Food Services Advisory Committee

Minutes of the meeting - November 8, 2018

Minutes of the Food Services Advisory Committee meeting,

Held November 8 2018, from 5:00 to 7:00 p.m., Alex Trebek Hall

PRESENT

  • Patrick Genest – Director, Food Services, uOttawa Card and Conventions and Reservations
  • Frederic Filliodeau – Culinary Director, Chartwells
  • Derek Küffer – General Manager, Chartwells
  • Keegan Gilchrist – Executive Chef, Chartwells
  • Maryann Moffitt – Dietitian & Food Liaison Officer, Food Services
  • Josephine Saunders – Assistant Director, Hotelling and Assignments, Housing Service
  • Yucy Jia – President, Residents’ Association of the University of Ottawa
  • Zeid El Khodr - Social, RAUO.
  • Chance Gordon – sub for Emily Nguyen (VP residents affair, RAUO)
  • Andrea Franche – 90U rep
  • Fryderyk Wasowicz  – 90U rep
  • Philipe Guay – Leblanc rep
  • Claudia Rodriguez – Thompson rep
  • Rhoen Gordon – Stanton rep
  • Azam Hassan – Rideau rep
  • Jenna Delaey – vegan rep
  • Waseem Shaik – Services Officer, Muslim Student Association
  • Nelson Mahmoud – Annex rep
  • Anthony Gomez – Finances, RAUO
  • Farhang Frank Amini – Second year student
  • Madison Colberg – student at large rep
  • Sarah Omonoyan – Leblanc rep
  • Grant Boyd – student at large rep

 

 

  1. Welcome

 

Round table introduction by all members present; welcome to new members.

 

  1. Review of Minutes from the Previous Meeting & Discussion of Action Items

 

Issue raised

Details

Person responsible

Action taken

Broken ice cream machine

 

Vegan soft serve coming to the dining hall

Frederic

Machine working with vegan product. New signage is in production should arrive by end of November

Ranch and plum sauce available all the time

 

More containers for sauces and dressings coming. More hot sauces in place, more salad dressings in place, including ranch. Will look at adding plum sauce.

Frederic

More sauces and dressings have been added.

Berries

Many requests for fresh berries. Winter means all berries are imported from California or further; poorer quality, little flavour, and very expensive. Cost would affect price of meal plans.

Frederic will continue to monitor prices.

Pricing of such produce is quite exorbitant and are imported for California and Mexico. We may have small amounts of berries available occasionally

Dining hall is busy, especially after class.

We have added 40 more seats this year; management team has started table management at busy times.

Frederic will encourage table management by floor supervisors.

Table management is occurring at busy times. Expect it to be busier during the December exam period. We ask for everyone’s collaboration during these time periods. Please do not take up more space than needed and be respectful of other students needing space.

Lounge area does not have as many outlets as other areas.

Installed 50 – 60 outlets with the renovation in 2015, but there were fewer seats in the lounge area in the original design.

Patrick

Unfortunately, this is not possible in the short/medium term and can be reassessed if ever we have another expansion project  

Wi-fi coverage

Some section in the Dining Hall  do not have good wi-fi coverage

Patrick

Speaking with IT, who is currently reviewing UCU coverage. More info to be provided at the next committee meeting.

 

Send pictures of areas with poor coverage to Patrick.

FSAC members

Pictures and plans have been provided by committee members. Thank you

5 day meal plan start times

Begins 4am Monday, not Sunday at 12:01am. Used to start at midnight on Sunday, but we would have a rush of 300 people at that time. Required scheduling an additional crew of staff for 8 hours to cover 1 hour; cost prohibitive.

 

N/A 2018/2019,

Complaints of undercooked chicken. 

Team is aware and Frederic is enforcing temperature checks of cooked items before serving.

Frederic

Temp checks occurring and being tracked and monitored consistently.

 

Please inform a chef (tall white hat) or a floor manager (bright blue shirt) if you ever see a safety or quality concern so they may take immediate action.

FSAC members

N/A

Hard, undercooked rice

Frequently poorly cooked and seasoned

Frederic

Training has occurred; members report improvement.

Fruit salad at salad bar

Reports of fruit being old. In fact, product is a purchased fruit salad packed in juice. That is why it is softer than fresh fruit salad.

Frederic will monitor.

Product is being monitored; it is fresh and not sitting too long. Softness is due to being packed in liquid as a fruit cocktail.

Made to order station

Great food, great staff

 

N/A. If someone from the staff go above and beyond, please let us know. We share all comments with our staff.

Cereal request

Cinnamon toast crunch

Frederic

Reviewing cereal choices available.

Whip cream for waffles

Runs out too quickly.

Frederic

More whip cream for waffle bar; not available 24/7.

