2008 Woodie Awards
Committee craves the Gourmet choice
Meghan Van Dyk
Issue date: 3/30/07 Section: News
Students hungry for the outcome of the Drew University Dining Committee food provider bidding process will have to keep waiting.
After hearing presentations from the top bidders last week-Aramark, Gourmet Dining Services and Sodexho-members of the University Dining Committee are as divided as layers of oil and vinegar.
"Each company has supporters," Director of Purchasing Harry Scarpa said. "It's a mess, well, not a mess-it's a real challenge."
But the six students on the UDC all agree that Gourmet is their choice.
The Student Government Association Dining Committee, which has voting power on the UDC, whet the appetites of more than a dozen students as they discussed the bids of each company in a question and answer session Tuesday night.
"Monotonous dining is always a problem at colleges," said sophomore Max Tynan, chair of the SGA Dining Committee. "Gourmet's plan was just better and I am going to lobby hard because I know they're right for Drew."
Boar's Head deli meat, Jersey Fresh produce, brick-oven pizza and sushi were just some of the menu items included in Gourmet's plan, Tynan said. A full-time dietician and environmentally friendly utensils, cups and walk-away containers were unique to their bid, he added.
These ideas brought cheers from the audience.
"I think this discussion is over," junior Richard Everill III said.
"Their approach to dining was more personal," Junior Class Senator Ryo Kuroki said. "They wanted to create a partnership with the students and meet with a student group once a month."
But the variety and personal attention comes at a higher cost than either Aramark or Sodexho.
"Anyone would say that if the food service is much better, the students wouldn't mind paying," Scarpa said.
Aramark's proposal included a more diverse menu and more healthy and organic options, Tynan said.
"They performed their own market research last year and based their bid on that," he said. "Their proposal was okay, but there was nothing that sticks out."
After hearing presentations from the top bidders last week-Aramark, Gourmet Dining Services and Sodexho-members of the University Dining Committee are as divided as layers of oil and vinegar.
"Each company has supporters," Director of Purchasing Harry Scarpa said. "It's a mess, well, not a mess-it's a real challenge."
But the six students on the UDC all agree that Gourmet is their choice.
The Student Government Association Dining Committee, which has voting power on the UDC, whet the appetites of more than a dozen students as they discussed the bids of each company in a question and answer session Tuesday night.
"Monotonous dining is always a problem at colleges," said sophomore Max Tynan, chair of the SGA Dining Committee. "Gourmet's plan was just better and I am going to lobby hard because I know they're right for Drew."
Boar's Head deli meat, Jersey Fresh produce, brick-oven pizza and sushi were just some of the menu items included in Gourmet's plan, Tynan said. A full-time dietician and environmentally friendly utensils, cups and walk-away containers were unique to their bid, he added.
These ideas brought cheers from the audience.
"I think this discussion is over," junior Richard Everill III said.
"Their approach to dining was more personal," Junior Class Senator Ryo Kuroki said. "They wanted to create a partnership with the students and meet with a student group once a month."
But the variety and personal attention comes at a higher cost than either Aramark or Sodexho.
"Anyone would say that if the food service is much better, the students wouldn't mind paying," Scarpa said.
Aramark's proposal included a more diverse menu and more healthy and organic options, Tynan said.
"They performed their own market research last year and based their bid on that," he said. "Their proposal was okay, but there was nothing that sticks out."
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