Washington University has selected The Bon Appetit Management Company of Menlo Park, Calif., to operate its dining service programs. A five-year agreement will become effective July 1, subject to negotiation of final contract details.
Bon Appetit is a multistate food service management firm that has won awards for its creative and innovative menus. Its philosophy includes using high-quality, fresh foods and providing strong customer service -- both of which were key ingredients in its selection to manage the University's dining operations. The company serves a variety of corporate and educational clients throughout the country, including Stanford University, Wheaton (Ill.) College and Loyola University of Chicago.
"We are delighted to begin this new partnership with Bon Appetit," said Richard A. Roloff, executive vice chancellor. "They have a wonderful reputation for providing excellent food on a consistent basis, and they bring a wealth of experience and new ideas to our dining service programs. They will assist us in making attractive dining options an integral part of our University operations."
The selection of Bon Appetit follows a lengthy review process begun in late 1997. Three companies were invited to submit detailed proposals for operating an array of dining service programs, from the residence hall board program to executive catering. A 10-person selection committee comprised of University administrators and students reviewed the proposals and interviewed each of the firms as part of the process. College campuses currently served by the three companies were visited as well. The overall strength of Bon Appetit's proposal won it the contract.
Marriott Food Services has held the University contract since 1983. Marriott's approximately 100 production and service employees who work at the University will be retained for six months and are invited to interview for positions with Bon Appetit.
"It is our intent that existing employees be given every opportunity to remain provided they accept the Bon Appetit philosophy and are successful and contributing members of the team," said Steven P. Hoffner, assistant vice chancellor for operations. Pay scale would remain the same or increase slightly, Hoffner said. "We don't know of any case in which someone would take a pay cut," he said.
With the selection of Bon Appetit, the University community will see a number of changes evolve during the next several months. New dining concepts and formats will be introduced in existing locations on campus. Bon Appetit will employ several professional chefs at the University, and menu choices will be expanded. Greater emphasis will be placed on providing healthy and nutritional options and offering more vegetarian variety. In addition, the company will ensure that the diverse catering needs of student groups and academic departments are met.
"Bon Appetit has the capability to take us to higher levels of satisfaction with respect to the important role that food service operations play in the fabric of University life," said Hoffner, who will serve as the University's contract administrator. "Change will not occur overnight, but I think the campus community will be excited by the introduction of new menu items and the overall quality of preparation and presentation."
With the transition process already under way, Bon Appetit is expected to name its Washington University management team within the next thirty days. Anyone with questions concerning catered events occurring after July 1 may call 935-4316.
