CPI TEAM - HFC Portal · 3 OPERATIONAL DEFINITIONS Culinary Programs Programs that prepare students...

C P I T E A M

TABLE OF CONTENTS

Process Improvement Team ............................................. 1

Project Statement .............................................................. 2

Operational Definitions ...................................................... 3

Description & Analysis of Current State ............................ 4

Current State Issues ......................................................... 6

Grille Results FY2013-FY2015 ......................................... 7

Skylight Café Sales FY Ended 6/30/15 ............................. 8

Skylight Café Sales by Day ............................................... 9

Sales by Hour .................................................................. 10

Café Employee Survey Results Summary ...................... 11

Skylight Café Campus-wide Survey Results Summary .. 15

Visits to U of M-Dearborn and Schoolcraft College ......... 31

Skylight Café Pricing Comparison ................................... 33

Skylight Café Cause & Effect Diagram ........................... 34

Skylight Café Relationship Diagram ................................ 35

Improvement Theory ....................................................... 36

Implementation Timeline ................................................. 37

Steering Committee Feedback ........................................ 38

Implementation Team ..................................................... 39

Recommendations for Future CPI Teams ....................... 40

Acknowledgements ......................................................... 41

Appendix A: Current HR Flowchart for SSA Hiring ......... 42

Appendix B: Business Plan Components ........................ 43

Appendix C: Question 6 Detail of Student/Staff Survey .. 45

1

PROCESS IMPROVEMENT TEAM

Team Sponsor John Satkowski, Vice President

Financial Services & Auxiliary Services

Team Leaders Bryan Bame, Coordinator

Budgeting Kevin Culler, Executive Director Financial Operations & Financial Aid

Team Scribe Patti Flogaus, Administrative Assistant

Financial Services & Auxiliary Services

Team Members Angelina Adkins, Hospitality Student

Carene Black, Grill Cook Skylight Café Joseph E. Cosenza, Chef Instructor Hospitality Paul Fisher, Associate Dean Business & Computer Technology Stephen Gary, Engineer Facilities Adam Hazlett, Instructor Communications Valencia Purry Hospitality

2

PROJECT STATEMENT

To improve the operational and financial performance of the Skylight Café as

measured by student and staff satisfaction, revenue generation and financial

performance.

3

OPERATIONAL DEFINITIONS

Culinary Programs Programs that prepare students for careers in cooking or in the kitchen.

Data Facts and statistics collected together for reference or analysis.

Digital Dining Restaurant point-of-sale system that is completely integrated restaurant management software.

Early College A program that is a High School initiative that provides students the opportunity to receive a high school diploma and an associate degree or up to two years of college credit by taking a mixture of high school and college classes.

Early College Student A person who is studying at Henry Ford College in the Early College Program.

Food Truck Culinary Student run lunch operation in the main lobby of the Henry Ford College Student Center that promotes Culinary Wellness meal options at lunchtime (11:00 a.m. – 1:45 p.m.) on Tuesday, Wednesday, and Thursday each week.

Hawkmail Henry Ford College student e-mail.

McVety & Associates Food Service consulting firm that is currently involved with The Skylight Café.

Policies Proposed and adopted courses or principles of action.

Procedures Established and official ways of doing something.

Process A series of actions or steps taken in order to achieve a particular end.

Student A person who is studying at Henry Ford College.

Skylight Café Henry Ford College’s food service operation.

5101 Restaurant Henry Ford College’s Culinary Student run restaurant.

4

DESCRIPTION AND ANALYSIS OF

CURRENT STATE Skylight Café – Background & Current State While food offerings on the HFC campus go back decades, the origin of the Skylight Café coincides with a major reconfiguration in the Student and Culinary Arts Building in 2003. The current name, layout and structure of the café has not changed since that time. Over the last ten years, there have been attempts to expand the reach of the Café with satellites created in the Welcome Center and the School of Nursing. Both of these ventures were discontinued due to poor financial results. Hours, Staffing and Offerings The Skylight Café is currently open Monday-Thursday 7:30 a.m.-6:00 p.m. and Friday 7:30 a.m.-2:00 p.m. In previous years, the Café was open year round and would close on Fridays during the summer hours. This past year, the Café was closed for six weeks during the summer for the first time. It is staffed as follows:

1 Manager

1 Kitchen Leader

1 Full-time Grille Cook

1 Part-time Grille Cook

1 Full-time Food Service Associate

6 Part-time Food Service Associates (2 of 6 positions were open at the beginning of the Fall 2015 semester into November)

2 Full-time Cashiers

1 Co-op in Fall 2015

The Café’s offerings include the following areas:

Grille – Prepares various grilled and fried items: breakfast items until 10:00 a.m., various hamburgers, chicken sandwiches, french fries and grilled sandwiches make up the majority of the grille sales. The grill is open the entire time the Café is open.

Pizza station – This station prepares pizza generally by the slice and small single serving pizzas. This station is open Monday-Thursday 10:00 a.m.-2:00 p.m.

Deli station – This station prepares pre-made sandwiches and made to order sandwiches (mostly Paninis). This station is open Monday-Thursday 10:00 a.m.-2:00 p.m.

Soup/Salad Bar – There are generally two soups per day along with a fully stocked salad bar that charges by the ounce. This station is open Monday-Thursday10:00 a.m.-5:00 p.m. and Friday 10:00 a.m.-1:00 p.m.

5

Special/Early College station – Hot daily specials and Early College required K-12 lunch are provided.

All other areas – This would include beverages, both bottles and fountain, snacks, premade sandwiches are available. These areas are open whenever the café is open.

Vending The café is also responsible for the vending contract at HFC. Our current vendor, Total Vending, has been in place since 2013 and is contracted through 2018. For the vending rights, they pay HFC $11,000/month. This revenue is included in the Skylight Café’s results. Early College The Early College program was moved entirely to the main campus in 2014 and HFC is now providing the students with a hot lunch in accordance with the K-12 federal lunch program guidelines. The students are divided into two groups of approximately 50 in each group. One group goes to lunch at 10:30 a.m. and the other at 11:30 a.m. Catering The café also handles catering for meetings and events on campus. They utilize a catering menu and this represents a little less than 10% of the café’s food revenue. McVety & Associates For many years, HFC has engaged McVety & Associates to provide consulting services to the Skylight Café. The services cover a wide range of matters. Financial Matters The Skylight Café has consistently lost money from operations over the years. While the financial performance has improved over the last few years, the Café continues to lose money.

6

Current State Issues There are a number of issues associated with the current state of the Skylight Café. They include: Staffing – During the period of our review, the café was significantly understaffed. One grill cook was out on an extended medical absence and there were two Food Service Associate positions open for extended periods. This has resulted in various stations being closed on a regular basis reducing revenue opportunities. Additionally, call-ins by staff add to the difficulty in having stations staffed appropriately. Personnel – Most of the staff of the café have been there for quite a while (average tenure is more than 10 years). The staff morale appears low and there is not a general sense of teamwork. The communication with staff is also lacking. Layout & Flow – The layout of the café dates back to 2003. The design and flow of traffic is poor with only one entrance and exit. Additionally, a number of the areas within the café are currently not utilized at all causing wasted space and reduced revenue opportunities. Early College – The Early College students come to the cafeteria in two groups of approximately 50 student; one at 10:30 a.m. the other at 11:30 a.m. This results in chaos in the café for approximately 10-15 minutes while students get their food and get in line to check out. This problem will grow as the program grows. Communication/Signage – There is little communication as to what the café offers. There is nothing online and the menu boards are incomplete and outdated. There are many options available that are nowhere to be found in terms of signage. This also contributes to lost revenue. Dining Experience – Less than optimal due to no dedicated dining facility. Summary – Old, tired and worn down.