More waffle machines

All but one was destroyed by improper use.  New ones ordered.

Frederic

Have been ordered, waiting on parts.

Hard to know what is for lunch at the Grill, don’t want to look because of the line.

Could we post the Grill menu somewhere else?

Currently available online – can use your phone.

Could put the menu on the vertical TV in the entrance.

Patrick

Discussing other ways of promoting online menu; discussing use of screens to promote the current menu.

Vegan desserts

In glass case next to Pure. Not well advertised. Better not to advertise and ensure availability for vegan students.

 

N/A

Indicating halal choices

Halal signage is consistent on vertical screens in the dining hall; improvement required for online menu. More promotion for retail choices warranted.

Maryann, Anne-Marie.

Online menu halal indications are present. Reviewing procedures at Quesada looking for cross-contamination before promotion.

Pop machine sometimes smells

 

Frederic

Cleaning the machine more frequently.

Tzatziki was made with vanilla yogurt

 

Frederic

Training for cook responsible provided.

Steak knives

Request for steak knives; liability issue and not possible.

 

N/A

Flour chunks in pancakes

 

Frederic

Has reviewed with staff.

Made to order breakfast

More variety would be great, like sandwiches and other styles of eggs

Frederic

Menu review in progress.

Made to order smoothies

Done in 2015, but students would forget to put lids on the blenders. Too messy. Also a lot of waste as students didn’t measure their ingredients.

 

N/A

Unhealthy food at Pure

Try to provide popular foods that are usually off-limits to vegans. Want to choose items that appeal broadly. Will review.

Frederic

Menu review in progress.

Spicy food at Pure

Sometimes too spicy

Frederic

Menu review in progress

Boost app at Tim Hortons

Boost orders seem to print all at once and take longer than expected.

Patrick

Print times and wait times for the app have been changed; please report any improvement or lack thereof.

Boost not at Go Cafés

Go Cafés are all grab and go, there is nothing for the team to prepare. Not the right fit.

 

N/A

Poor quality of scrambled eggs

 

Frederic

Training on cooking eggs has occurred. Committee members have reported improvements.

Better 80% 20%

More granola for yogurt bar

Request to have always available

Frederic

Is not always available.

 

 

  1. General Service Review of the 24/7 Dining Hall and retail.

 

  1. Dining hall

 

Issue raised

Details

Person responsible

Actions taken

Plain, steamed vegetables

Too many vegetables with seasonings and spices

Keegan

Currently under review

Cereal bowls

Seem to disappear at late night. More needed at cereal station.

Frederic

Frederic is reviewing stocking of items after dinner to ensure availability of items overnight

Ice cream bowls

Seem to disappear

Frederic

 

Dirty plates and bowls

Often dirty. Oatmeal mentioned specifically.

Frederic

Currently being reviewed with dishwashing team

Running out of popular foods

Example – chicken nuggets. Can culinary produce more and faster?

Trade off between speed and quality; as speed goes up often quality goes down.

 

The team has been tasked with actually slowing down to ensure food is properly cooked and has reached the right temperature including a visual inspection. We are working on better presenting the food also. So you can expect some longer wait periods at some station sometimes

Multiple set ups at one station – not well used.

When students see rope dividers they understand multiple set ups at that station (e.g. poutine – 3 times gravy, fries and cheese). Students sometimes afraid to switch lines.

Needs an employee to help direct.

Frederic

Floor manager teams looking into this

How do we check temperatures of food?

We do not cut open and look, we use a food thermometer and check from 3 different places in the batch to ensure the items met the right internal temperature.

 

 

Communication channels

New students don’t know where or who to complain to. Promote the chefs and the floor managers on screens. Promoting info by milk machines strategic – already eaten and coming back for something. Social media may be more effective than screens.

Patrick, marketing.

In progress with the Marketing and Communications team

Promoting online menu

White board? TV screens? Have text n’tell send the url to the online menu automatically in response.

Patrick, marketing.

In progress with the Marketing and Communications team

Peanut butter

High risk of contaminating vegetables at salad bar

Maryann

Sourcing new containers with lids.

 

Gets contaminated with butter; no good for vegans. Can we put some at My Pantry?

Maryann

 

Food sitting too long

Sometimes food looks dry and gets cold. Too much prepared.

Keegan

 

Fried rice at Made to order 2 days in a row.

Menu should not have that kind of repetition. Menu review in progress.

Keegan.

 

Sauces for pierogis

Considered strange choices; standard option is butter. Note that sauces are optional.

 

Sauces are there as an add-on, students can have these in whichever fashion they like.

Panini presses dirty

Students do not know how to use the press. Recommendation – make visual instructions on how to use the panini press and parchment paper.

Frederic, marketing.

