On the Job with Julie Stewart

Stewart has managed SAS through a campus transition period.

Snapshots, SAS, to-go area11 a.m.: The next stop on the campus tour is Building F, which houses the campus’s training center and the largest café, where the department feeds about 700 people per day. Catering is also run out of the café in Building F.

“This building is 26 years old,” Stewart says. “We did a small renovation in 2005, but it still needs some work. The café’s menu itself is similar to Building T. We have a salad bar, two hot entrées and a deli with made-to-order sandwiches. We also have a grill in this location, which we don’t have in Building T. We don’t do a cycle menu; we prepare menus weekly. One thing we’ve found is that since the menu in our new building is so different, people who still like our traditional menus want to come back here and to Building T for those. We’re not going to change that because the customers have to feel like they can come home.”

Online ordering is available across campus so employees can order items from their offices and pick them up at their convenience. Customers also can order items such as deli meat, deli trays, pizzas and baked goods to take home. Also on view at Building F are the department’s efforts to grow its own herbs on an outside patio.

“The landscaping department plants herbs on several patios across campus that we can use,” Stewart says. “We have a farm on campus that supplies the on-campus hotel with local produce. The new building, Building C, also gets a pick of that produce. We can get what’s left over. We also are able to get local produce through our purchaser.”

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

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