7

Henry Ford College Grille Results FY2013 - FY2015

FY2015 FY2014 FY2013

Total % Total % Total %

Revenue:

Vending Commission Sales $ 110,000 $ 114,533 $ 103,215

Food Revenue:

Food Service Sales 569,789 542,467 626,396

Catering Sales 56,158 25,366 82,554

Cash Short/Over 48 41 251

Total Food Revenue 625,995 567,874 709,201

Total Revenue 735,995 682,407 812,416

Food Costs:

Cost of Sales - Food Service 352,298 304,354 371,335

Rebates (7,952)

(3,967)

(5,541)

Net Food Costs 344,346 55% 300,387 53% 365,794 52%

Personnel Costs:

Instruct Area Admin Non-exempt 61,851 61,378 41,083

SS - Instructional Areas - 40,830 127,146

SS - Admin Areas 204,013 154,740 129,726

Food Service Manager - - 16,623

Coop - Student Aide 5,136 1,328 -

OT - Instructional Area - - 11,593

OT - Non Instructional Area 6,430 11,440 11,850

Subs - Non Instructional - - -

Employee Meals - - 3,609

Total Personnel Direct Costs 277,430 44% 269,716 47% 341,630 48%

Department Allocation 136,436 49% 143,621 53% 180,002 53%

Other Costs:

Maint & Repair 20,823 15,901 25,712

Other Purchased Services 29,700 46,290 57,386

Merchant Discount Fees 14,879 12,891 16,526

Office Supplies 903 43 168

Non-Food Supplies 48,389 43,485 59,828

Mileage - - 620

Advertising 1,000

Other Operating Expenses 1,604 - -

Computers and Peripheral 1,345

Equipment 8,450 3,464 -

Total Other Costs 127,093 122,074 160,240

Total Expenses 885,305 835,798 1,047,666

Net Income (Loss) (149,310)

-20%

(153,391)

-22%

(235,250)

-29%

8

Henry Ford College Skylight Café Sales

Fiscal Year Ended 6/30/15

Area Total

Grill:

French Fries $ 44,490

Breakfast 26,153

Skylight Combo 18,147

All Other Grill 69,499

$ 158,289 A

Pizza Station: 35,599 35,599 A

Deli:

Panini’s 23,670

All Other Deli 16,220

39,890 A

Chef's Items: 19,976 19,976 A

Soup & Salad Bar:

Soup 13,576

Salad Bar 51,474

Other Salads 1,961

67,011 A

Bagels, Croissants, Donuts 6,662 6,662 A

Three Cookies 26,588 26,588 A

Retail Items 32,822 32,822 B

Drinks:

Fountain 25,430 A Starbucks 11,543 A All Other 106,657 B

143,630

Miscellaneous 39,322 39,322 A

Total Sales $ 569,789

Total Sales With Staff Input (A) $ 430,310 75.5% Total Retail Sales (B) 139,479 24.5%

9

Henry Ford College

Skylight Café

Sales by Day

Daily Info 3/16/15-4/24/15 9/8/15-10-19/15

Monday - High $ 3,829 $ 4,026

Monday - Low 3,118 3,301

Monday - Average 3,621 3,696

Tuesday - High 4,187 3,950

Tuesday - Low 3,499 3,639

Tuesday - Average 3,734 3,792

Wednesday - High 3,734 3,989

Wednesday - Low 3,144 3,418

Wednesday - Average 3,471 3,659

Thursday - High 3,719 4,242

Thursday - Low 3,046 3,501

Thursday - Average 3,479 3,873

Friday - High 1,371 1,391

Friday - Low 973 916

Friday - Average 1,185 1,185

11

Café Employee Survey Results Summary

Fall 2015 Skylight Café CPI Team

What is your role at the Café?

(n = 11)

How many hours per week do you generally work?

(n = 9)

12

What additional items do you think would improve sales for the Café, and why?

Fresh 36 percent

Specials 27 percent

Pre-packaged 27 percent

Bakery goods 27 percent

Healthy 18 percent

Halal 18 percent

What items should we consider discontinue selling, and why?

Pizza 18 percent

Hotdogs 18 percent

What bottlenecks, if any, exist that make your job more difficult?

Other staff issues* 45 percent

Staffing level 45 percent

Early College 18 percent

13

If you could implement three changes within the Café, what would they be?




Mentions of the following issues in any response



Fresh/Healthy/Halal 55 percent


Pre-packaged 36 percent

Equipment repair 27 percent

*Other staff issues include any mention of staff hiring, training, scheduling, motivation, job duties or assignments, expectations,

and/or job perks and benefits.

