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UWSP satisfies appetite for food service changes
BY NICK PAULSON • JOURNAL STAFF • MAY 18, 2010
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When the University of Wisconsin-Stevens Point switched to self-operational food service last year, leaders
envisioned a three-year transition from the contractor the school had used for 40 years.
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But after just one year of independence,
operations have gone incredibly well. People are
eating on campus more; the menus are varied,
and the campus attitude toward Dining Services is
changing.
Dining Services was a stop on each tour for the
chancellor finalists, and it was mentioned as a
source of pride each time.
"We were pleased beyond our most optimistic
ambitions," said Bob Tomlinson, vice chancellor
for student affairs.
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University of Wisconsin-Stevens Point students visit the sandwich
bar Thursday for supper in the DeBot Dining Center. (DOUG
WOJCIK/STEVENS POINT JOURNAL)
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Dining Services has served about 23 percent
more meals this school year than last year, said
Mark Hayes, Dining Services director. That adds
up to a little fewer than 200,000 more meals.
A survey Hayes conducted shows similar results.
In previous years, about 50 percent of students
said DeBot Dining Center service met their
needs. But in March, the same survey turned up
an 80 percent acceptability rate. The culture
shifted in less than a year.
"I think there's a word of mouth," Hayes said.
Positive reviews also have been coming from
Shocking discovery by
Cambridge Researcher's for
amazing joint relief...
outside the university. UWSP won a silver award
from The National Association of College &
University Food Services for catering a special
event, for the "Taste of Toj Roob (The Mountains)"
banquet.
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Some of the biggest changes have come in the
food itself. At both DeBot and the food court in the
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Dreyfus University Center, menus are rotated more frequently. When possible, UWSP buys local food, so
the ingredients are fresher. There are bigger salad and deli bars, a fresh fruit bar and more special events
http://www.stevenspointjournal.com/article/20100518/SPJ0101/5180631/UWSP-satisfies-appetite-for-change[5/18/2010 10:47:45 AM]
(2)
UWSP satisfies appetite for food service changes | stevenspointjournal.com | Stevens Point Journal
inspired by student suggestions.
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"I like the variety," said Anthony Recht, a junior. "It gives you anything you like that day."
Dining Services also has started taking more student feedback, so those eating the meals are involved in
planning them. Dining Services tweaks the menu based on student suggestions, and it created a dining
committee that is part of the student shared governance network.
"It doesn't make sense to put together just because we think it works," Hayes said. "It needs the variety and
nutritional balance people are looking for."
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http://www.stevenspointjournal.com/article/20100518/SPJ0101/5180631/UWSP-satisfies-appetite-for-change[5/18/2010 10:47:45 AM]