Commissary ModuleOhio University Culinary Services

8,100 students on a meal plan 3.8 million meals served a year

Units 3 Dining Halls 3 Convenience Stores 4 Coffee shops Food Court Full Service Catering 4 Regional Campuses 2 Coffee/Food Carts Casual Fine Dining Restaurant

Ohio University Culinary Services

Reduction in full time labor Create efficiencies Control quality Commissary Module available in FoodPro

The CSK is supporting our board, retail and catering operations

Decision to create the Culinary Support Kitchen (CSK)

Cook chill operation

Smoker

Full time butcher

Processing of large quantities of stock items Chicken and beef products

Bulk retail production

CSK Operation

Aurora Working with Jerry C and Jim C Web meetings, emails, phone conversations

Trip to Syracuse University and Detroit MGM Team sent to meet Jim Ponzi at Syracuse Taste testing at Detroit MGM cook chill

operation

Preparing for the Commissary Module

Basic process Linking of recipes and inventory numbers Load leveling and updating

Creation of the Location Order Groups, Inventory Book, Production

Departments, etc.

Overview of the Commissary Module

Naming and numbering of recipes

Process of entering recipes into locations

Sharing of information

Creation of Standard Operating Practices

Working with non FoodPro Users Education Clear and manageable SOPs

Too much too fast Take time to test and share information with

Aurora

Challenges

Reduction of labor We have cut 5 full time cook positions Reduced labor hours

Efficiencies Warehouse and Deliveries

CSK located in same building as our warehouse Less deliveries of stock items to units

Successes

Quality High Quality Consistent Product

Successes

Very happy with the results

Commissary Module critical in the success of the CSK

Conclusion