14

Comments from Staff Survey – Management and Operations

Broken equipment is never fixed in timely manner.

Lack of management.

A training program for new employees. Cross training for all employees.

Unmotivated staff members.

I would like to see team members motivated for a common goal; make money!

Less bickering and complaining and more work!

Bread stick maker has been broken for over one year now, no repair has been

made or new machine to replace the broken one.

No hands on work environment from manager employee – no involvement on his

part. Never leaves his office to see what areas need help. No “nice job” today.

No “I know you all work extra hours and I appreciate it”. Low morale of

employees.

Lack of communication between staff and management. Lack of “complete”

cross training in the occasion of employee absences. Lack of team building and

positive work environment.

Why can’t Kitchen Leader help out on front line during peak times of operation?

There are times when stations are closed at 2:00 and staff works until 5:00 doing

very little during that three hour period.

The manager needs to show an interest in the success of our business.

We all know the café is short staffed, but when we need to fill different stations,

the Manager needs to reassign people for that day to cover the station. The

money making positions should always be open (example grill or Deli). Some

staff have applied for certain jobs and when asked to fill in they do not want to,

because that is not what they signed up for.

The extra hours some employees are getting are not because they are filling

vacant jobs, just milking their own jobs.

We need direction! Team meetings, posted duties, break and lunch times, who

is at each station when we have a call off. We need to be better organized,

everything can’t be random.

I think we should all be cross trained to work any position. Those who only want

to do “their job” should be gone. We need someone who will work with us, direct

us, communicate with us and help us pull together as a team.

Our customers also want consistency – Soup out at a certain time, salad bar out

at a certain time, deli open every day, pizza out every day, coffee fresh and

ready, short wait times at the grill and register.

Accountability for employees.

15

Skylight Café Campus-wide Survey Results Summary

Fall 2015 Skylight Café CPI Team

Respondents: 232 students and 225 Henry Ford College employees

Question 1: (Employees only) What is your status?

Question 2: How often do you visit the Skylight Café?

16

Question 2a: If never (in response to Question 2), why?

Open-ended question. Percentage of responses that mentioned issues below. Some responses

mentioned multiple issues; some responses mentioned other unique issues.

17

Question 3: Which meals do you eat at the Skylight Café?

(Select all that apply.)

Question 4: Are you a coffee drinker?

18

Question 5: Please rate the following based on your own experience.

5a: Quality of food

Students:

Employees:

19


5b: Variety of food

Students:

Employees:

20


5c: Availability of healthy choices

Students:

Employees:

21


5d: Cleanliness of Café

Students:

Employees:

22


5e: Friendliness of chefs, servers, cashiers

Students:

Employees:

23


5f: Speed of service

Students:

Employees:

24


5g: Convenience of hours

Students:

Employees:

25


5h: Value for your money

Students:

Employees:

26

Question 6: Please rate the following areas

Summary of data from Students and Employees

27

Question 7: When you do not use the Skylight Cafe, which of these

alternatives might you use? (Choose all that apply)

28

Question 8: What other food items that aren’t currently offered would

you like to see available?



30

Question 9: What dietary restrictions or preferences might cause you

not to eat at the Skylight Café?



31

Visits to U of M –Dearborn and Schoolcraft College

One of the tools in designing a solid food service operation is to look at what others

have done in the area and discover best practices without having to reinvent the wheel.

In our case we decided to visit both Schoolcraft College as well as the University of

Michigan Dearborn, both of whom have very different operating models.

Schoolcraft Colleges’ Food Service known as Henry’s Food Court is operated fully in-

house with minimal cooperation from the culinary department. I spoke with one of the

sous chefs in charge of the dining facility and was informed that they reside in two

separate kitchens one dedicated to food service with a full-time staff and one dedicated

to catering events on campus run by a separate full-time staff. Schoolcraft employs one

Executive Chef to oversee all operations with two Chef de Cuisines operating day to

day business.

The food service at Schoolcraft College operates within the vicinity, the same building,

as the Culinary Department. Food service enjoys the “perception” that they are run by

the Culinary Department. However, at times Food service will receive food at a cost

produced by the Culinary Department that was deemed surplus to requirements and

can be sold in Henry’s.

