Foodservice Advisory Committee October 18, 2017 Meeting Notes

Transcription

1 Foodservice Advisory Committee October 18, 2017 Meeting Notes Attendance: Mark Murdoch, Foodservices; Aimee Agnes Blyth, Seasoned Spoon; Alexis Davis, Charles Fairholme, LEC; Amelia Budd; Brianna Joseph, OC; Caitlyn Henderson, Foodservices TWSP; Colleen Carter, Chartwells CUPE; Jessica Brooks, Neil Dolman, Patti Gowing, Chartwells; Shannon Brockbank, Housing; Lauren Rupert, Traill; Lori Johnston, Hospitality Services; Madison Tindall, Gzowski; Ryan Sova, TCSA. 1. Welcome, introductions, attendance 2. Review minutes of September 20 a. Update on No Fry Day. September 28. Event was well received with no negative feedback. A number of the items will be added to the menu as regular choices. i. Next date Friday October Working Group Reports: 4. Subcommittee reports a) Operations and Marketing I. Starbucks update II. Extended hours at Champlain III. Proposed hours for Reading Week b) Sustainability and Fair Trade I. Meeting notes attached II. The use of ecotrays has increased about 50% over last year. However, the use of refillable cups has fallen about 50% over the first six weeks of the term. III. After the meeting a small group met to discuss ideas to increase refillable cup use. A plan is being developed to seek funding from Chartwells to launch a program that would offer free coffee on a pop up basis to anybody using a refillable cup. Details are still being worked out. c) Budget I. Meeting notes attached d) Catering I. No report II. The was a question about who is actively selling catering. Conference Services accounts for about half of al of the catering on campus, normally

2 during the summer term. About one half of the remaining catering is ordered through a few user departments on campus such as convocation and alumni. The majority of the remainder is catering for a large number of departments that make small purchases, for example coffee and sandwiches. We are not out actively selling catering services for a few reasons; a) we want to keep the dining rooms available for student use, b) groups like meetings and weddings often want to book on a longer time frame than we are able to commit to. 5. Next meeting November 22, 2:00 p.m.

3 Foodservice Advisory Committee Operations and Marketing Working Group October 17, 2017 Meeting Notes Attendance: Mark Murdoch, Foodservices; Neil Dolman, Jessica Brooks, Chartwells; Garae Goodman, GC; Emily Cauduro, TCSA; Lori Johnston, Hospitality Services; Aimee Agnes Blyth, Season Spoon. A concerted effort will be made to ensure participation from more operators. 1. Welcome, Introductions and Attendance An Indigenous Land Acknowledgement was made with a specific emphasis on the connection between the land and food, which nourishes each of us for the work we do. 2. Role of the Committee and Participants The role of this subcommittee is to identify the operational elements of the foodservice program that can be changed or corrected in very short time frames to create an immediate impact for customers, with a specific focus on residents. For example, the committee may recommend improvements to signage as an immediate item. The renovation of a foodservice facility would not be considered by this subcommittee 3. Hours of Operation a. Reading Week See attached. b. Starbucks Hours will return to normal Oct 30 c. Monday Thursday 7:30 am 11 pm, Friday 7:30 am 5:00 pm, Sat/Sun 9:00 am 5:00 pm on Monday October 30, when the building is more fully furnished. 4. Program updates a. No Fry Day the first no fry day was on Friday September 28. No noticeable impact on sales. No negative feedback. Requests to make these healthier choices available on a regular basis. Next No Fry Day is October 20, 2017 b. Extended hours at Champlain hours were extended in response t the closure of Bata Library and Tim Hortons Bata. Sales have covered costs,

4 so from a pure economic indicator it is a wash. However, student use of the space is much higher than normal, so from that perspective the change has been positive. 5. Web site updates. The Foodservices website is being upgrade to the new University Drupal standard over the next few weeks. 6. Other business a. Ontario Bill 148. The upcoming minimum wage increase will likely impact the entire foodservice industry as both direct labour costs increase and the input labour for manufactured food increases. Retail price increases are likely in the industry. Each on campus food service provider will respond in a unique manner. b. Upcoming promos: i. Tuesday October 17, Premium Dinner at Gzowski ii. Wednesday October 18, Hot Apple Cider bar, Champlain iii. Thursday October 19, Brownie Bar, Gzowski 7. General Discussion and Q & A 8. Next meeting November 21, 1:30 p.m.

