University considers food service options

The University is exploring the idea of having outside vendors manage its dining facilities, including those at Danforth, Douglass, Wilson Commons, the Hill Side, the Eastman School, and the Faculty Club.

"No decision has been made," says Diane Dimitroff, director of Auxiliary Operations. "But we think we need to explore these options."

Dimitroff says that the food service program is charged with the responsibility for balancing two goals: to increase the satisfaction of students, faculty, and staff, and also to meet certain levels of financial performance.

"While we have operated successfully from a financial perspective, outside companies specializing in food service may in fact be able to provide more attractive services," she says.

Four proposals will be received from national firms by May 1. In addition, internal dining staff will present their own proposal for consideration. With input from students and faculty, Dimitroff, Senior Vice President Richard P. Miller, and Director of Procurement Services Jane Pleasants will make the decision.

"Obviously, we'll have to make sure that the firms are aware of what our food services customers have said to date," Dimitroff says. The prospective vendors will be given full information about Residential College Commission discussions, Re-engineering Rochester activities, and other customer survey materials.

If a change is made, it probably would occur as of the beginning of the fall semester. "But at this point it is too soon to say whether a change will be made, or what that change will be," Dimitroff says. "In any case we will do everything we can to make sure that students and faculty have advance information about any changes in operations."