Henry’s offers Fresh products from local businesses and Michigan-based companies

are used here all day long including a variety of hot and cold options as well as

convenience items. These options include: breakfast, entrees, salads, deli, grill, fried

foods, southwest station, burgers and hot sandwiches, and pizza. Henry’s is open for

business Monday-Thursday 7.30 a.m.-7 p.m. and Friday 7.30 a.m.-1.30 p.m. Breakfast

is served until 10.30 a.m.

University of Michigan-Dearborn differs from Schoolcraft College in that the food service

is contracted out to a local Michigan company called Picasso Restaurant Group (PRG)

based out of Ann Arbor, Michigan. The dining options at U of M-Dearborn are more

varied and dispersed throughout the campus and Fairlane center

Options include: McKinley Cafe in the University Center, Picasso Cafe in Fairlane

Center North and the Mardigian Library coffee shop which offers a wide variety of

meals, snacks and beverages.

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Students may purchase declining-balance food cards at McKinley Cafe to use for all

menu items at all retail food locations on campus. A PRG Meal Plan has been

introduced as well. The plan is designed around combo meals that fit almost any

budget.

McKinley Cafe, Monday-Thursday 8:00 a.m.-7:00 p.m., Friday 8:00 a.m.-3:00 p.m.:

At the University Center’s McKinley Café has a deli, grille (serving breakfast, lunch and

dinner), the Expo (daily full-meal specials), pizza, mac and cheese, soups, salad bar,

assorted grab & go items, assorted beverages, smoothies and Starbucks coffee.

Picasso Deli, Monday-Thursday 9:00 a.m.-8:00 p.m., Friday 9:00 a.m.-2:00 p.m.:

Located in Fairlane Center South, featuring deli sandwich selections, personal pizzas,

quesadillas, soups, salads, fruit cups, vegetable cups and other grab & go items,

assorted beverages and Starbucks coffee

Mardigian Library, Monday-Thursday 10:00 a.m.-9:00 p.m., Friday 10:00 a.m.-3:00

p.m.: A newly renovated coffee shop by Picasso Restaurant Group opened in the

Mardigian Library fall 2015. Options include: sandwiches, soups, snacks, specialty

coffees and other drinks.

Vending: Beverage and snack machines are located in convenient locations throughout

campus. These vending machines are credit card equipped and offer a wide product

variety including healthy options.

We visited the McKinley Café during lunch hour. The building, much like Schoolcraft,

had a designated dining area that was separated from the “Student Center.” PRG had

14 people on staff during the time we were there including, cooks and cashiers. The set-

up of the café area was similar to HFC in that there was not a clearly defined entrance

or exit. Each station had at minimum 3 people working while there were a few people in

the back doing prep.

Due to the level of business we were unable to speak with any of the team members to

understand operations but PRG has been running the operation since fall of 2014. PRG

currently operate 12 locations in Ann Arbor and Farmington all focused on healthy, local

food.

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Henry Ford College

Skylight Café Pricing Comparison

HFC UM Dearborn Schoolcraft

Skylight McKinley Henry's Food

Item Café Café Court

Cheeseburger $ 2.75 $ 4.29 $ 4.00

French Fries 1.75 1.69 1.45

Pizza - Slice 2.50 2.11 2.00

Grilled Chicken Sandwich 3.50 4.99 5.00

Grilled Cheese 2.00 2.39 3.50

Double Cheeseburger 4.00 5.79 5.00

Salad Bar 0.42 Oz. 0.40

Oz. 5.25 Lb.

36

IMPROVEMENT THEORY

In order to achieve our Team’s goal of improving the Skylight Café’s operational and

financial performance, the following improvement elements are recommended:

1. Currently, a portion of the café’s oversight is being outsourced through our

management contract with McVety & Associates. We recommend that the

oversight process be brought in-house by the creation of a four member advisory

committee that would include the café manager, someone from the Culinary

department with restaurant/food service experience and two other members

appointed by the Vice President, Financial & Auxiliary Services. We recommend

providing the required notice to discontinue the McVety contract.

