Sodexo secures dining contract
Sunday, April 15, 2012 at 2:02PM Danton J. Thompson
Managing Editor
It has been announced that Sodexo, MUW’s previous food service provider has been granted a contract to continue its services on campus after months of interviews and proposals from various dining service providers across the nation.
Sodexo is a world-renowned multi-national food service provider and is the 22nd largest employer in the world. With services present in over eighty countries, Sodexo employs over 413,000 employees at 33,400 sites. Sodexo’s presence has been felt on campus since the early 90s and has an impeccable track record at outbidding the competition when it comes to MUW’s dining services contracts. Though Sodexo is clearly pro at what it does, its services have lately been under much criticism by the students who eat in the café.
Senior communication and business major Janna Perez-Dakhalla voiced her disappointment with the café’s offerings in a February interview.
“I personally have been disappointed by Sodexo’s food services, I don’t think anything that they cook is worth the $7 per meal, and that’s why I never eat in the cafeteria. I haven’t eaten in the café at all this semester,” she said.
Coincidentally, shortly after several student interviews were published, Sodexo began to implement various well-received changes in the cafeteria. The café began turning more focus toward the suggestion box and began to actively and openly reply to the students’ many suggestions. The workers began decorating the offerings more festively and some even began to use different recipes on café classics.
Perez-Dakhalla recently changed her tune.
“The café is so much better than it was when I first began school here in 2009! The improvements are way better,” she said.
Amanda Johnson, a freshman biology major expressed a similar sentiment.
“I haven’t really noticed many changes around here, but the sloppy Joe’s taste better now. I don’t know why,” she said.
Looking at the wall full of suggestions and cheerful feedback, one would believe that the entire student body is on board with the changes implemented by Sodexo, but there are still students out there that don’t buy it quite yet.
Senior culinary arts major Mark Kimball has not been impressed.
“There’s been changes but they’re not that significant. I mean, they’re just making things pretty, but that’s about it. I’d say the food is about the same as it’s always been.”
Daniel Fulton, a freshman paralegal studies major has been oblivious to the changes implemented.
“What changes? I legitimately haven’t noticed that many. Every once in a while they have really good days, but that just seems to spring up randomly.”
With many changes having already taken place and many more to come, students in that café have been told to direct their questions and suggestions towards the suggestions box, which are all read and most answered by the Interim Director of Dining Services, Roy Platt.
Platt, who is filling in until a replacement is hired for former Director of Dining Services Roger Busby, has almost 30 years of experience in the food service industry and has been with Sodexo, Inc., for over 18 years. Over the last few weeks, Platt has been very vocal in answering the students’ concerns over the menu, variety, information provided and the physical environment of the café.
District Manager Terry L. Woodard was on site today greeting staff and students, answering questions and taking suggestions. Woodard is responsible for being a liaison and support between the General Manager and the corporate office. He is looking to have the General Manager position filled within the next thirty days.
“The General Manger is the onsite manager and is responsible for the day-to-day operations. We hope to have that position filled before the summer, hopefully within the next thirty days.”
Woodard also expressed interest in hiring a student promotion coordinator that would help with marketing and promotional activities throughout campus. The promotion coordinator would work with the campus on student events and help incorporate the dining services in these events.
Along with the student promotion coordinator, Woodard talked about creating a food service committee that aids the dining services in preparing menus and implementing changes that the students themselves would like to see around the cafeteria. The students in the organization would assist with menu planning, campus-wide surveys and one-on-one talks with other students. The food service committee would be another way to get students’ opinions voiced in a more comfortable way.
Various other exciting changes set to be implemented will be detailed in the upcoming weeks once announced by Dave Haffly, Director of Output Enterprises at the Plymouth Bluff Center.