,000 0 423,000 763,000 6,728,000

20 90000 52010 TRAVEL/ALL 13,000 15,000 15,000 15,000 0.00 1,500$ 16,500$ 20 90000 54010 GEN EQ&FUR PURCH 58 7,500 7,500 7,500 0.00 750$ 8,250$ 20 90000 54025 FURN/EQUIP-REPAIR &

MTCE1,917 5,000 5,000 5,000 0.00 500$ 5,500$

20 90000 54210 COMPU PRTS&ACCESS 1,942 2,500 2,500 2,500 0.00 2,500$ 20 90000 54302 MJ COMPU ANNUL LIC 0 0 0.00 -$ 20 90000 54631 SFWR MNTCE 4,696 5,000 4,700 5,000 300.00 500$ 5,500$ 20 90000 54650 VEH RPR/MNTCE 191 500 500 500 0.00 500$ 20 90000 58001 GEN MATRLS/SUPPL 13,532 25,000 25,000 25,000 0.00 25,000$ 20 90000 58002 FOOD EXPENSE 2,162 5,000 5,000 5,000 0.00 500$ 5,500$ 20 90000 58003 ADVERTISING 17,326 20,000 20,000 20,000 0.00 500$ 20,500$ 20 90000 58017 CONSLTG FEES 3,202 0 3,200 2,500 -700.00 2,500$ 5,000$ 20 90000 58024 PHOTOCOPY/PRINTING

CHARGE4,371 10,000 10,000 10,000 0.00 10,000$

20 90000 58044 REGISTRATION FEES 2,624 3,500 3,500 3,500 0.00 3,500$ 20 90000 58059 OFFICE SUPPL 2,734 5,000 5,000 5,000 0.00 5,000$ 20 90000 58065 PARKG PERMIT CHG 15,938 32,000 30,000 32,000 2,000.00 32,000$ 20 90000 58067 POSTAGE CHG 96 200 200 200 0.00 200$ 20 90000 58080 SFWR APPLCNS 1,987 2,000 2,000 2,000 0.00 2,000$ 20 90000 58086 TEL EQT CHG 2,255 3,000 2,500 3,000 500.00 500$ 3,500$ 20 90000 58089 LONG DIST CHG 0 200 200 200 0.00 200$ 20 90000 58090 LD-CELLULAR 1,122 2,500 2,500 2,500 0.00 2,500$ 20 90000 58093 VEH GAS&OIL CHG 1,583 3,000 3,000 3,000 0.00 3,000$ 20 90000 58220 NON-STAF TRNG 220 500 500 500 0.00 500$ 20 90000 58310 MTG COSTS 8,880 10,000 10,000 10,000 0.00 1,000$ 11,000$ 20 90000 58410 MEMBERSHIPS 4,277 10,000 10,000 10,000 0.00 10,000$ 20 90000 58502 LOCKSMITH REPAIRS 181 250 200 250 50.00 250$ 500$ 20 90000 58510 CUSTDL MTRLS 5,000 10,000 10,000 10,000 0.00 10,000$ 20 90000 58540 M&E REPAIRS 3,215 6,500 6,500 6,500 0.00 500$ 7,000$ 20 90000 58542 M&E PREV MNTCE 232 500 500 500 0.00 500$ 20 90000 59803 WUSC FWAIV 0 9,000 4,500 9,000 4,500.00 9,000$ 20 90000 62010 MAJ PROJ RPRS 0 70,000 70,000 70,000 0.00 70,000$ 20 90000 74001 INT COST REC-MISC MAT

& SUP-136 0 250 0 -250.00 -$

20 90000 74130 INT COST REC-SERVICES -1,305 0 1,305 0 -1,305.00 -$ 20 90000 75310 COLLG CONF INC 0 -10,000 -10,000 -10,000 0.00 (10,000)$ 20 90000 79015 BTWN AN AC INTRFD -3,000 -3,000 3,000.00 -$