2. We recommend that the Implementation Team develop a detailed Business Plan

for the café in a time frame to be put in place for the Fiscal 2017 school year.

See Appendix B for an outline of some of the components of the Business Plan

with some potential ideas from our CPI Team. The Business Plan would be

designed to achieve the following:

Improved Guest Satisfaction

Improved Food Quality

Improved Service- wait times

Improved Food Production System

Improved Financial Performance

Improved Atmosphere

3. To improve the dining experience for the café and 5101 patrons, move the timing

of student activities (e.g. open microphone, music) to start no earlier than 1:30

p.m. when scheduled for Monday through Thursday. Additionally, move other

College events, when possible, to other venues in the 10:00 a.m.-1:00 p.m.

corridor.

4. To improve teamwork, engage an organization to provide team building training

to the entire Skylight Café staff.

5. We recommend forming a new CPI Team that would look at the Early College

program. The growth of the Early College is creating issues not only at the café,

but in finding suitable space on campus. Without further planning and review of

Early College student needs, future growth may not be sustainable. The café is

not well suited to provide K-12 required meals (often not taken), while trying to

meet the needs of the rest of our students, faculty and staff.

37

Activity #1 Parties Feb Mar Apr May Jun Jul Aug Sep Oct

Provide notice to McVety

& Associates to

discontinue consulting

agreement and appoint

new advisory group.

Provide notice to McVety &

Associates to discontinue

consulting agreement. VP, Fin. Serv.

Appoint new advisory group. VP, Fin. Serv.


Develop a detailed

Business Plan for the café.

Assemble Team

Write Business Plan

Implement plan

Launch Café with new model


Reduce use of dining area

for other activities prior to

1:30 M-TH.

Reduce use of dining area for

other activities prior to 1:30 M-

TH.

Student Activities,

Facilities


Provide Team building

training to the entire

Skylight Cage staff.

Identify Company to do Team

building training. Team

Implement Team building

training. Café Management


Form new CPI Team to

review the Early College

program at HFC.

Form new CPI Team to

review the Early College

program at HFC. Cabinet

Implementation Timeline

38

Steering Committee Feedback

Team: Skylight Café Date: 1/29/16 Winter 2016 Sponsor: John Satkowski

Recommendations for Improvement Support

1. Bring the oversight process in-house by the creation of a four member advisory committee that would include the café manager, someone from the Hospitality department with restaurant/food service experience and two other members appointed by the Vice President, Financial & Auxiliary Services. We recommend providing the required notice to discontinue the McVety contract. Annual savings: $30,000.

2. Develop a detailed Business Plan for the café in a time frame to be put in place for the fiscal 2017 school year. See Appendix B for an outline of some of the components of the Business Plan with some potential ideas from our CPI Team. It is estimated that 3 hours of release time would be required for the preparation of the Business Plan and would be backfilled by an adjunct instructor. Estimated cost: $3,000.

3. Improve the dining experience for the café and 5101 patrons, move the timing of student activities (e.g. open microphone, music) to start no earlier than 1:30 for Monday through Thursday. Additionally, move other events, where possible, to other venues in the 10:00 a.m. – 1:00 p.m. corridor.

4. Improve teamwork, engage an organization to provide Team building training to the entire Skylight Café staff. Estimated cost: $800

5. Form a new CPI Team that would look at the Early College program. The growth of the Early College is creating issues not only at the café, but in finding suitable space on campus. Without further planning and review of Early College student needs, future growth may not be sustainable. The café is not well suited to provide K-12 required meals (often not taken), while trying to meet the needs of the rest of our students, faculty and staff.

39

Implementation Team

Bryan Bame Joe Cosenza

Bruce Wall

Valencia Purry

Stephen Gary

40

RECOMMENDATIONS FOR

FUTURE CPI TEAMS

Explore areas on Campus to be used as soft space for students.

Review Early College space needs to allow for future growth.

