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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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Western Carolinian Volume 70 Number 10

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  • 16 | WCnewsmagazine How food services operate By Carrie Petrea + Wenewsmagazine Ever wonder why food is so much more expensive on campus, or why the school takes your declining balance points at the end of each Spring semester? Or maybe you've wondered if the school makes any profit off the food you buy? These are questions many students often wonder, and rightfully, so. In essence, students are paying customers who deserve to know exactly where their money goes and how it's being used to better their education and their campus. Overall, despite the general consensus, the school is not focused on how much money they can squeeze out of students. Each semester, an estimate of how many students are on a required meal plan is projected. Approximately, 80-85% of business comes from students living on campus. The rest of the percentages come from visitors, locals, commuters, etc. As far as a profit goal is concerned, there is no target. There are, contrary to popular belief, many different considerations that must be measured before prices are set on campus. In response to the most-asked question: Do Aramark and Western make a profit? Yes, both Western and Aramark make a profit off the foods you buy. Aramark, like any other business, makes a certain amount of profit. However, that exact amount is undisclosed to the public. Aramark isn't operating at Western to make a profit; i's operating the entire UNC system to make a profit. For example, Aramark might make more profit at UNC Chapel Hill than Westem in one week, and the next week they make more money here, Westems profit, however, is put towards renovating and improving food services for all students. According to Rick Nicholson, Director of Auxillary Services, Western spends $300,000 a year in repairs. All profits go back into dining operations, Nicholson said. The new cafeteria that will be placed where Helder currently sits in 2-3 years will, in part, be paid for by meal plan profits and by the amount of money you have left after each Spring semester. Dining facilities and student recreation centers are not paid for by state bonds, so that money has to come from somewhere. You may have noticed a price increase this year which is the first. to occur in two years. Not every food item's price has increased, though. Simply put, the foods that naturally cost more were the ones to increase in price. The gas hike that occurred over the summer and last semester has also helped determine prices. Generally speaking, prices are exactly the same at ll three C-Stores, the UC and Dodson. We do try to be consistent across the board, said Michelle Crowe, Director of Food Services. As far as an overall price markup goes, there is none. There are no standard price markups because it changes consistently depending on labor, price change in products, an expanded menu, and so on. Nicholson gave an excellent example. He said that when Zaxby's opened in Syiva, they were only concerned with one thing: to serve the same foods to make more money. When people enter Zaxby's, they know exactly what they're going to order. However, you wouldn't want to eat at Zaxby's every single day, three meals a day. At Wester, food services have to take into consideration the variety of diets students have. Healthier foods, vegetarian foods and diabetic diets are mostly requested, but places like Chick-fil-A, and the Burger Factory sell more food than Cyber Cafs deli or the Home Zone. In other words, Western not only has to cook foods people want to eat, but also foods that students need to eat like vegetables, fruits, etc. "We try to be very flexible in our offerings, Crowe said, In addition, when students buy a sandwich for $3.89, they are paying for not only the products that make up the sandwich, but also the paper it's wrapped in, the labor, transportation, building costs, Aramark and school profit. There's a lot that goes into that $3.89. And if you've ever wondered why Sbarro's quality on campus is far inferior to Sbarros at other places, here's why: Sbarros doesn't send representatives to the school often, if ever. Occasionally, they'l inform the school that they have switched to new pizza dough, but rarely do they visit Wester to observe the business. This causes many miscommunications and poor public relations. In fact, Western has received so many complaints from students and faculty about Sbarros that Dodson will welcome a new pizzeria in the Fall. Ben Pizzeria will provide many of the same options as Sbarro's but with much better quality and more variety of selections. The menu will also rotate periodically for a change of pace. Ifyou're one of many students who find it diffcutt to stretch the declining balance points to the end of the semester, try eating at Brown more often. Brown has improved tremendously in the last four years, and with $5.60 for lunch and $6.60 for dinner for an all-you-care-to-eat buffet, who can argue? Brown is probably the number one reason why students can stretch their budget to last them the entire semester. Keep in mind, though, that none of the meal plans are for three meals a day, seven days a week, said Crowe. The reason for this is because so many students pack up and go home on the weekends and student holidays. Projecting too little is actually better than projecting too much in terms of the declining balance meal points. Students don't like having to scrimp and save, but they definitely don't like to give up their points at the end of the Spring semester; generally, students do a fairly good job of using theit money since the school gets less than 1% of the declining balance points, according to Nicholson Aramark and Wester aren't trying to squeeze every penny from students, though it may feel like that at times. If you ever have any questions, regarding food services, email Michelle Crowe, mcrowe@email.weu.edu, or David Janecek, Assistant Director of Food Services, janecek@email.weu.edu, in Dodson. They welcome any comments or suggestions from students, Sale! Calentine g with $10 ot more purchase!
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Western Carolina University Publications

The Western Carolinian is Western Carolina University’s student-run newspaper. The paper was published as the Cullowhee Yodel from 1924 to 1931 before changing its name to The Western Carolin...

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