5 TRENT UNIVERSITY FOODSERVICES FALL OPERATING HOURS 2017 SAT SUN MON TUE WED THU FRI LADY EATON 9:00 A.M. 8:00 P.M. 9:00 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. CHAMPLAIN CLOSED CLOSED 7:30 A.M. 10:00 P.M. 7:30 A.M. 10:00 P.M. 7:30 A.M. 10:00 P.M. 7:30 A.M. 10:00 P.M. 7:30 A.M. 8:00 P.M. THAI EXPRESS CLOSED CLOSED 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. CEILIE CLOSED CLOSED 11:00 A.M. 9:00 P.M. 11:00 A.M. 9:00 P.M. 11:00 A.M. 9:00 P.M. 11:00 A.M. 10:00 P.M. 11:00 A.M. 10:00 P.M. PLANET NORTH 10:00 A.M. 5:00 P.M. CLOSED 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. SEASONED SPOON CLOSED CLOSED 8:00 A.M. 3:30 P.M. 8:00 A.M. 6:00 P.M. 8:00 A.M. 6:00 P.M. 8:00 A.M. 6:00 P.M. 8:00 A.M. 3:30 P.M. STARBUCKS 9:00 A.M. 5:00 P.M. 9:00 A.M. 5:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 5:00 P.M. OTONABEE 9:00 A.M. 8:00 P.M. 9:00 A.M. 8:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 10:00 P.M. SUBWAY CLOSED CLOSED 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. PIZZA 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. TIM HORTON CLOSED CLOSED 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:00 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 5:00 P.M. GZOWSKI CLOSED CLOSED 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. 11:00 A.M. 8:00 P.M. CLOSED ELECRIC CITY CAFÉ CLOSED CLOSED 8:00 A.M. 3:00 P.M. 8:00 A.M. 3:00 P.M. 8:00 A.M. 3:00 P.M. 8:00 A.M. 3:00 P.M. 8:00 A.M. 3:00 P.M. DNA CLOSED CLOSED 8:30 A.M. 3:00 P.M. 8:30 A.M. 3:00 P.M. 8:30 A.M. 3:00 P.M. 8:30 A.M. 3:00 P.M. 8:30 A.M. 3:00 P.M. THE TREND 10:00 A.M. 6:00 P.M. 10:00 A.M. 6:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 10:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. GZOWSKI ANNEX 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M.

6 TRENT UNIVERSITY FOODSERVICES READING WEEK OPERATING HOURS 2017 FRI SAT SUN MON TUE WED THU FRI SAT SUN 20Oct17 21Oct17 22Oct17 23Oct17 24Oct17 25Oct17 26Oct17 27Oct17 28Oct17 29Oct17 LADY EATON 7:30 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED 7:30 A.M. 8:00 P.M. CHAMPLAIN 7:30 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED THAI EXPRESS 11:00 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CEILIE 11:00 A.M. 8:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED PLANET NORTH 9:00 A.M. 6:00 P.M. 10:00 A.M. 5:00 P.M. CLOSED 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 9:00 A.M. 6:00 P.M. 10:00 A.M. 5:00 P.M. CLOSED SEASONED SPOON 8:00 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED STARBUCKS 7:30 A.M. 5:00 P.M. CLOSED CLOSED 9:00 A.M. 5:00 P.M. 9:00 A.M. 5:00 P.M. 9:00 A.M. 5:00 P.M. 9:00 A.M. 5:00 P.M. 9:00 A.M. 5:00 P.M. CLOSED CLOSED OTONABEE 7:30 A.M. 8:00 P.M. 9:00 A.M. 8:00 P.M. 9:00 A.M. 8:00 P.M. 8:00 A.M. 8:00 P.M. 8:00 A.M. 8:00 P.M. 8:00 A.M. 8:00 P.M. 8:00 A.M. 8:00 P.M. 8:00 A.M. 8:00 P.M. 9:00 A.M. 8:00 P.M. 9:00 A.M. 8:00 P.M. SUBWAY 10:30 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED PIZZA 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. 10:30 A.M. 8:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. 10:30 A.M. 10:00 P.M. TIM HORTON 7:30 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED GZOWSKI CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED ELECRIC CITY CAFÉ 8:00 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED 8:00 A.M. 3:00 P.M. CLOSED CLOSED CLOSED DNA 8:00 A.M. 3:00 P.M. CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED CLOSED THE TREND 7:30 A.M. 11:00 P.M. 10:00 A.M. 6:00 P.M. 10:00 A.M. 6:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 8:00 P.M. 7:30 A.M. 10:00 P.M. 7:30 A.M. 11:00 P.M. 7:30 A.M. 11:00 P.M. 10:00 A.M. 6:00 P.M. 10:00 A.M. 6:00 P.M. GZOWSKI ANNEX 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M. 8:00 A.M 7:00 P.M.