 

Hot chocolate

Finally back; national shortage of Starbuck’s chocolate powder. Can not use a substitute with the machine.

 

 

Microwave for dining hall?

After discussion of pros and cons, agreed more dangerous than beneficial.

 

 

Food quality during exam period

Reports of falling quality last year; reminder to maintain quality and variety throughout exam period, winter and spring.

Frederic, Keegan, Patrick.

 

Juice quality

Not that great; have looked into other options. Minute Maid is $80 more per 12 L. Continuing to review options and budgetary implications.

Patrick

 

Pure station hours

Request to open station later.

Already decided to open by 1 to 1.5 additional hours beginning in January

Frederic

Pure will have new extended hours of operations starting in January, Station will be open until at least 8:30 PM

Pure protein options

Request for more whole plant proteins instead of meat alternatives

Keegan

 

 

Dry falafels

Over baking; will review with team

Keegan

 

Cross contamination for vegans at sandwich and salad bars

Can meat and vegetables be kept separate?

Frederic, Maryann

 

Labelling of soups

Vegan and vegetarian labels are not consistent.

Keegan

 

Salsa at salad bar

Request – can we always have salsa at salad bar?

Keegan, Frederic

 

Cross contamination by cream cheese.

Seems to get into many other dishes.

Frederic, Maryann

 

Fish is dry

At MBS station, always seems to be dry.

Keegan

 

Better promote one-off events

More variety.

Marketing.

 

More sweet potato fries

 

Keegan

 

More spicy food

 

Keegan

 

Is parchment paper compostable?

 

Maryann

 

Text n’tell a bad meme

Replies need to be more solution focused and sincere.

Marketing

 

Clock is gone

 

 

 

No chocolate soy milk

 

 

 

Tim Horton at CRX

Very slow

 

 

Sinks in men’s washroom in dining hall.

Middle sink not draining.

Right hand sink spraying too much water.

Patrick

Actioned with UO plumbers

Fewer halal options, low staff knowledge

In the dining hall, seem to be fewer halal choices than last year, and staff often don’t know what halal means.

Keegan, Frederic.

 

 

 

 

  1. Retail, other

Issue raised

Details

Person responsible

Town hall

Food Services should host a town hall for all students in residences.

Patrick

FSAC minutes

Put them online for public viewing.

Maryann

Wait times in retail.

Promote Boost more to help reduce wait times. CRX Tim Hortons will have a dedicated coffee line to speed service for coffee/tea drinkers.

Patrick.

Campus microwaves

Who owns them? Belong to the faculty that owns the building. UCU falls under Community Life.

 

 

 

 

Meeting Adjourned at 7:10 p.m.

Minutes of the meeting - December 6, 2018

Minutes of the Food Services Advisory Committee meeting, Held December 6 2018, from 5:00 to 7:00 p.m., CRX Food court

 

PRESENT

  • Patrick Genest – Director, Food Services, uOttawa Card and Conventions and Reservations
  • Derek Küffer – General Manager, Chartwells
  • Keegan Gilchrist – Executive Chef, Chartwells
  • Maryann Moffitt – Dietitian & Food Liaison Officer, Food Services
  • Anne-Marie Charron – Marketing & communication agent
  • Fryderyk Wasowicz  – 90U rep
  • Philipe Guay – Leblanc rep
  • Rhoen Gordon – Stanton rep
  • Fawadul Hassan – Rideau rep
  • Jenna Delaey – vegan rep
  • Madison Colberg – student at large rep
  • Simranjeet Saini – student
  • Andrea Franche – 90U rep
  • Sarah Omonoyan – Leblanc rep

 

 

  1. Welcome

 

  2. Review of Minutes from the Previous Meetings & Discussion of Action Items

 

              2.1 Dining hall –

Issue raised

Details

Person responsible

Action taken

Broken ice cream machine

 

Vegan soft serve coming to the dining hall

Frederic

Machine working with vegan products. New signage is in production should arrive by the end of November. Fixed and new logo indicated vegan - halal.

Ranch and plum sauce available all the time

 

More containers for sauces and dressings coming. More hot sauces in place, more salad dressings in place, including ranch. Will look at adding plum sauce.

Frederic

More sauces and dressings have been added.

New container and both Ranch and plum sauce available

Berries

Many requests for fresh berries. Winter means all berries are imported from California or further; poorer quality, little flavour, and very expensive. Cost would affect the price of meal plans.

Frederic will continue to monitor prices.

Pricing of such produce is quite exorbitant and are imported for California and Mexico. We may have small amounts of berries available occasionally. Very expensive during winter time will be available occasionally.

The dining hall is busy, especially after class.

We have added 40 more seats this year; management team has started table management at busy times.

Frederic will encourage table management by floor supervisors.