41

ACKNOWLEDGEMENTS

Dr. Stanley Jensen, President John Satkowski, Vice President, Financial Services Becky Chadwick, Vice President, Information, Marketing, & Effectiveness Dr. Lisa Copprue, Vice President, Student Affairs Gary Erwin, Director, Marketing and Communication Dreama Pinkowski, Information, Marketing & Effectiveness Bruce Wall, Food Service Lori Fracassa, Library Terrilyn Hagen, Information, Marketing & Effectiveness Kevin McLaughlin, McVetty & Associates Rueben Brukley, Facilities Lynn Borczon, Human Resources Majed Fadlallah, Early College Tori Carter, Instructional Technology All survey respondents Graphics Department

42

APPENDIX A:

Current HR Flowchart for SSA Hiring

43

APPENDIX B:

Business Plan Components:

1. Monthly Financial Performance Analysis completed by oversight committee

Forecast P & L built by month and annual roll-up. Match HANK g/l

accounts used for tracking actuals.

Actuals available in HANK monthly and compared to forecast to review

monthly and YTD performance.

2. Menu Engineering Exercise with revised menu

Look at each menu item; convenience or prepared, and determine sales

volume and contribution margin to determine if worth keeping.

3. Revised hours of operation by retail real estate

Review time and effort and costs associated with salad bar. Consider

discontinuing and preparing a number of standard salads in a grab and go

format. For those still wanting a salad bar, 5101 has one Tuesday-

Thursday.

Reduce Friday offerings to the grille and consider grab and go only.

Minimize staffing and look to replace some hours Mon.-Thurs. Also,

review hours of operation by area for other days for potential reductions

(possibly one hour Mon-Thurs). This would provide more staffing during

busier time frames.

4. Schedule Template built by the week, 52 weeks in a year (hourly staff, cost

forecast)

To bolster staffing and improve output during peak times, utilize two co-op

students for the fall and winter semesters and one in the spring. They

would be involved with food preparation and servicing particular stations

during the 10:30 a.m.-1:00 p.m. corridor.

Work with HR to get open positions filled. Review HR hiring CPI Team

recommendations and determine if modifications specific to the café

related to hours and wage rates should be considered.

Cross-train all food service associates such that each of them could be

responsible for any station or position in the event of an absence of

another staff member (vacations, sickness). Have all responsibilities

documented to provide continuity and compliance.

Commit to identifying areas slower than acceptable standards and moving

staff as necessary to reduce wait time during peak times. Utilize co-ops

and institutional students to bolster peak time offerings.

44

5. Food Production Process defined and including:

Menu and hours of availability

o Develop a selection of new daily specials for Monday – Thursday

that would rotate such that each day there would be two separate

specials that would be served to order (meat, potato or rice, and

choice of one of two vegetables) priced in the $5.50-$6.00 range.

o Develop some low priced offerings (e.g. macaroni and cheese,

loaded baked potato) for regular rotation in the offerings. These

would be priced in the $2.00-$2.50 range.

o Utilize culinary program for some items on a regular basis (soups,

pastries, bagels, pies).

Prep Lists/Production Sheets by Station/Employee

Standard Recipes with Pictures

Shelf-to-sheet order template in GFS experience for orders and inventory

valuation

Gantt Chart to manage and monitor progress (what, who, when)

Management Roles and Responsibilities

6. Marketing/communications:

Establish a web presence for the café that provides the menu and hours of

operation and when various stations are open. Additionally, it should be

updated weekly to provide information on daily specials and soups for the

week.

Include Skylight Café link in weekly “This Week at HFC” email.

Need improved menu signage within café. Work with Graphic Design

faculty to have student design of new signage.

45

APPENDIX C:

Question 6: Please rate the following areas.

6a: Grill/Hot Food Station

Students:

Employees:

46


6b: Deli/Panini Station

Students:

Employees:

47


6c: Pizza Station

Students:

Employees:

48


6d: Soup/Salad Bar

Students:

Employees:

49


6e: Bagels & Donuts

Students:

Employees:

50


6f: Convenience Food (Chips, Cookies, Pastries, Naked Juice, Pre-

Packaged Foods)

Students:

Employees:

51


6g: Coffee/Beverages

Students:

Employees:

CPI TEAM - HFC Portal · 3 OPERATIONAL DEFINITIONS Culinary Programs Programs that prepare students...

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