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5 things: Schools ‘run out of food’ during contract transition

This and more are the things you missed for the week of September 16.

Mike Buzalka, Executive Features Editor

September 20, 2019

4 Min Read
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Each Friday Food Management compiles a list that highlights five things you probably missed in the onsite foodservice news that week and why you should care about them.

Here’s your list for the week of September 16:

1. Raw meat on university menu?

Students are posting rather disturbing photos on a student-created Instagram account of meals supposedly served at Bentley University in Massachusetts that include portions of raw meat and objects such as a small metal rod and wax paper found in the food. The account has over 700 followers and nine posts.

“The photos that have surfaced are unacceptable and we have addressed them with the company that manages our on-campus food services,” said Andrew Shepardson, vice president of student affairs and dean of students, in a statement responding to the accusations.

Read more: Raw meat photos and objects in food: Bentley University students petition for better dining

2. Over $200,000 in payroll cash stolen from prepared meals firm

Four individuals allegedly broke into a motel room and stole over $200,000 in payroll for prepared meals firm Elior Preferred Meals. “I opened the door and the four guys with firearms pushed me and put me down on the floor, told me not to move or he was going to shoot,” said Danny Sing, identified as the person responsible for paying some 250 employees at the Elior Preferred Meals facility in Moosic, Pa. The company manufactures fresh and frozen meals for the K-12 and senior dining markets.

Related:5 things: School removes child’s lunch for meal debt policy

Read more: $200,000 stolen in early morning motel robbery

3. Schools “run out of food”

Some schools in the South Bend School District in Indiana experienced a “food shortage” shortly after the district school board voted to switch foodservice providers, according to some parents. One said his son was told the school “ran out of food” and was only given a “small handful of tortilla chips” as his lunch. Chartwells is slated to take over operation of South Bend’s school meal program in October and the district is self-operating it until then. Some parents questioned if the transition caused the shortages, but spokeswoman Susan Guibert said the district doesn’t think that’s the case. “This was caused by a problem with our internal processes, and [Superintendent Todd Cummings] plans to adjust those processes so this does not happen again,” she said.

Read more: Three South Bend schools 'run out of food,' students not fed at lunch

4. A spot of tea at Princeton

Princeton students and staff, get your pinkies ready! Earlier this month, the Princeton University Library and Princeton Campus Dining opened the doors to the Tiger Tea Room on the first floor of the Firestone Library. The venue will not only serve coffee, tea and assorted bakery items, but will also hold a traditional afternoon tea twice a week, complete with personal pots of tea, tiered trays of tea sandwiches (egg and cucumber), fruit tarts, butter cookies and scones, all accompanied by jam and clotted cream. Available by reservation to Princeton students, faculty and staff at $15 a person, the afternoon tea service will be held Tuesdays and Thursdays from 2 to 4 p.m., with seatings on the hour.

Related:5 things: University sues dining contractor over fire damage

Read more: Princeton University Library and Campus Dining open Tiger Tea Room in Firestone Library

5. Two major sports concessions deals inked

Two major sports concessions deals were announced last Thursday. In one, Delaware North and Major League Baseball’s Texas Rangers announced that they have agreed to a long-term food, beverage and retail contract for the Rangers’ future home, Globe Life Field, in Arlington, Texas, near Dallas. On the same day, Levy announced it has reached agreement to become the food and beverage partner of the NFL’s soon-to-be Las Vegas Raiders when the now-Oakland Raiders move into their new home at 65,000-seat Allegiant Stadium in Las Vegas next fall.

Besides the Raiders, the fully enclosed and climate controlled Allegiant Stadium will host events such as the Pac-12 Championship Game and Las Vegas Bowl, concerts, as well as be the future home of University of Nevada-Las Vegas football.

Meanwhile, the new 1.7-million square foot, retractable-roof Globe Life Field is scheduled to open next March with a seating capacity of around 40,300, and Delaware North will provide a full breadth of services in concessions, suites, catering and premium areas, as well as retail management. The contract extends a partnership that began in 1994, when Globe Life Park in Arlington (then The Ballpark in Arlington), the current home of the Rangers, first opened.

Read more: Delaware North Companies Sportservice and Texas Rangers Extend Partnership at Rangers Ballpark in Arlington

Read more: Chicago-based Levy named food-service partner at Allegiant Stadium

Bonus: Leaving federal lunch program benefits high school

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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