Table management is occurring at busy times. Expect it to be busier during the December exam period. We ask for everyone’s collaboration during these periods. Please do not take up more space than needed and be respectful of other students needing space.

Staff to ask students not to be alone at a table for 4 or more.

Lounge area does not have as many outlets as other areas.

Installed 50 – 60 outlets with the renovation in 2015, but there were fewer seats in the lounge area in the original design.

Patrick

Unfortunately, this is not possible in the short/medium term and can be reassessed if ever we have another expansion project. 

Wi-Fi coverage

Some section in the Dining Hall  does not have good Wi-Fi coverage

Patrick

Speaking with IT, who is reviewing UCU coverage. More info to be provided at the next committee meeting.

 

Send pictures of areas with poor coverage to Patrick.

FSAC members

Pictures and plans have been provided by committee members. Thank you

5-day meal plans start times

Begins 4am Monday, not Sunday at 12:01am. Used to start at midnight on Sunday, but we would have a rush of 300 people at that time. Required scheduling an additional crew of staff for 8 hours to cover 1 hour; cost prohibitive.

 

N/A 2018/2019,

Complaints of undercooked chicken. 

The team is aware and Frederic is enforcing temperature checks of cooked items before serving.

Frederic

Temp checks occurring and being tracked and monitored consistently. Still ongoing. Daily control and daily associates training by chefs.

 

Please inform a chef (tall white hat) or a floor manager (bright blue shirt) if you ever see a safety or quality concern so they may take immediate action.

FSAC members

N/A

Hard, undercooked rice

Frequently poorly cooked and seasoned

Frederic

Training has occurred; members report improvement. Still ongoing. Daily control and daily associates training by chefs.

Fruit salad at salad bar

Reports of fruit being old. In fact, product is a purchased fruit salad packed in juice. That is why it is softer than fresh fruit salad.

Frederic will monitor.

The product is being monitored; it is fresh and not sitting too long. Softness is due to being packed in liquid as a fruit cocktail. Look for other brands but did not receive further complaints.

Made to order station

Great food, great staff

 

N/A. If someone from the staff go above and beyond, please let us know. We share all comments with our staff.

Cereal request

Cinnamon Toast Crunch

Frederic

Reviewing cereal choices available. New container and rotation between new brand (Vector and Mueslix)

Whip cream for waffles

Runs out too quickly.

Frederic

More whip cream for waffle bar; not available 24/7. Available in can at my pantry and homemade on Friday .

More waffle machines

All but one was destroyed by improper use.  New ones ordered.

Frederic

Have been ordered, waiting on parts. Ongoing

Hard to know what is for lunch at the grill, don’t want to look because of the line.

Could we post the Grill menu somewhere else?

Currently available online – can use your phone.

Could put the menu on the vertical TV in the entrance.

Patrick

Discussing other ways of promoting online menu; discussing use of screens to promote the current menu.

Vegan desserts

In glass case next to Pure. Not well advertised. Better not to advertise and ensure availability for vegan students.

 

N/A

Indicating halal choices

Halal signage is consistent on vertical screens in the dining hall; improvement required for the online menu. More promotion for retail choices warranted.

Maryann, Anne-Marie.

Online menu halal indications are present. Reviewing procedures at Quesada looking for cross-contamination before promotion.

Pop machine sometimes smells

 

Frederic

Cleaning the machine more frequently.  Did a large cleaning.

Tzatziki was made with vanilla yogurt

 

Frederic

Training for cook responsible provided. Still ongoing. Daily control and daily associates training by chefs.

Steak knives

Request for steak knives; liability issues and not possible.

 

N/A

Flour chunks in pancakes

 

Frederic

Has reviewed with staff. Still ongoing. Daily control and daily associates training by chefs

Made-to-order breakfast

More variety would be great, like sandwiches and other styles of eggs

Frederic

Menu review in progress. In the process to be put in place for January

Made to order smoothies

Done in 2015, but students would forget to put lids on the blenders. Too messy. Also a lot of waste as students didn’t measure their ingredients.

 

N/A

Unhealthy food at Pure

Try to provide popular foods that are usually off-limits to vegans. Want to choose items that appeal broadly. Will review.

Frederic

Menu review in progress. In the process to be put in place for January

Spicy food at Pure

Sometimes too spicy

Frederic

Menu review in progress In the process to be put in place for January

Boost app at Tim Hortons

Boost orders seem to print all at once and take longer than expected.

Patrick

Print times and wait times for the app have been changed; please report any improvement or lack thereof.

Boost not at Go Cafés

Go Cafés are all grab and go, there is nothing for the team to prepare. Not the right fit.

 

N/A

Poor quality of scrambled eggs

 

Frederic

Training on cooking eggs has occurred. Committee members have reported improvements. Still ongoing. Daily control and daily associates training by chefs.