7 Foodservice Advisory Committee Sustainability and Fair Trade Working Group October 16, 2017 Meeting Notes Attendance: Mark Murdoch, Foodservices; Caitlyn Henderson, Foodservices TWSP; Caitlin Bragg, Seasoned Spoon; David Beresford, TUFA; Jessica Brooks, Chartwells; Samantha Leigh, Gzowski College; Victoria Belbin, TCSA; Neil Dolman, Chartwells. An Indigenous Land Acknowledgement was made with a specific recognition of the importance of both food and sustainability practise in our lives and in the work that we do. 9. Role of the Committee and Participants: The role of this group is to plan and execute small and targeted activities, in the two week to one month time frame, that create immediate changes in sustainable behavior, with a goal of establishing longer term habits in on campus consumers. 10. Program updates: a. Rental Programs: i. Green plates, a program that provides rental dishes (up to 144 sets of plates, side plates, bowls, glasses and cutlery) to registered student groups. Dishes can be picked up from LEC and returned dirty. The goal of the project is to make these events more environmentally friendly while reducing the burden on organizers of the events to either secure dishes elsewhere or purchase disposables. The program is becoming very popular. There were 45 rentals during the previous school year. The past weekend saw three rental events. Based on year to date numbers, rentals this year could be very close to 100 events, more than double year one of the program. ii. Green Cups, a program similar to Green Plates but focused only on hot beverage cups. This program is not as well know and has seen limited participation. iii. BBQ Safety provides groups with a fire extinguisher, tools, running water oven mitts and a cooler full of ice. This helps improve the

8 safety of BBQ events on campus. It is likely we wil not se any participation in this program until spring. b. Operating programs: i. Ecotray. This program has become extremely successful and among Chartwells accounts in North America is a best practices program. Since September 7: % of all meals served were served in an ecotray. The number of meals served on an ecotray has increased almost 50% % were served on a reusable plate % were still served in a single use container, mostly at Thai Express. 4. The ecotray program is in place at all on campus providers, Gzowski College Annex and The Trent at Tril. ii. Refillable coffee cups programs. Eacj provider on campus has a refillable coffee cup program: Provider: Tim Hortons Starbucks Planet North Electric City Coffee Seasoned Spoon Ceilie Gzowski College Annex The Trend Alwaylicious (Durham) Program: 10 cent discount 10 cent discount $2 all day coffee Buy 9/10 th free = 20 cent No disposable options N/A N/A N/A Will update when known Buy 9/10 th free = 20 cent iii. Local purchasing. Clarification was sought regarding what is local. At Trent we use three definitions, and track purchases from each area. A) Kawartha Region, currently purchasing 4% of food from this region, double the target set three years ago. B) 250 km. C) Ontario, currently 54% of purchases are from Ontario. The two local gardens grow produce that is used on campus. 57% of the seafood used is purchased from sustainable sources. Chartwells uses the following local suppliers: Yorkshire Valley Chicken, Baden Coffee, Empire Cheese, Martin s Fruit Farm, Sticklings Bakery, Kawartha Dairy, c. Compass project funding. Todate there have been no applications for the Compass/Chartwells program funding. 11. Other business a) Starbucks. There was concern that the University/TCSA decided to put a Starbucks on campus. While the presence of Starbucks on campus may to offensive to many, it was supported by a survey of students before the project

