FOOD SERVICESBACKGROUND/FACTS

North Seattle Community College

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Comprised of Cafeteria, Espresso, Sandwich Bar, and Vending Machines

Espresso Bar and Vending are profitableCafeteria and Sandwich Bar lose moneySince FY05-06 $838,057 used to cover

lossesCurrent cash deficit of $180,000

NSCC Food Services Overview2

Reason for Consultant Review

Current Food Services model is not sustainable

With future budget cuts predicted, college can’t continue to subsidize food services

Architect’s original concept: Build Student Center with food service component Students voted “NO”

Need to look at alternate solutions

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Food Consultant’s Findings:

Current Cafeteria: Dated equipment Not central to campus, poor location/access 1960’s design concept; too large/ elementary school cafeteria design Cafeteria and espresso lack secure storage Old and energy inefficient dishwashing equipment drives use of

disposable tableware doesn’t meet standards for sustainability in food service .

Annual sales/far below average for similar size colleges Food cost is twice the industry standard for same size operations

Espresso Bar : Current location has poor security for retail products

Sandwich Bar: Improvised design with poor location and workflow

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Food Service operations Inventory controls/security difficult with current layout Inefficient layout dictates staffing strategy w/high turnover

of PT staff; only 3 permanent FT employees for entire FS operations

Outdated service area and kitchen equipment make it difficult to maintain food quality

Poor layout leads to congestion at peak demand times; service extremely slow - Sales increase possible just by increasing throughput

Limited service in evening hours

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Food Consultant’s Findings:

Food Service Goals6

Attain financial and operational efficiency Provide a broad variety of consistently high quality

foods Optimize the ability for customers to purchase food

quicklyExpand service to evening students without

substantially increasing labor costsIncrease the overall security of food products in

both retail and production areas.

Develop a food services operation that is economically sustainable.

Scenarios Considered

Keep all food service in Campus Center Divide the food service locations

Close the cafeteria, replace it with an Emporium in the Tech Building.

a. Espresso stays where it is b. Espresso is expanded to include the sandwich bar/deli and takes

over the “Green Room”

Move all, combined foodservice to the Tech Building a. Campus Center kitchen is decommissioned b. Campus Center kitchen continues to operate as the support kitchen

for the Tech emporium

Close Cafeteria and expand Espresso Hire outside management Vendors with mobile units Do nothing (not really an option)

Scenario Costs

Scenario College $ Capital $ Total Cost

Life Notes

Keep in CC + Renovate kitchen

$1,530,000

$0 $1,530,000

5 yrs Not central;tied to Library/IBrenovation

Tech Bldg + Espresso as is

$400,000 $530,000 $930,000 20 yrs Smaller kitchen;less food variety

Food in Tech Bldg Expand Espresso

$400,000 $770,000 $1,170,000

20 yrs Smaller kitchen; less food variety; No meeting room

All in Tech Bldg +New kitchen

$0 $1,015,000

$1,015,000

30 yrs No room in tech bldg for kitchen

All in Tech Bldg +Renv. CC kitchen

$400,000 $555,000 $955,000 30 yrs Smaller kitchen; less food variety

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Recommended Scenario

Offers advantage of consolidating food service into one location near the center of campus traffic flow

Maintains the current kitchen which eliminates many design challenges inherent in building support kitchen in the Tech Building

Supported with a modest kitchen upgrade in Campus Center including developing secure dry and refrigerated storage and upgrading kitchen equipment

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Completely replace Campus Center Food Service withan expanded Emporium in the Tech Building supported by the existing Campus Center kitchen

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Next Steps

E-Team will make final decision based on College Council input and survey results

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Your Questions?13