More granola for yogurt bar

Request to have always available

Frederic

Is not always available.

Plain, steamed vegetables

Too many vegetables with seasonings and spices

Keegan

Currently under review

Cereal bowls

Seem to disappear late at night. More needed at the cereal station.

Frederic

Frederic is reviewing stocking of items after dinner to ensure availability of items overnight. We ordered more and they are available.

Ice cream bowls

Seem to disappear

Frederic

 

Dirty plates and bowls

Often dirty. Oatmeal mentioned specifically.

Frederic

Currently being reviewed with dishwashing team. Still ongoing. Daily control and daily associates training by chefs and dining hall manager.

Running out of popular foods

Example – chicken nuggets. Can culinary produce more and faster?

Trade off between speed and quality; as speed goes up often quality goes down.

 

The team has been tasked with actually slowing down to ensure food is properly cooked and has reached the right temperature including a visual inspection. We are working on better presenting the food also. So you can expect some longer wait periods at some station sometimes.

Multiple set ups at one station – not well used.

When students see rope dividers they understand multiple set ups at that station (e.g. poutine – 3 times gravy, fries and cheese). Students sometimes afraid to switch lines.

Needs an employee to help direct the students.

Frederic

Floor manager teams looking into this. Dining hall managers can adjust the floor plan.  

How do we check temperatures of food?

We do not cut open and look, we use a food thermometer and check from 3 different places in the batch to ensure the items met the right internal temperature.

 

 

Communication channels

New students don’t know where or who to complain to. Promote the chefs and the floor managers on screens. Promoting info by milk machines strategic – already eaten and coming back for something. Social media may be more effective than screens.

Patrick, marketing.

In progress with the Marketing and Communications team. The new signage has been installed in the Dining Hall to identify the 4 ways of giving us your comments:

 

Give us your feedback, we want to hear from you!

 

4 easy ways to share your comments:

 

  1. Talk to a supervisor, a chef or a sous-chef on-site. They can assist you immediately.
  2. Via text at 54500 (start your text with UCU + your comment)
  3. By email at foodservices@uottawa.ca
  4. Online www.foodservices.uottawa.ca/feedback

 

Promoting online menu

White board? TV screens? Have text n’tell send the URL to the online menu automatically in response.

Patrick, marketing.

In progress with the Marketing and Communications team. The link to the online menu has been added to the text’n Tell automatic response.

Peanut butter

High risk of contaminating vegetables at salad bar

Maryann

Sourcing new containers with lids.

 

Gets contaminated with butter; no good for vegans. Can we put some at My Pantry?

Maryann

 

Food sitting too long

Sometimes food looks dry and gets cold. Too much prepared.

Keegan

Still ongoing. Daily control and daily associates training by chefs.

Fried rice at made to order 2 days in a row.

Menu should not have that kind of repetition. Menu review in progress.

Keegan.

New menu coming in January taking in consideration all comments submitted

Sauces for pierogi

Considered strange choices; standard option is butter. Note that sauces are optional.

 

Sauces are there as an add-on, students can have these in whichever fashion they like.

Panini presses dirty

Students do not know how to use the press. Recommendation – make visual instructions on how to use the panini press and parchment paper.

Frederic, marketing.

Floor manager teams looking into this and will  follow up

Hot chocolate

Finally back; national shortage of Starbuck’s chocolate powder. Cannot use a substitute with the machine.

 

 

Microwave for dining hall?

After discussion of pros and cons, agreed more dangerous than beneficial.

 

 

Food quality during exam period

Reports of falling quality last year; reminder to maintain quality and variety throughout the exam period, winter and spring.

Frederic, Keegan, Patrick.

Culinary and front-line team was informed to monitor the quality during the exam period

Juice quality

Not that great; have looked into other options. Minute Maid is $80 more per 12 L. Continuing to review options and budgetary implications.

Patrick

 

Pure station hours

Request to open station later.

Already decided to open by 1 to 1.5 additional hours beginning in January

Frederic

Pure will have new extended hours of operations starting in January, Station will be open until at least 8:30 PM. Will start in January

Pure protein options

Request for more whole plant proteins instead of meat alternatives

Keegan

 

In the process to be put in place for January

Dry falafels

Over baking; will review with team

Keegan

Still ongoing. Daily control and daily associates training by chefs.

Cross contamination for vegans at sandwich and salad bars

Can meat and vegetables be kept separate?

Frederic, Maryann

Changes have been made.

Labelling of soups

Vegan and vegetarian labels are not consistent.

Keegan

 

Salsa at salad bar

Request – can we always have salsa at the salad bar?

Keegan, Frederic

In the process to be put in place for January

Cross contamination by cream cheese.