9 began. It is possible to get out of the Starbucks relationship, but at a cost well in excess of $500,000. b) Tim Hortons. The Tim Hortons in Bata was closed in May of 2017 for renovations to the Bata Library. It will not reopen as a Tim Hortons. c) What will happen to the composting program on campus when Facilities Management moves. Unknown. It is thought that an in vessel composter may be purchased. Will seek clarity from Facilities Management. 12. General Discussion and Q & A a. We will start to work on two project immediately: i. Finds ways to reduce waste with a specific emphasis (Starbucks) single use food containers ii. Advertise/promote discounts available for reusable cups. 13. Next meeting November 20, 1:30 p.m.

10 Foodservice Advisory Committee Budget Working Group October 16, 2017 Meeting Notes Attendance: Mark Murdoch, Foodservices; Neil Dolman, Chartwels; Nikki Kuzoff, Housing; Caitlyn Henderson, Foodservices TWSP; Brandon KwakyeLongdon, Gzowski College. An Indigenous Land Acknowledgement was made with a specific focus on the work we were doing in one of the sacred spaces on campus. 1. Welcome, Introductions and Attendance An Indigenous Land Acknowledgement was made with a specific focus on the work we were doing in one of the sacred spaces on campus. 2. Role of the Committee and Participants The committee will advise the Director, Trent Foodservices, in the development of the annual operating budget for the University department. This budget is limited to Trent Foodservice and does not consider the budget of Chartwells or other oncampus foodservice providers. The group will make a recommendation to the Food Services Advisory Committee regarding the budget for Trent University Foodservice for the next fiscal year (May April). The recommendation to FSAC, is approved, is forwarded to CASSC and then the Board of Governors for final approval. 3. Review of Budget highlights of the 2017/18 Budget were reviewed. Attached. A preliminary look at the budget has also been provided. 4. The key messages related to te development of the Trent University Foodservices Budget: a. Trent Foodservices is a not for profit ancillary operation of the University. Over time, the department should breakeven once it has covered the costs of all operations, overhead and an appropriately level of accrual for future investments or projects.

11 b. We attempt to keep retail prices at or below the national average, based on an annual survey conducted by the Canadian College and University Food Service Association. c. Trent students greatly value the ability to carry forward any unused dining plan balances at the end of the year. d. Student value the tax exempt status of the dining plans. e. The development of dining plans should be simple and easy to understand. f. A comparison of several dining plans at Ontario schools has been provided below. 5. Major budget drivers in future years a. Starbucks. Starbucks sales are expected to be about $641,000 in the current fiscal year and $750,000 in It is possible that the sales may erode sales elsewhere on campus and could impact the contribution that Trent Foodservices receives from Chartwells operations. b. Capital replacement. Within the budget we need to begin to set aside capital reserves for known future projects. For example, the redevelopment of Tim Hortons in 2024 will cost about $400,000. We should be setting aside $60,000 per year over the next seven years to fund this redevelopment. c. Dining hall refurbishment. There is a plan underway to refurbish the dining halls, possibly Gzowski (2018), LEC (2019) and Champlain (2020). Foodservices is looking to other campus partners to support these projects, which are likely to cost about $750,000 over five years, of which $50,000 per year ($250,000 over fie years) would be funded by Foodservices. d. Inflation, US dollar. Most food commodities are traded in US dollars. If the Canadian dollar weakens the effective cost of food increases, compounding any inflationary affect. NAFTA talks could exacerbate this problem. e. Tax exemption for Dining Plans. It is highly likely that the Suite Style dining plans and Trail Dining Plans will not be tax exempt next year if the plan values are not changed. 6. Impact of Ontario Bill 148. The new Ontario minimum wage legislation will have minimal affect on Chartwells operated locations as staff are already paid above the new proposed minimum wage. The impact on Ceilie, Seasoned Spoon, Planet North, The Trend, TVOA and Alwayslicious will be more pronounced and could impact retail prices. 7. Additional Oweek meals? There is some interest in having an additional meal added to the meals that are provided during Oweek. The Varsity BBQ could be added to the current line up of 8 provided meals, at a cost of about $15.00 per resident. This would be added to the overhead portion of the dining plan.

