Spreadsheet: 0556c334-952a-4a66-8b0d-9f989d9982c4
Sheet: Sheet1

 | Reference
PROFESSIONAL, STABLE, VISIBLE MANAGEMENT TEAM
Establish a management team that brings together expertise in food service management, marketing, nutrition, and culinary skills necessary to develop a complete food service program. | Sample Expectations
Image of food service provider on campus needs to be positive.  It reflects on the image of the Union  -- good or bad. | Many focus groups
QUALITY OF FOOD
Students want more variety to include fresh fruit, breakfast food appealing to international students such as deli meats, olives, cheeses, jams, and more interantional condiments such as soy sauce and other spices | International student focus group
Need consistency, especially with regard to summer camps | Athletics focus group
Food choices/menus should be reflective our student demographic
Students was a cheap (inexpensive) cereal bar for breakfast in the Union.  Everying served for breakfast is heavy and fattening. | Union focus group
Quality, well stocked (quantity) salad bar in McMindes | International student focus group
Quality of food and pricing structure (students want cheaper options) | General student focus group
Students want food to be fresh, not pre-made and sitting on warming trays | Union focus group
Convenience and the availability of portable food are important | General student focus group
Quality of food and number of offerings need expanded on the salad bar | Classified Staff focus group
Want more vegetarian options available | Faculty focus group
Want healthier cooking methods with fresher ingredients | Faculty focus group & Athletics focus group
Want food service program to work with wellness initiative for healthier menu options | Faculty focus group
COMMITMENT TO SUSTAINABILITY
Students notice and comment on the amount of waste in McMindes | International student focus group
Refillable mug program | Several focus groups
Purchase locally grown food | Faculty focus group
Use organic options | Faculty focus group
CAMPUS MARKETING
Needs to be improved - recommend food samples and poster boards | International student focus group
Want weekly email from food service provider | faculty/staff focus group
Food themed nights and weekly postings of what is being served on-campus | International student focus group
Promotion, advertising and positive public relations through personal contact with members of the campus is extremely important.
Up to date, useful web site | faculty/staff focus group
In partnership with the University, develop, implement and evaluate a long-term integrated marekting plan for the food service program | Contract extension addendum; sample expectations document
Continually challenge the status quo by proposing new concepts throughout the contract period that meet the ever changing needs of students | Sample Expectations
Better advertising & promotions by food service provider, maybe once a month drawings, etc. | Classified staff focus group
CATERING
Develop a quality catering program that offers everything from a small low cost catered event that meets the needs of student organizations to up-scaled events | Sample Expectations
Prefer choice of caterers for Union -- not just Chartwells | Union Focus Groups; Faculty & Staff focus groups
Need to have lower-priced options for departments on a limited budget, as well as discount pricing for University groups | Union Focus Groups; Faculty & Staff focus groups
Prices need to be indicated on the catering menu | Union Focus Groups
Would like the option to bring food into the Memorial Union | Union Focus Groups; Faculty & Staff focus groups
Pizza for catering should be better, on par with Pizza Hut pizza | Union Focus Groups
Food Delivery service to campus buildings (without huge service fee) | faculty/staff focus groups
Student Organization Discount? | Current policy / contractual agreement
Staff should be easy to work with, not get a run-around, or feel like you're asking them to do extra work | Union catering focus group
Prices need to be reasonable for catering services provided | Faculty focus group & Athletics focus group
FINANCIAL- COMMISSION RETURN OR GUARANTEE, FACILITY RENOVATION-INVESTMENT, WEEKLY MEAL PLAN RATE
Complimenatry catering levels maintained | Contract extension addendum
Concern that President's catering allowance in contract forces food costs up for everyone else.