Seems to get into many other dishes.

Frederic, Maryann

Still ongoing. Daily control and daily associates training by chefs and dining hall manager.

Fish is dry

At MBS station, always seems to be dry.

Keegan

 

Better promote one-off events

More variety.

Marketing.

The events are promoted 3 days in advance.

More sweet potato fries

 

Keegan

In the process to be put in place for January

More spicy food

 

Keegan

In the process to be put in place for January

Is parchment paper compostable?

 

Maryann

Yes

Text n’tell a bad meme

Replies need to be more solution focused and sincere.

Marketing

 

Clock is gone

 

 

Returned

No chocolate soy milk

 

 

Sometimes supplier does not have enough stock, but we try to keep in dining hall at all times.

Tim Horton at CRX

Very slow

 

 

Sinks in men’s washroom in dining hall.

Middle sink not draining.

Right-hand sink spraying too much water.

Patrick

Actioned with UO plumbers

Fewer halal options, low staff knowledge

In the dining hall, seem to be fewer halal choices than last year, and staff often don’t know what halal means.

Keegan, Frederic.

In the process to be put in place for January

 

              2.2 retails and other

Issue raised

Details

Person responsible

Town hall

Food Services should host a town hall for all students in residences.

Patrick

FSAC minutes

Put them online for public viewing.

Maryann

Wait times in retail.

Promote Boost more to help reduce wait times. CRX Tim Hortons will have a dedicated coffee line to speed service for coffee/tea drinkers.

Patrick.

Campus microwaves

Who owns them? Belong to the faculty that owns the building. UCU falls under Community Life.

 

 

 

 

3.0  General Service Review of the 24/7 Dining Hall and retail.

 

            3.1 Dining hall

Issue raised

Details

Person responsible

Actions taken

 Made to order variety

Made to order – something new please!

Suggestions: smoothies, French toast, crepes, sausage, ramen, hot subways, Mac & cheese.

 

Keegan

 

 

Made to order stir-fries

Noodles are slimy

Keegan

 

Difference between vegetarian and meat food

Not easy to see if it is vegetarian or not.

Ex.: pizza with pepperoni under vegetarian pizza.

Suggestion: Put the meat on top so that it is easier to see if it is with or without meat.

Keegan

 

Soda machine beside the coffee machine

Smells bad

Derek

 

During exams

Need healthier options. Too many fried items. Way too tempting. Try to balance the menu.

Maryann and Keegan

 

Online menu

Further promote the online menu

Anne-Marie

  • The GEE in January + Res life newsletter
  • Promo Team in January to promote the online menu
  • Add the online menu link in Text N Tell - fait

Bread

Slices are too big. We prefer thin slices.

The toaster doesn’t work well.

Keegan

 

The corn was frozen

At the Salad bar

Keegan

 

Plain rice

Signage problem. Vegetarian signage only but  it should also say vegan.

Keegan & Maryann

 

Friday waffles days

Is there a way that we could have vegan waffles?

Keegan

 

Vegan coconut yogurt

 

Keegan

 

Food is cold

Chef said no. Is it not possible to reheat a plate?

Keegan

 

Team cuisine

Promote chef on TV at the DH + social media

Marketing

 

Who are the managers on site?

Students don’t know who are the managers on site (blue T-shirt). Create a campaign to help students identify the managers. Something funny. Ask me anything! + social media

Marketing

 

Vegan options after at 10 pm

Open Pure after classes finishing at 10 PM. There is nothing to eat after 10 PM when you are vegan. Last rush 10 to 10:30 PM.

Keegan

Maryann

 

More vegan breakfast options

Current options: Tofu scramble, oatmeal, baked beans, nuts and seeds.

Keegan & Maryann

 

Pizza undercooked or burned

 

Keegan

 

Toaster

Need something to take toast out of the toaster.

Keegan

 

Structure needed (Keegan’s question)

Q. Do you think a routine is important?

R. Not really. We need change

Keegan

 

Coffee machine

Syrup - yeah!! They want vanilla and caramel.

Regular marshmallow: 100% prefers white ones.

Spoons beside coffee

Keegan

Maryann

 

 

 

Beef burgers

Bring back beef burgers

Keegan

 

Curly fries

We want them more often. We like them!

Keegan

 

Food is cold

Everywhere

Keegan

 

Chipotle sauce

Chipotle sauce – please bring back the Chipotle sauce

Keegan

 

Vegan station

People want to serve themselves. Not possible

Keegan

 

Lemon slices

At the salad bar.

Keegan

 

Panini machine

Are always set to high.

Keegan

 

Dishes are always dirty

 

Frederic

 

Ice machine

Empty all of the time

Frederic

 

Kosher option

We don’t have a kosher kitchen.