Total Operating and Misc 108,302 253,650 248,055 0 256,150 0 8,095 9,000 265,150

20 90000 75101 ADMIN OVHD 0 401,000 382,000 437,000 55,000.00 56,601$ 493,601$ 20 90000 75116 OSA SVCS-

HOUSING/FOOD0 50,000 45,000 50,000 5,000.00 5,000$ 55,000$

Total Admin Overhead 0 451,000 427,000 0 487,000 0 60,000 61,601 548,601

20 90000 57500 EX CONTR PHY PLNT SVC 9,198 10,000 12,500 15,000 15,000$ 20 90000 57501 ELECTRICAL CONT OP 318 1,000 750 1,000 250.00 1,000$ 20 90000 57502 MECHANICAL CONT OP 0 0 -$ 20 90000 75112 PHYS PLNT SVCS 67,072 122,715 115,000 125,000 10,000.00 125,000$ 20 90000 75113 BLDG REPAIR TRF 55,831 98,747 95,710 100,000 4,290.00 100,000$ 20 90000 75114 CUSTDL SVC TRF 64,037 112,444 110,000 115,000 5,000.00 115,000$ 20 90000 75115 WASTE MGMT TRF 72,494 129,251 124,000 132,000 8,000.00 25,000$ 157,000$ 20 90000 75202 ELCTRC AN 24,826 51,500 50,000 55,000 5,000.00 55,000$ 20 90000 75204 WATER AN 4,981 12,000 10,000 14,000 4,000.00 14,000$ 20 90000 75206 GAS AN 5,980 15,000 12,000 16,000 4,000.00 16,000$ 20 90000 56030 ELEC EPC PROJECT

CONT’N5,713 12,000 12,000 15,000 3,000.00 15,000$

20 90000 56220 GAS EPC PROJECT CONT’N

386 800 800 10,000 9,200.00 10,000$ Total Utlities and FM 310,837 565,457 542,760 0 598,000 0 52,740 25,000 623,000

20 90000 64010 PRNCPL & INT PMTS Debenture Int)

766 1,313 1,155 1,313 158.00 1,313$ 20 90000 79500 TR TO OP (Debenture Prin) 0 10,688 10,846 10,688 -158.00 10,688$ 20 90000 45510 ANC/INTEREST ALLOC 0 42,667 35,113 42,667 7,554.00 42,667$ 20 90000 54051 COST EQ AMRTZN 0 189,179 189,179 189,179 0.00 50,000$ 239,179$ 20 90000 66100 APPROP EXP 0 0 61,125 61,125 0.00 61,125$ 20 90000 79540 TR TO CAPTL (Gzowski) 50,000 89,883 87,411 89,883 2,472.00 89,883$

Total Prin and Int 50,766 333,730 384,829 0 394,855 0 10,026 50,000 444,855

TOTAL EXPENSES 2,790,671 7,458,942 7,278,794 0 7,831,505 0 550,211 923,101 8,754,606

NET 1,271,222 37,571 21,056 18,293 -2,763.50 11,899.00 0.00 30,191.50

3. Dining Plan structure proposal for 2020-2021a) Traditional plans, increase overhead by $10 and plan value by $40 to a total

of $4,500, equal to 1.1%.b) Suite style plans increase overhead $10 and plan value by $50 (to maintain

tax exempt status) to a total of $2,750, equal to 2.2%

a. Basic plans:

Plan Traditional SuiteCost $4,500 $2,750Overhead $ 635 $ 335O-Week Meals $ 165 $ 165Value $3,700 $2,250

b. Special Plans:

Plan: Otonabee College Annex

Traill

Cost $4,500 $4,500Overhead $ 635 $ 635O-Week Meals $ 165 $ 165Value (see above) $3,700 $3,700Trent Cash $ 0 $1,450All you can eat plan 210 meals

$1,600

Declining Balance $2,100 $2,250

4. Next steps:a. There is a meeting of all University budget developers to confirm budget

targets for next year. It is felt that those targets have already been captured in this budget, so further changes are unlikely.

b. Have this plan confirmed by the full Food Services Advisory Committee in January

c. College Residents’ Council in Januaryd. CASSC in Februarye. PVP in Februaryf. Board in May

5. Next meeting – January if required

Documents

· Web viewThe “Farmers’ Market” should have been identified as a local market as many of the vendors are not actually farmers. Budget – meeting notes of October 28 attached