Bowling Green State University s1

BGSU DINING ADVISORY BOARD MEETING 1:30 p.m., Friday, September 16, 2011 Library @ The Oaks

In Attendance: Susan Swinford (Chair); Brad Leigh, Mike Paulus, Executive Chef Pat Hannan, Daria Blachowski-Dreyer, Nancy Joseph, Sara Meyer, (ex officio members); Jim Elsasser, Lakeshia Dowlen, Nancy Fordham, Angie Hall, Nick Hennessy, Ian Lee, Gale Swanka, Steve Syoen, Mike Rockovich, Jon Zachrich, Matt Jones, Chelsea Schaefer, Melissa Gresser and Sarah Kennedy Absent: Andy Alt, Kelly Jo Larsen, Bria Neil, Brianna Reinhard and Kelsey Elam Note: Action items are bolded.

I. INTRODUCTIONS  S. Swinford welcomed new and returning committee members. Those present went around the table and introduced themselves.  B. Leigh thanked those in attendance for serving on the committee. He provided a brief overview of Dining’s transition from Student Affair to Finance and Administration. He shared goals for the committee to assist in. B. Leigh indicated a meeting with M. Paulus and S. Swinford would be scheduled to discuss future opportunities for the Dining Advisory Board.  John Nowowiejski, Director for Catering, joined the first portion of the meeting and reported the new Catering Planner is available online. He did indicate some policy changes had been implemented as well for the betterment of the catering arrangement office and University. J. Nowowiejski announced his office is housed in 231 in the Bowen-Thompson Student Union. Discussion followed on how far in advance groups should plan events. His response was preferably two weeks, one week minimum. M. Paulus remarked the more time the better to procure the product and make certain we can meet your expectations.  L. Dowlen led discussion on the University Food Exception Policy. M. Paulus reported the existing policy is a very fluid process and indicated he was hopeful to have a policy completed and in place by next semester. He indicated the purpose for a policy is to guide students and protect the institution.  S. Swinford distributed a list of potential meeting dates. Discussion followed: The following dates and times have been established. S. Riegle will send out proposals via Outlook: o Friday, October 7th – meeting begins at 9 a.m., committee gathers for breakfast at 8:30 a.m. @ Carillon Place, 2nd floor o Friday, November 4th – meeting begins at 1:30 pm, committee gathers for lunch 1:00 pm @ Kreischer – 8 O’clock Dining Room o Friday, December 2nd – meeting begins at 9 am, committee gathers for breakfast at 8:30 a.m. @ Library Rm. - The Oaks o Friday, January 20 – meeting begins at 1:30 pm, committee gathers for lunch 1:00 pm @ Library Rm. - The Oaks o Friday, February 10th - meeting begins at 1:30 pm, committee gathers for lunch 1:00 pm @ Founders - Courtyard o Friday, March 16th - meeting begins at 1:30 pm, committee gathers for a catered lunch at 1:00 pm – 316 BTSU.

1 o Friday, April 13 - meeting begins at 9 am, committee gathers for breakfast at 8:30 a.m. @ Carillon Place, 2nd floor

II. GENERAL INFORMATION  N. Joseph provided an overview of how Dining determines operating hours for breaks throughout the academic year.  D. Blachowski-Dreyer, BGSU Dining’s dietitian, indicated the department provides personalized nutrition counseling for those students who have a dietary issue. She reported Jane Crandall, Dietician at the BGSU Health Center, is the contact for those students with special medical needs. D. Blachowski-Dreyer shared as part of the AYCE program, the refrigerator at the My Pantry station offers soy products. She requested students notify her if the product is not available. She indicated Dining is experimenting with offering gluten-free products. M. Paulus provided a brief update on the completed renovations of the two new dining centers. He reported since the primary focus at Carillon Place was on the main dining hall, the Pinkberry opening was placed on hold. M. Paulus indicated the Pinkberry venue is scheduled to open TBD.  N. Fordham inquired if female faculty members could purchase a one station price point for $5 at Carillon Place AYCE facility. J. Zachrich reported students would not be receptive to any special faculty pricing. Discussion followed. S. Meyer suggested faculty purchase one of the block plans designed specifically for faculty and staff. The meals (swipes) are loaded onto your BGSU identification card and are accepted at The Oaks Dining Center or Carillon Place Dining Center. Other suggestions included: takeout offered at the Greenery, Outtakes at Carillon or at the library.  M. Paulus addressed renting space at the Carillon or the Oaks for business meetings. However, The Oaks lends itself better for such events.  M. Paulus reported due to the poor design of the Falcon’s Nest it would be the department’s next renovation project. He shared dining has booked a designer and will need to determine the scale of renovation. However, any renovation conducted at the Falcon’s Nest would cause a disruption in service. Further information will be forthcoming.  Chef Pat announced the Farmers Market will be held on October 4th from 11 a.m. – 4 p.m. in the Union Oval. He indicated the event will be meal plan friendly and highlighted Dining’s use of local farm products. Chef Pat shared the event would also include cooking demonstrations.  S. Meyer reported the interactive survey on the Dining website to assist students in selecting a meal plan had been revamped. She reported where students will be residing will drive where the better meal plan option would be to meet their needs. Student committee members were asked to bring forward any questions or concerns from their constituents.  S. Meyer distributed student calendar planners sponsored this year by BGSU Dining. She reported the calendar offers numerous Dining theme and monotony breakers.  S. Meyer reported student organizations or departments can advertise on the LCD Screens located in the dining centers for free. She recommended students visit the DineOnCampus web site under Resources - Marketing and

2 complete the Template and review the policy. Advertising can be scheduled given enough advance notice.  S. Meyer highlighted the use of the BGSU Dining Wiki. She requested committee member check it once a week.

III. ROUND TABLE/DISCUSS STUDENT ISSUES  N. Fordham suggested a vegetable be offered at the pasta line in the Falcon’s Nest.  I. Lee inquired if the AYCE facilities would offer a To-Go reusable recyclable container. M. Paulus remarked the AYCE try to create a community for students and to have more engagement and therefore, carryout containers are not available.  S. Swinford shared the role of Dining Advisory Board committee members is to keep an open-mind when discussing venues for students, faculty and staff as well as voice concerns and ask questions as well as offer constructive criticism and suggestions regarding BGSU Dining. She requested members review last year’s ideas on how to improve the DAB (attached) and be ready to discuss as well as bring new ideas to next month’s meeting.  There was discussion on Akoo networking on Kreischer’s screens. S. Meyer reported Dining does not have a say as to when they are on and off.  I. Lee suggested a vegan line at the AYCE facilities. Chef Pat reported Dining is investigating re-engineering its menu. Dining is marketing vegetarian/vegan options throughout the AYCE facility with product indicators (PIDs).  Mike Rockovich inquired why cola was not offered at Dunkin Donuts location. D. Blachowski-Dreyer reported DD is a Pepsi house. M. Jones reported students refer to DD as the Taco Bell of the morning. L. Dowlen also reported that the BG community has enjoyed the popular venue.  S. Swinford thanked everyone for serving on the committee and requested DAB members bring forward any questions or concerns from their constituents by forwarding them as an agenda item to S. Riegle. S. Swinford indicated if someone has a hot issue needing to be address immediately, please send an email or call M. Paulus directly.

Meeting adjourned 2:40 p.m. Respectfully submitted by Sandra Riegle