Food Services Advisory Committee
Minutes of the meeting - February 28, 2019
Minutes of the Food Services Advisory Committee meeting,
Held February 28, 2019 from 5:00 to 7:00 p.m., TBT 119
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
- Nathalie Blanchard - Marketing & communication officer
- Fryderyk Wasowicz – 90U rep
- Philipe Guay – Leblanc rep
- Rhoen Gordon – Stanton rep
- Jenna Delaey – vegan rep
- Madison Colberg – student at large rep
- Sarah Omonoyan – Leblanc rep
- Frank Amini – Student
- Nelson Mahmoudi
- Cloudia Rodriguez
- Zeid El Khodr
Meeting started at 5:10
- Welcome
Welcome from Patrick Genest. Mentions the special FSAC Dinner FSAC March 28. Mention that you can get credits for your implication on the Committee. Also presents an overview of automated cooking project and upcoming
RGN Guidon renovation. For the next meeting, tell us what you would like to see at the Dining Hall next year (events, menu, etc.).
- Review of Minutes from the Previous Meetings & Discussion of Action Items
December 2018 |
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Plain rice |
Signage problem. Vegetarian signage only but it should also say vegan. |
Keegan & Maryann |
RESOLVED |
Friday waffles days |
Is there a way that we could have vegan waffles? |
Keegan |
Yes we will have vegan waffles |
Vegan coconut yogurt |
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Keegan |
NOT AVAILABLE |
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) Will look at extending hours further next year. |
Panini machine |
Are always set to high. |
Keegan |
RESOLVED |
Jan 2019 |
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Hard ice cream |
Can we have hard ice-cream? |
Frédéric |
Hard ice cream is not possible at the DH |
Shrimp overcooked |
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Keegan |
RESOLVED |
Deserts options |
Not enough brownies or popular deserts \ space out service to have them available longer |
Keegan |
New bakery menu now available. |
Bread |
Not stocked enough |
Keegan |
RESOLVED |
Vegan meat balls |
Too hard, served anyways |
Keegan |
RESOLVED |
Vegan desert |
Can we have the left over vegan desert available after hours |
Keegan |
Left-overs made available. |
Tandoori |
Can you add Roti to the menu? |
Keegan |
Not available. |
Pure station |
Not open until 8:30 as advertised, (closed at 7:PM) staff doesn’t seem to be aware |
Keegan |
RESOLVED. |
Omelets |
Would like more options with the all-day omelets. Questioning if this is a good idea. |
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We could, but there was much demand for other, more popular options, so we had to make a choice. |
Baked potato “day” |
Station switched from “full meal” to side dish. Students were looking for a main, to go with the potato |
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NO MORE BAKED POTATO |
Breakfast |
More variety (pre made parfait \ smoothies suggested) |
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Not sure about this one |
Pop station |
Problematic |
Derek |
RESOLVED. |
The Growcer |
Signage needed |
Nathalie |
In progress. |
Veggy station |
Peak hours lines get Mixed |
Nathalie |
In progress. |
Starbucks |
Hours on corporate site are wrong\Google map (must be updated) |
Nathalie |
Request done with Starbucks headquarters |
TVs Text and Tell |
No jokes or advertise the serious portion as well |
Nathalie |
TVs Text and Tell / modified the response tone and always include the serious answer. |
Unsweetened plant based milk |
All vegan milk is sweetened (Almond preferable) |
Maryann |
On back order / will be available. |
Salad Bar |
Vegan salad not identified properly |
Maryann |
NOT RESOLVED |
Dairy Free |
Not labelled |
Maryann |
NOT RESOLVED |
Food stickers |
Wondering if they are compostable. |
Maryann |
They are not compostable but can be composted because of their size and the type of compost our foodstuff is used for. |
Tea bags |
May contain plastic |
Maryann |
Numi do not contain plastic. |
Vegan breakfast |
Any coming? |
Maryann |
In the works. Looking at vegan baked goods like zucchini breads and muffins; will go into the dessert case at the Pure station. |