12 8. Other business a. Current Dining Plan Models: Plan Traditional Suite Cost $4,200 $2,300 Overhead $ 600 $ 300 OWeek Meals $ 100 $ 100 Value $3,500 $1,900 b. Special Plans: Plan: Gzowski College Annex Traill Cost $4,200 $4,200 Value (see above) $3,500 $3,500 Trent Cash $1,600 All you can eat plan $1, meals Declining Balance $1,900 $1,900 c. Tax Exemption. To be tax exempt a Dining Plan must meet a number of criteria established by the Canadian Revenue Agency. One of these requires that the plan provides for meals over the duration f the plan (30 weeks for two semesters) and a minimum of 10 meals per week at the average cost of a meal on campus. For Trent the math is; 30 weeks X 10 meals X $6.98 = $2,100. The Declining Balance value of the Suite Style and Traill Dining Plans will have to be increased by $200 to meet future tax exempt requirements. d. Current Dining Plan balances: Median of Traditional Dining Plans: $3,029 Mean $3,014 Target balance this week $2,800 Lowest balance $2,040 Highest balance $3,487 Number of students below target 119 Number of students within one week of target ($2,680 to $2,920) 598 (57%) 9. Next meeting November 20, 3:00 p.m.

13 Food Services Budget Revised 2016 Revised Budget 2017 Budget Commission Managent Fee Model Model Budget on a commission model basis Budget on a management fee basis Difference from Revised SALES Chartwells Dining Plan $ 4,200,000 $ 4,200,000 $ 4,400,000 $ 4,400,000 $ 200,000 Retail $ 1,200,000 $ 1,200,000 $ 1,200,000 $ 1,200,000 $ Catering $ 340,000 $ 340,000 $ 400,000 $ 400,000 $ 60,000 Chartwells Total $ 5,740,000 $ 5,740,000 $ 6,000,000 $ 6,000,000 $ 260,000 Ceilie $ 130,000 $ 130,000 $ 130,000 $ 130,000 $ Planet North $ 250,000 $ 250,000 $ 265,000 $ 265,000 $ 15,000 Seasoned Sppon $ 120,000 $ 120,000 $ 130,000 $ 130,000 $ 10,000 The Trend $ 85,000 $ 85,000 $ 125,000 $ 125,000 $ 40,000 Vending $ 65,000 $ 65,000 $ 100,000 $ 100,000 $ 35,000 Starbucks $ 641,000 $ 641,000 $ 641,000 Food Serice Overhead $ 940,582 $ 940,582 $ 996,450 $ 996,450 $ 55,868 Food Service Total $ 7,330,582 $ 7,330,582 $ 8,387,450 $ 8,387,450 $ 1,056,868 INCOME FROM OPERATIONS Dining Fee $ 4,558,418 $ 4,558,418 $ 4,764,045 $ 4,764,045 $ 205, FS Admin Charge $ 940,582 $ 940,582 $ 996,450 $ 996,450 $ 55, Commission