 

 

Pantry area

Staff at my pantry was not really helpful.

Frederic

 

Contest

Need more pens

Anne-Marie

Pens have been added the day after the meeting

Overnight bistro

Students don’t know there are made to order items available overnight.

Write a menu : order here

We will create small roll ups to put on the counter at night to direct students to the overnight bistro station + a small roll-up at Overnight bistro saying something like: order what you would like to eat + generic menu.

 

Marketing

 

 

 

 

              3.2 Retail, other

Issue raised

Details

Person responsible

Tim Hortons

Wait is long

 

 

 

 

 

 

 

 

 

 

 

Meeting adjourned at 6:47 p.m.

 

 

Minutes of the meeting - January 17, 2019

Minutes of the Food Services Advisory Committee meeting,

Held January 17, 2019, from 5:00 to 7:00 p.m.,  FSS

PRESENT

 

  • Patrick Genest – Director, Food Services, uOttawa Card and Conventions and Reservations
  • Derek Küffer – General Manager, Chartwells
  • Keegan Gilchrist – Executive Chef, Chartwells
  • Maryann Moffitt – Dietitian & Food Liaison Officer, Food Services
  • Anne-Marie Charron – Marketing & communication officer
  • Nathalie Blanchard - Marketing & communication officer
  • Joséphine Saunders - Assistant Director, Assignments and Hoteling
  • Frédéric Filliodeau – Directeur des opérations
  • Fryderyk Wasowicz  – 90U rep
  • Philipe Guay – Leblanc rep
  • Rhoen GordonStanton rep
  • Fawadul Hassan – Rideau rep
  • Jenna Delaey – vegan rep
  • Madison Colberg – student at large rep
  • Simranjeet Saini – student
  • Andrea Franche – 90U rep
  • Sarah OmonoyanLeblanc rep
  • Chance Gordon - RAUO
  • Frank Amini – Student
  • Andrea Barbeau - Student
  • Anthony Gomez - Student

 

1.0 Welcome

2.0 Review of Minutes from the Previous Meetings & Discussion of Action Items

Issue raised

Details

Person responsible

Actions taken

 Made to order variety

Made to order – something new please!

Suggestions: smoothies, French toast, crepes, sausage, ramen, hot subways, Mac & cheese.

 

Keegan

 

Several items added.

 

Made to order stir-fries

Noodles are slimy

Keegan

Resolved, team trained.

Difference between vegetarian and meat food

Not easy to see if it is vegetarian or not.

Ex.: pizza with pepperoni under vegetarian pizza.

Suggestion: Put the meat on top so that it is easier to see if it is with or without meat.

Keegan

Resolved, team trained.

Soda machine beside the coffee machine

Smells bad

Derek

Cleaned before the holidays. New machine ordered as well.

During exams

Need healthier options. Too many fried items. Way too tempting. Try to balance the menu.

Maryann and Keegan

Menu changes made. Some stations are dedicated, on certain days, to less healthy “pub style” options.

Online menu

Further promote the online menu

Anne-Marie

- Article in The GEE sent on January 16

- Add the online automatic reply

- TV screen at the DH

Bread

Slices are too big. We prefer thin slices.

The toaster doesn’t work well.

Keegan

Resolved. New bread options offered.

The corn was frozen

At the Salad bar

Keegan

Resolved.

Plain rice

Signage problem. Vegetarian signage only but  it should also say vegan.

Keegan & Maryann

 

Maryann will review.

Friday waffles days

Is there a way that we could have vegan waffles?

Keegan

Not currently.

Vegan coconut yogurt

 

Keegan

Looking to see if available

Food is cold

Chef said no. Is it not possible to reheat a plate?

Keegan

No, advise when cold. Temp monitored closely and frequently during the day.

Team cuisine

Promote chef on TV at the DH + social media

Marketing

Meet the chef

- TV screens at the DH

- Article on the food services web site

- January 16 Gee – link to this article

- Campaign manager to come

Who are the managers on site?

Students don’t know who the managers are on site (blue T-shirt). Create a campaign to help students identify the managers. Something funny. Ask me anything! + social media

Marketing

Vegan options after at 10 pm

Open Pure after classes finishing at 10 PM. There is nothing to eat after 10 PM when you are vegan. Last rush 10 to 10:30 PM.

Keegan

Maryann

Extended to 8:30PM if food available, stays open. (ISSUE: not open)

More vegan breakfast options

Current options: Tofu scramble, oatmeal, baked beans, nuts and seeds.

Keegan & Maryann

Looking for new vegan protein options. Yogourt bar added granola.

Pizza undercooked or burned

 

Keegan

Resolved.

Toaster

Need something to take toast out of the toaster.

Keegan

Resolved. Tongs ordered.

