On the Job with Julie Stewart

Stewart has managed SAS through a campus transition period.

Julie Stewart, food service manager at the 4,700-employee SAS campus in Cary, N.C., has been guiding her team through a transition period as a result of the opening of a new executive briefing center, which caused many employee moves around campus. Stewart showed FSD around campus to learn more about her day-to-day routine.

Snapshots, SAS, Servery9 a.m.: I meet Stewart at Building T, which is where her office is located. All the buildings on campus are lettered. The cafes are located in Buildings T, F, R and C. She says she usually arrives to campus about 8:30 a.m. or 9 a.m. Her first stop is one of the campus’s four cafés for breakfast.

“No day is really the same,” Stewart says. “When we just had one dining location there was pretty much a routine; that’s not the case anymore. My routine is meetings, meetings, meetings.”

The SAS campus has been in a period of transition with the opening of Building C, which is a new executive briefing and conference center that also includes the campus’s newest full-service café. Stewart says the opening of that building has caused many of employees to move.

“We had 400 people move out of [Building T] into Building C,” Stewart says. “So for a month we had less than 100 people in Building T. Then people started moving from other buildings over to Building T. Since March, we don’t know how many people are [in which building].”

The café in Building T is third in line for a renovation, says Stewart. The café features comfort food classics, a salad bar, soups, made-to-order sandwiches and sushi twice a week. Building T also is home to a new grab-and-go area.

“This grab-and-go area opened in July,” says Stewart. “We offer similar items to what we offer elsewhere, just in a condensed version. We’ve been doing about 250 transactions per day.”

Overall participation on campus is 58% for lunch, which is higher than the industry standard, according to Stewart.

Pages

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources