LSU Dining observes anniversary with Chartwells
To celebrate the mid-point of Chartwells’ 10 year contract to provide campus dining services, LSU Dining hosted a reception Monday in the Faculty Club to honor its employees.
Chartwells officially began its contract with the University Feb. 24, 1997.
“Each year on our anniversary date, we’ve marked that occasion in some way,” said David Heidke, LSU Dining director. “Besides recognizing our five years of service to the University, it gives me an opportunity to say thank you [to employees] because we couldn’t do all that we do on campus without them.”
LSU Dining awarded more than 50 employees certificates of appreciation for their five years with Chartwells. In addition, they received monogrammed coffee mugs and either a charm or lapel pin.
“I could not be prouder of our managers and hourly associates,” Heidke said. “This is by far the best group of people I’ve ever worked with.”
Dining hall production cook Trudie Jack worked in LSU Dining from 1960 to 1994, then came out of retirement in 1997 when Chartwells came to campus.
“The kids have a variety [of food] to choose from,” she said. “It’s become more convenient.”
Drastic changes have occurred in the dining system at the University since Jack began working here. During the 1960s, she said the cooks used to prepare all the food.
“Now, everything comes prepared,” she said. “All you have to do is open the box and if it says add water or milk, you do it. We had it rough; it’s much easier now.”
Before the Chartwells contract, the state provided campus dining services. Now, the University can choose to extend or renew the Chartwells contract. However, the University could terminate its contract at the end of 10 years.
“The University is totally in the driver’s seat,” Heidke said. “It’s to their discretion to what happens with a contract.”
Ralph Gossard, associate vice chancellor for administrative services and administrative representative at the reception, said the University’s relationship with Chartwells has been very productive and gratifying.
“We knew where we needed to be with food service six or eight years ago,” he said. “We had a vision, and through Chartwells, we realized that vision.”
Chartwells Regional Vice President Frederick Free said major improvements have occurred during the past five years.
“We remodeled the Tiger Lair,” he said. “And, we made major renovations to Highland and Pentagon dining halls.”
Also, Chartwells brought three national brands, Pizza Hut, Chick-Fil-A and McDonald’s, to campus.
David Pratka, LSU Dining Union director, said he thinks people assumed Chartwells would charge outrageous prices for the same quality of food when its contract began. However, he said this is a misconception.
“[People] didn’t understand that we could offer the same service for the same prices and still profit,” he said. “We try to keep people interested in the food, and we try to keep it fresh.”
Most employees said the partnership between the University and Chartwells has been positive.
“I can’t believe it’s been five years,” said Sue Keller, Faculty Club manager. “[Chartwells] is a top notch professional organization. The quality of everything is top drawer.”
Mary Ricard, a Pentagon dining hall line supervisor, is a 40-year University dining employee. She witnessed the transition to Chartwells providing campus dining services.
“It went pretty smooth,” she said. “It’s been an experience. The food is better with a bigger variety. But, I feel like if it wouldn’t have been for the experience of the employees, the transition wouldn’t have been as smooth.”
Students have mixed feelings about the service Chartwells provides to campus.
“It’s never been top quality food,” said John Payne, a psychology senior and four-year meal plan user. “It’s always been overpriced. There are not enough employees to serve the students’ needs, and the food is not the freshest. I’ve never been pleased with Chartwells.”
Brittany Reed, a political science sophomore, said she wants more variety in the food.
“After a while, you get tired of eating the same thing,” she said. “The meal plan is expensive, and they don’t offer a lot of variety.”
However, other students said they are pleased with the food.
“I’m very happy,” said Hari Ventrapragada, a graduate student in industrial engineering. “I can find whatever I feel like eating; I don’t feel like I need to go off campus for food. The service to the students is good.”
Ashley Ransburg, an elementary education freshman, said she does not have any complaints.
“It’s better than high school,” she said. “I think it’s fine, but I don’t know what it was like before I came.”
Diette Courrege