Sales $ 487,900 $ 10,000 $ 510,000 $ 17,500 $ 470, Operating Surplus $ 650,000 $ $ 605,000 $ 605, Colleges Conf Comm $ 10,000 $ 10,000 $ 10,000 $ 10,000 $ Vending Comm'n and rebates $ 10,000 $ 10,000 $ 35,000 $ 35,000 $ 25,000 Total $ 6,006,900 $ 6,179,000 $ 6,315,495 $ 6,427,995 $ 421,095 EXPENSES Staff Expenses ADMIN SAL $ 103,000 $ 103,000 $ 105,000 $ 105,000 $ 2, EMPLYEE BEN/ADMIN $ 23,000 $ 23,000 $ 24,000 $ 24,000 $ 1,000 TOTAL BEN $ 126,000 $ 126,000 $ 129,000 $ 129,000 $ 3,000 Office Expenses NonStaff Expenses Telephone and network charges $ 1,500 $ 1,500 $ 7,500 $ 7,500 $ 6, Housing Software $ 5,000 $ 5,000 $ 5,000 $ 5,000 $ Travel $ 5,000 $ 5,000 $ 10,000 $ 10,000 $ 5,000 TOTAL OFF EXP $ 11,500 $ 11,500 $ 22,500 $ 22,500 $ 11,000 Facilities External contract services $ 4,558,418 $ 4,558,418 $ 4,764,045 $ 4,764,045 $ 205, PRINCIPAL & INTEREST $ 65,324 $ 65,324 $ 65,324 $ 65,324 $ Capital Repayment $ $ 205,000 $ $ 205,000 $ 205,000 TOTAL FACILITIES $ 4,623,742 $ 4,828,742 $ 4,829,369 $ 5,034,369 $ 410,627 Transfers to PRD PHYS PLANT SVES $ 110,223 $ 110,223 $ 111,500 $ 111,500 $ 1, BLDG REPAIR TRF $ 91,493 $ 91,493 $ 94,000 $ 94,000 $ 2, CUST SVC TRF $ 104,440 $ 104,440 $ 107,500 $ 107,500 $ 3, WASTE MGT $ 128,043 $ 128,043 $ 120,000 $ 120,000 $ 8, ELECTRIC $ 113,000 $ 113,000 $ 130,000 $ 130,000 $ 17, WATER $ 21,500 $ 21,500 $ 25,000 $ 25,000 $ 3, GAS $ 70,000 $ 70,000 $ 80,000 $ 80,000 $ 10,000 TOTAL TRSF TO PRD $ 638,699 $ 638,699 $ 668,000 $ 668,000 $ 29,301 Technology POS Licence Fees $ 8,000 $ 8,000 $ 8,000 $ 8,000 $ TOTAL TECH $ 8,000 $ 8,000 $ 8,000 $ 8,000 $ Transfers ADMIN OVD $ 365,358 $ 366,020 $ 384,324 $ 385,482 $ 19,462 Transfer to Operating Budget $ $ $ $ $ OSA SVCSHOUSING/FOOD $ 45,000 $ 45,000 $ 45,000 $ 45,000 $ TOTAL TRSF $ 410,358 $ 411,020 $ 429,324 $ 430,482 $ 19,462 TOTALS STAFF $ 126,000 $ 126,000 $ 129,000 $ 129,000 $ 3,000 NONSTAFF $ 5,692,299 $ 5,897,961 $ 5,957,193 $ 6,163,351 $ 265,390 INCOME FROM OPERARTIONS $ 6,006,900 $ 6,179,000 $ 6,315,495 $ 6,427,995 $ 248,995 NET OPERATIONING RESULT $ 188,601 $ 155,039 $ 229,302 $ 135,644 $ 19,395 PLANNED PROJECTS GC Dishwasher $ 35,000 OC Equipment line $ 60,000 Doors and locks $ 10,000 Furniture accrual $ 25,000 TOTAL PROJECTS $ 130,000 Net operating surplus $ 5,644