Structure needed (Keegan’s question)

Q. Do you think a routine is important?

R. Not really. We need change

Keegan

 

Coffee machine

Syrup - yeah!! They want vanilla and caramel.

Regular marshmallow: 100% prefers white ones. Spoons beside coffee

Keegan

Maryann

Syrup for Christmas only.

 

 

Beef burgers

Bring back beef burgers

Keegan

Back, happy!

Curly fries

We want them more often. We like them!

Keegan

 

Food is cold

Everywhere

Keegan

Resolved

Chipotle sauce

Chipotle sauce – please bring back the Chipotle sauce

Keegan

Done

Vegan station

People want to serve themselves. Not possible

Keegan

No

Lemon slices

At the salad bar.

Keegan

Looking into

Panini machine

Are always set to high.

Keegan

Keegan to coach sandwich bar staff to monitor the temperature of the panini press.

Dishes are always dirty

 

Frederic

Improving due to training and coaching of team.

Ice machine

Empty all of the time

Frederic

 Machine was serviced and is improved, does still sometimes run out of ice. 

Kosher option

We don’t have a kosher kitchen.

 

 

Pantry area

Staff at my pantry was not really helpful.

Frederic

Meeting with staff done. Coaching done as well.

Contest

Need more pens

Anne-Marie

Pens were added the day after the meeting

Overnight bistro

Students don’t know there are made to order items available overnight.

Write a menu : order here

We will create small roll ups to put on the counter at night to direct students to the overnight bistro station + a small roll-up at Overnight bistro saying something like: order what you would like to eat + generic menu.

 

Marketing

- Mini roll up on each stations of the DH indicating clearly where is the Overnight bistro from 11 pm to 6 am

- Mini roll up at the Overnight bistro station with the complete menu : Order here

- TV screens – overnight bistro + complete menu

 

3.0 General Service Review of the 24/7 Dining Hall and retail.

3.1 Dining hall

Issue raised

Details

Person responsible

Actions taken

Fish

Not as dry, so much better

 

 

Steak

Want some on the menu

 

-chic dinner and a steak day

Unsweetened plant based milk

All vegan milk is sweetened (Almond preferable)

Maryann

 

Dirty plate

Atlantic day, one student had 3 dirty plates

Derek

 

Undercooked rice

Resolved!

 

 

Shrimp overcooked

 

Keegan

 

Fries

LOTS of fries

Keegan

Resolved

Deserts options

Not enough brownies or popular deserts \ space out service to have them available longer

Keegan

 

Idea: Farmers Market

Suggests we have one like Carleton

Patrick\Maryann

Already looking into \ on the to-do

The Growcer

Signage needed

Nathalie

 

Omelets

Would like more options with the all-day omelets. Questioning if this is a good idea.

 

 

Baked potato “day”

Station switched from “full meal” to side dish. Students were looking for a main, to go with the potato

 

 

Veggy station

Peak hours lines get Mixed

Nathalie\

Signage and install ropes.

SASS issue

Food services connected to SASS

Maryann

 

Bread

Not stocked enough

Keegan

 

Salad Bar

Vegan salad not identified properly

Maryann

 

Breakfast

More variety (pre made parfait \ smoothies suggested)

 

 

Dairy Free

Not labelled

Maryann\Nathalie

 

Food stickers

Not compostable

Maryann

 

Tea bags

May contain plastic

Maryann

 

Hard ice cream

Can we have hard ice-cream ?

Frédéric

 

Vegan meat balls

Too hard, served anyways

Keegan

 

Vegan desert

Can we have the left over vegan desert available after hours

Keegan

 

TVs Text and Tell

No jokes or advertise the serious portion as well

Nathalie

 

Vegan breakfast

Any coming?

Maryann

Lots of options already but we need suggestions

Pop station

Problematic

Derek

Being changed

Thai Express

Slow service

 

 

Starbucks

Hours on corporate site are wrong\Google map (must be updated)

Nathalie

 

Bakery

Instead of soups have a veg and a meat option at the same time

Keegan

 

Receipts

Undetailed unclear receipts

 

 

Tandoori

Can you add Roti to the menu?

Keegan

 

Pure station

Not open until 8:30 as advertised, (closed at 7:PM) staff doesn’t seem to be aware

Keegan

 


3.2 Retail, other some text here

Issue raised

Details

Person responsible

Tim Hortons CRX

Slow service

 

- Express lane added plus signage.

Boost

Not working

 

- Resolved.

Food truck

Indian to replace Ole Bole

 

 

RGN

Renovations in April

 

 

Asian Noodle (FO)

Too much liquid – too full

 

 


Meeting adjourned at 6:50 p.m.

 

Marketing: FSAC \ NB/AMC/MM

 

 

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