Foodservice Equipment & Supplies

JAN 2014

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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52 • FOODSERVICE EQUIPMENT & SUPPLIES • JANUARY 2014 tor of cash operations for ACES, took place between graduation in May and opening week of the fall semester in October. "Students told us they wanted more healthful items," Canne says. "That's not to say we don't also offer the in- dulgent items, because we certainly do. But we're offering a much wider choice." The menu refects the desires of a student population that is predominately male — 69 percent. "Cosmopolitan magazine ranked us high on the list of colleges in which women can meet men," Canne says. The transformation also makes sense given the popula- tion frequenting this retail operation. Many are commuters living in nearby townhouses and apartments, while others at- tend the neighboring Alfred University. Customers may pay with cash, credit cards, dining plans, meal swipes for bundled meals, Dining Dollars (à la carte dollars with dining plan) or an optional Campus Spending Account. The change at 10 Elm was also precipitated by the clos- ing of a popular late-night venue, the Peach Pit, located near the center of campus . When customers arrive at 10 Elm, they are greeted by signage on the outside of the building alerting them to the concepts they'll fnd inside. At Pizza Hut, to the left of the entrance, customers place orders at the POS station and wait for staff to fll the orders. They fll their drink cups at a nearby beverage station that dispenses soda, water and ready- made milkshakes. Customers can either take their orders out of the building or dine in the nearby seating area for all of 10 Elm's concepts. This 75-seat space is bright and light dur- ing the day and warm and cozy during the evening hours. Customers looking for other menu options continue past the Pizza Hut toward a bright sign showing off the Fresh Market and Café's logo. At the Market, customers can purchase snacks, peanut butter, bread, frozen entrées (including vegan and vegetarian options), eggs, produce, frozen cookie dough, milk, juice and bottled beverages. Customers can fnd coffee and other hot beverage op- tions at the locally branded Finger Lakes Coffee counter. Customers pay at cash registers located in the middle of the c-store. Before approaching the order window at the Café, customers fll out a printed order form listing 30 ingredients ranging from wasabi mayonnaise to dried cranberries that staff will combine into wraps, sandwiches and salads. "At frst we had 50 ingredients, but found it was too much, so we streamlined," Canne says. "We're much more effcient now." "Breakfast sandwiches are also available in the morning, and students are gobbling them up," Loper says. Chicken ● ● Ownership: Alfred State, SUNY College of Technology; Auxiliary Campus Enterprises and Services (ACES), which manages the dining services and is the franchise owner of Pizza Hut and owner of the Fresh Market and Café ● ● Opened: October 2012 ● ● Scope and Size of Project: Renovation of the 8,316-sq.- ft. building includes opening of Fresh Market and Café, refurbishment of a Pizza Hut franchise, and 3,564 sq. ft. of storage space ● ● Total Student Enrollment: 3,500 ● ● Students Living on Campus: 2,400 ● ● Seats: 75 ● ● Hours: 7:30 a.m. to 11 p.m., Monday through Friday; 4 p.m. to 11 p.m., Saturday ● ● Menu Specialties: Homemade potato chips, wraps, sand- wiches, salads and pizza from Pizza Hut ● ● Staf: 1 full-time manager; 4 hourly; 30 students ● ● Average Check: $7.84 ● ● Daily Transactions: 1,000 (50 percent eat-in; 50 percent takeout) ● ● Total Foodservice Annual Sales: $8 million ● ● Total Anticipated Annual Sales at 10 Elm: $160,000 ● ● Payment Methods: Cash, credit cards, dining plans, meal swipes for bundled meals, Dining Dollars (à la carte dollars with dining plans) and optional Campus Spending Accounts ● ● Total Project Cost: $100,000 ● ● Equipment Investment: $75,000 ● ● Website: FACTS OF NOTE While Café customers can see staf assembling ingredients for wraps, sand- wiches and salads, not all back-of-the-house activities are visible to them. FRESH MARKET AND CAFÉ AND PIZZA HUT AT ALFRED STATE COLLEGE

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