Russ Meyer: Powerful Persuader

Shortly before Thanksgiving 2005, Chartwells College and University Dining Services, a division of Compass Group, named University of Nevada, Reno (UNR) a Center of Excellence (COE). It was no small accolade for the staff and management, who set out to achieve COE status a little more than a year ago.

In fact, it's been a 13-year progression toward that goal, according to Russ Meyer, associate director of residential life, housing and food services for UNR, who spearheaded the quest since his arrival on campus as fsd in 1992.

To get to this point, Meyer has had to be the consummate diplomat and one powerful persuader to get university administrators and the contractor on the same page. But with the quiet patience of the fly fisherman he is, and the determination and daring of the kayaker still working on perfecting his Eskimo roll, it's all worth the effort.

Long-term outlook: "Chartwells has been here six years," Meyer says. "Being a Center of Excellence, or the equivalent, was part of our request for proposal in 1999 when we went looking for a partner. This institution had changed its contractor with every new contract. We wanted a partner in a situation where they could succeed long term. We wanted to be a 'showcase account,' figuring that would be a good benchmark. We said we wanted to be an account they'd show off to potential customers."

Meyer knows that being a showcase account includes having updated and appealing facilities, but when he arrived they were in bad shape. Over the ensuing 13 years, the department has redone every facility or built new. Now, even the small ones boast the technology to accept declining balance and credit cards.

"When the RFP went out in 1998-99, we told (potential bidders) that during the period of contract (it was for five years) we'd be a showcase account," Meyer recalls. "About two years into the contract, UNR did a dog-and-pony show for Chartwells, turning the tables on them since it's usually the contractor who's trying to impress the client. We spoke of our potential growth and we wanted to see how long they wanted to be here. We signed a 20-year contract at that time, with a substantial investment from them. We wanted to get out of the cycle (the five-year contract cycle) where no one does anything in the last year."

In-state effort:The growth Meyer refers to stems from the establishment by the state's governor five years ago of special scholarships for Nevada students to attend in-state institutions. UNR enrollment is now approximately 16,000, with 259 new bed spaces opened in 2001 and another 259 beds added in 2003. This increase in enrollment, reflected in Meyer's master plan conceived prior to releasing the RFP, included a new residence hall and residence dining facility. Shortly after the second 259-bed addition, a new dining facility including a c-store, was opened. Ten months later, the old residential dining facility was renovated into a foodcourt.

"What we've seen since we're into the long-term mode is a steady progression of improvement in products and services with management staff who know they can stay here long term,"Meyer points out. "If they're happy, contributing and progressing, they can stay here. But the No.1 thing was to get whoever we signed with to understand they were coming in to operate our foodservice, up to our standards, for our staff and students. It was a real paradigm shift for folks. They couldn't take a cookie-cutter approach but would have to adapt those concepts to what we need. What we get, we get to determine, and that took about a year."

Putting foodservice where the need will be hasn't always been the plan at UNR. In fact, when Meyer arrived a new building was nearing completion at the far end of the campus with no plan for including foodservice. Soon enough though, he created a "great little cash-op space" across the street that's now doing substantial business.

More From FoodService Director

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

Menu Development
craft beer flight
A draw for happy hour...

Phan plans to serve beer and wine, and depending on liquor licensing, perhaps cocktails as well. “For faculty and staff on campus, it will be a really wonderful place to come to and have a glass of wine,” Wolch says. “Right now, we have The Faculty Club bar, which is a very historic spot, but this is going to be much more contemporary.”

And for morning coffee...

Phan’s plan for made-to-order coffee is bound to be a boon for both faculty and students. “We’ll have a brand-new espresso machine,” Phan says. Wolch adds, “Most of us in the Bay Area are, if not...

FSD Resources