MEAL PLAN STRUCTURE
"All you can eat plan" - has too many caveats and is a dissatisfier - students just want a cup of coffee before class and then to have the option to return for breakfast | International student focus group
Maximize transferability and portability
Pay for food 'ala carte', just what is chosen | [NAME] focus group
Affordability for summer campers | Contract extension addendum & Athletics focus group
Need for late-night dining concept in meal plan | Housing student focus group
Students seem to prefer Flexicash or declining balance options | Housing student focus group
Students are confused by transferability options--needs to be simplified | Housing student focus group
Faculty & Staff wanted more information about use of Flexicash (asked for these types of options to be better marketed to them) | Faculty/Staff focus groups
RETAIL CONCEPTS – DEVELOPMENT AND EXECUTION
Need late night retail options for residential and Memorial Union locations | Contract extension addedndum
Top five dining concepts requested are: 1) Deli/Sandwich shop, 2) Quick service restaurants, 3) Bakery, 4) Smoothie bar, and 5)Coffee shop | Survey
TYPES OF FOOD
FHSU wants these types of foods offered: 1) Mexican, 2) soup salad sandwiches, 3) Chinese, 4) Italian (including pizza),  5) burgers and fries, 6) BBQ | Survey
PRICING: CATERING, RETAIL, SPECIAL EVENTS
McMindes all you can eat price needs to be priced to encourage other students to eat there | International student focus group
Request "dollar menu" -- lower priced food options, with all food prices labeled | Union focus group
In Union, offer healthier, lighter portions for less money | Union focus group; faculty/staff focus groups
Catering prices need to be printed on the catering menu, and a paper catering menu should be availailable to customers.  This includes the student organization menu. | Union Focus Group
Request "dollar menu"/value menu | Faculty/staff focus groups
Salad bar pricing needs to be consistent with weighing, etc. | Faculty/staff focus groups
Offer discounts every so often to entice more traffic to the union to eat | Faculty focus group
FUTURE VISION, ADAPTABILITY, [NAME]
Institute a secret shopper program (or something similar) tied to satisfaction sureveys | Contract extenstion addendum
Free drink refills | faculty/staff focus group
Participation of local director and regional manager in monthly contract oversight meetings | Contract extenstion addendum
In cooperation with the University, develop an evaluation and assessment program to determine how effectively food service needs are being met | Sample expectations
Demonstrate a commitment to continuous improvement by developing and implementing creative employee training program to enhance customer services and satisfaction levels. | Sample expectations
Strong quality assurance program needs to be in place and routinely followed | Classifed staff focus group
Food service provider should define a clear mission for all stakeholders, not just students. | Faculty focus group
[NAME]
Utilize food service programs to enhance student learning (e.g. nutrition, cooking, wellness, ettiquete, etc.) and engagement (e.g. fun food themed events);  theme nights
Serve food based on recipes from students from other countries -- asian food | Residence Life focus group
Small free samples of food and condiments should be available for International students to taste.  Also,  everything, including condiments, should be labeled. | Union Focus Group
Have different ethnic days to offer variety of food options throughout the week | Faculty focus group
QUALITY OF SERVICE
McMindes is always running out of coffee | International student focus group
For catering, need to have higher quality of customer service, one that is easy to work with and willing to accommodate requests | Union Focus Group
Develop & implement quality maintenance program to enhance dining services | Sample Expectations
Customer service is major concern. Staff need to be more flexible and accommodating. | Faculty focus group
SCRATCH COOKING, CUSTOM MENUS PREPARED ON CAMPUS
Students love the made to order omlettes on Sunday morning in McMindes | International student focus group
Students want more variety, less predictable menus, less left-overs | Housing student focus groups
More variety, fresher ingredients | Faculty focus group
HOURS OF OPERATION
Current meal plan -as well as retail hours of operation - lacks ability to have a late night snack (late night was defined as after 7 p.m.) | International student focus group
Request for extended service hours in the Union -- this was repeated frequently among all focus groups | Union focus group; [NAME]/staff focus groups
Establish a variety in retail operations including food offerings and hours of operation as a total package. | Sample expectations
FRIENDLY STAFF
Need high quality of customer service, staff that is easy to work with and willing to accommodate requests | Union catering focus group; [NAME]/staff focus groups; Athletics focus group
USE OF LOCALLY GROWN AND/OR PURCHASED PRODUCTS | Faculty focus group
OTHER
Establish connections with academic programs via interships, [NAME], and other experiential programs | Sample expectations
Effectively integrate state of the art technology in all services and programs | Sample expectations
Local director will participate in University emergency and COOP planning exercises | NACUFS
Health & Wellness need to be incorporated in food service program: nutrition labeling/partner with FHSU wellness program for 'heart healthy' items/create "Lite" menu offerings | Faculty & Classified staff focus groups
Issue:   Resolve policy on bringing food into the Memorial Union | General [NAME]
Issue:  Allow multiple caterers in Union, as requested by some? | General [NAME]
Issue:  Excusivity of food service provider in all campus buildings? | General [NAME]