Thai Express |
Slow service |
Patrick |
Still a problem. Asking students to reach out to us. |
Receipts |
Undetailed unclear receipts |
Patrick |
RESOLVED, although the receipts say Chartwells and give no other detail. |
3.0 General Service Review of the 24/7 Dining Hall and retail.
- Dining hall
Issue raised |
Details |
Person responsible |
Actions taken |
Sarah / Boost |
Opening hours issues/ $ charged but no food Lost orders. |
Derek/Patrick |
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Dieting / food offer |
Can we identify the “good” foods to help students make their choices? |
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Fruit juice |
Really good! Starbucks works well. |
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Survey |
Do a survey at the beginning of the year to establish menu needs |
Maryann |
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Chinese New Year |
Same menu all day / no vegan, |
Keegan |
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Waste / sustainability |
Problem re: compostable containers at CRX and SITE |
Maryann / Nathalie |
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Thermometer |
Staff checked meat temperature and then pickle temperature, with same thermometer |
Keegan |
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Rice |
Overcooked or dry |
Keegan |
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Same thongs used |
Ready to make station / staff uses tongs for mushrooms, cheese, bacon = cross-contamination (Feb 11) |
Keegan |
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Menu for the food |
Not always accurate. Missing items on displayed menu |
Keegan |
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Noodle soup |
Something wrong. The order is wrong when making it (they put the veggies first) |
Keegan |
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Made to order (breakfast) |
French toast and crepes possible? |
Keegan |
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Drinking cups |
We were out during rush hour |
Keegan |
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Ice cream |
Foamy, funny tasting – once in a while when melting (photo coming) |
Keegan |
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Great feedback! |
Non students come here to eat |
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3.2 Retail, other
Issue raised |
Details |
Person responsible |
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Meeting adjourned at 6:45 p.m.
Marketing: FSAC \ NB \ MM
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 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
- 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.
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Keegan
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Several items added.
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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 |
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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 |
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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 |
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Coffee machine |
Syrup - yeah!! They want vanilla and caramel. Regular marshmallow: 100% prefers white ones. Spoons beside coffee |
Keegan Maryann |
Syrup for Christmas only. |
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Beef burgers |
Bring back beef burgers |
Keegan |
Back, happy! |
Curly fries |
We want them more often. We like them! |
Keegan |
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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 |
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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. |
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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.
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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 |
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Steak |
Want some on the menu |
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-chic dinner and a steak day |
Unsweetened plant based milk |
All vegan milk is sweetened (Almond preferable) |
Maryann |
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Dirty plate |
Atlantic day, one student had 3 dirty plates |
Derek |
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Undercooked rice |
Resolved! |
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Shrimp overcooked |
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Keegan |
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Fries |
LOTS of fries |
Keegan |
Resolved |
Deserts options |
Not enough brownies or popular deserts \ space out service to have them available longer |
Keegan |
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Idea: Farmers Market |
Suggests we have one like Carleton |
Patrick\Maryann |
Already looking into \ on the to-do |
The Growcer |
Signage needed |
Nathalie |
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Omelets |
Would like more options with the all-day omelets. Questioning if this is a good idea. |
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Baked potato “day” |
Station switched from “full meal” to side dish. Students were looking for a main, to go with the potato |
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Veggy station |
Peak hours lines get Mixed |
Nathalie\ |
Signage and install ropes. |
SASS issue |
Food services connected to SASS |
Maryann |
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Bread |
Not stocked enough |
Keegan |
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Salad Bar |
Vegan salad not identified properly |
Maryann |
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Breakfast |
More variety (pre made parfait \ smoothies suggested) |
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Dairy Free |
Not labelled |
Maryann\Nathalie |
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Food stickers |
Not compostable |
Maryann |
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Tea bags |
May contain plastic |
Maryann |
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Hard ice cream |
Can we have hard ice-cream ? |
Frédéric |
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Vegan meat balls |
Too hard, served anyways |
Keegan |
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Vegan desert |
Can we have the left over vegan desert available after hours |
Keegan |
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TVs Text and Tell |
No jokes or advertise the serious portion as well |
Nathalie |
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Vegan breakfast |
Any coming? |
Maryann |
Lots of options already but we need suggestions |
Pop station |
Problematic |
Derek |
Being changed |
Thai Express |
Slow service |
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Starbucks |
Hours on corporate site are wrong\Google map (must be updated) |
Nathalie |
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Bakery |
Instead of soups have a veg and a meat option at the same time |
Keegan |
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Receipts |
Undetailed unclear receipts |
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Tandoori |
Can you add Roti to the menu? |
Keegan |
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Pure station |
Not open until 8:30 as advertised, (closed at 7:PM) staff doesn’t seem to be aware |
Keegan |
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3.2 Retail, other some text here
Issue raised |
Details |
Person responsible |
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Tim Hortons CRX |
Slow service |
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- Express lane added plus signage. |
Boost |
Not working |
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- Resolved. |
Food truck |
Indian to replace Ole Bole |
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RGN |
Renovations in April |
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Asian Noodle (FO) |
Too much liquid – too full |
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Meeting adjourned at 6:50 p.m.
Marketing: FSAC \ NB/AMC/MM
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
- 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
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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
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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. |
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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. |
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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. |
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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 |
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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. |
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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 |
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Frederic |
Cleaning the machine more frequently. Did a large cleaning. |
Tzatziki was made with vanilla yogurt |
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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. |
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N/A |
Flour chunks in pancakes |
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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. |
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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. |
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N/A |
Poor quality of scrambled eggs |
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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 |
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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. |
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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. |
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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:
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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. |
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Gets contaminated with butter; no good for vegans. Can we put some at My Pantry? |
Maryann |
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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. |
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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. |
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Microwave for dining hall? |
After discussion of pros and cons, agreed more dangerous than beneficial. |
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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 |
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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
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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 |
|
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 - 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
- Welcome
Round table introduction by all members present; welcome to new members.
- 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. |
- General Service Review of the 24/7 Dining Hall and retail.
- 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. |
|
- 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.