14 Food Services Budget Budget on a management fee basis Preliminary Budget Notes SALES Chartwells Dining Plan $ 4,400,000 $ 4,400,000 Retail $ 1,200,000 $ 1,200,000 Catering $ 400,000 $ 400,000 Chartwells Total $ 6,000,000 $ 6,000,000 Ceilie $ 130,000 $ 130,000 Planet North $ 265,000 $ 265,000 Seasoned Sppon $ 130,000 $ 130,000 The Trend $ 125,000 $ 125,000 Vending $ 100,000 $ 100,000 Starbucks $ 641,000 $ 750,000 Adjust for full year Food Serice Overhead $ 996,450 $ 1,020,000 More residents Food Service Total $ 8,387,450 $ 8,520,000 INCOME FROM OPERATIONS Dining Fee $ 4,764,045 $ 4,765, FS Admin Charge $ 996,450 $ 1,020, Commission Sales $ 17,500 $ 17, Operating Surplus $ 605,000 $ 620, Colleges Conf Comm $ 10,000 $ 10, Vending Comm'n and rebates $ 35,000 $ 35,000 Total $ 6,427,995 $ 6,467,500 EXPENSES Staff Expenses ADMIN SAL $ 105,000 $ 107, EMPLYEE BEN/ADMIN $ 24,000 $ 25,000 TOTAL BEN $ 129,000 $ 132,000 NonStaff Expenses Office Expenses Telephone and network charges $ 7,500 $ 7, Housing Software $ 5,000 $ 5, Travel $ 10,000 $ 10,000 TOTAL OFF EXP $ 22,500 $ 22,500 Facilities External contract services $ 4,764,045 $ 4,765, PRINCIPAL & INTEREST $ 65,324 $ 65, Capital Repayment $ 205,000 $ 205,000 TOTAL FACILITIES $ 5,034,369 $ 5,035,324 Transfers to PRD PHYS PLANT SVES $ 111,500 $ 114, BLDG REPAIR TRF $ 94,000 $ 96, CUST SVC TRF $ 107,500 $ 110, WASTE MGT $ 120,000 $ 123, ELECTRIC $ 130,000 $ 133, WATER $ 25,000 $ 25, GAS $ 80,000 $ 82,400 TOTAL TRSF TO PRD $ 668,000 $ 688,040 Technology POS Licence Fees $ 8,000 $ 8,000 TOTAL TECH $ 8,000 $ 8,000 Transfers ADMIN OVD $ 385,482 $ 387,105 Transfer to Operating Budget $ $ OSA SVCSHOUSING/FOOD $ 45,000 $ 45,000 TOTAL TRSF $ 430,482 $ 432,105 TOTALS STAFF $ 129,000 $ 132,000 NONSTAFF $ 6,163,351 $ 6,185,969 INCOME FROM OPERARTIONS $ 6,427,995 $ 6,467,500 NET OPERATIONING RESULT $ 135,644 $ 149,532 PLANNED PROJECTS GC Dishwasher $ 35,000 OC Equipment line $ 60,000 Doors and locks $ 10,000 Furniture accrual $ 25,000 $ 50,000 TOTAL PROJECTS $ 130,000 $ 50,000 Net operating surplus $ 5,644 $ 99,532

15 University AYCE/DB Cost Carry Forward Refund Notes/Other Algoma DB $3270 or $2870 (student choice) n/a n/a n/a Brock DB $3900 $4700 Yes, transfer to taxable n/a Includes flex dollars similar to Trent Cash Carleton AYCE n/a (combined w/ Room) no no includes small amount of flex dollars Guelph DB $5050 (several options, but this $50 fee to carry forward no option to add textbooks to dining plan is "full"/standard, includes $1230 overhead) Lakehead AYCE/DB n/a (combined w/ Room) no no DP includes $800 in declining balance, rest is AYCE Laurentian AYCE $3589 $4630 not for Residence DPs no Includes some flex, depending on selection McMaster DB? $2855$3455 for suites Yes, transfer to taxable Only upon WD from RES, $50 fee 50% of 'Basic' Dining Plan is charged as overhead $3955$4555 for dorms Nipissing Nonmandatory, pay what you want OCAD n/a Ottawa AYCE $3100$4600 ($4600 is standard) $25 fee for carry forward of remaining funds No n/a Flex funds remain on card for 6 years after last transaction Queen's AYCE n/a (combined w/ Room) No No (quotes CRA) RMC n/a Ryerson DB $2740$3575 Yes or can be applied to student account, charity, foodbank Yes, less $100 upon grad/wd U of T AYCE/DB huge variation Some do, AYCE doesn't No Can be spent at bookstore UOIT AYCE $4794 $5449 No No Waterloo DB $2305$2705/term (includes $1180 OH) Yes, but no discount in future terms No 50% discount during term of purchase Western DB n/a n/a n/a Automatic TopUp available for Flex W. Laurier AYCE $5000 or $5400 no no n/a Windsor AYCE n/a Only from flex portion (maximum carry forward is $400) no n/a York DB $2950$4150 Yes, $50 fee charged each year no n/a