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