The University Course at Scott Park
Food Service Management Proposal
love going to the “IMustang Dining
& Mustang Deli locations. The food is wonderful and the staff is very friendly.
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22 November Western New Mexico University P.O. Box 680 Silver City, NM 88062 Dear Dr. Joseph Sheppard, We are ready to start! In fact we have already started. The rapid deployment start-up team is in the process of developing all the steps necessary for uninterrupted service. In this highly competitive and dynamic marketplace, Western New Mexico University has the significant opportunity to enhance the dining experience, increase customer loyalty, and differentiate itself in the marketplace. This will best be accomplished by forming a strategic partnership with an innovative company who fully understands the customer experience, has proven performance in comparable business and has the vision, resources, passion and strategy to guarantee success. Sodexo is uniquely qualified to be your partner and we welcome this opportunity to support Western New Mexico University in the next chapter of its evolution. Good news! We have developed a financial strategy that is outlined in this document. Our commitment is to provide the best overall value to Western New Mexico University through world-class quality and service appropriately balanced, with a sustainable financial model and fiscal responsibility. On behalf of our entire team, I would like to share how excited we are about this exceptional opportunity, and we look forward to working with you to create the exciting future of Western New Mexico University. Best Regards,
Dave Culberson, MBA District Manager david.culberson@sodexo.com
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crew at WNMU “The Food Services by Sodexo always provides us with excellent customer service & great food!
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Financial Proposal
• $15,000 Annual Fixed Fee • 3% Variable Fee of Topline Revenue
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Quality, transparency and sustainability driving our food service delivery Today’s consumers are increasingly looking for transparency in the food they eat, information about where it comes from, how it was made and what ingredients were used, as well as details about allergens and broader nutritional requirements. Consistent service delivery has become more important than ever. Meanwhile, food waste management remains critical, both from a cost and an ethical perspective. When you think about how an international food services retailer might address all these concerns, I bet your first thought isn’t through an “integrated food management system”. But for Sodexo, it is. Why? Our Integrated Food Management System is our global standard for managing every aspect of our food service delivery and it is driving outstanding results on our sites. This approach covers everything relating to menus, recipes, inventory, food purchases, and food production. It also supports our procurement team to ensure business continuity with the supply of critical product lines during times of crisis. Food Services Management Proposal | 6
John Wright Senior Vice President, Global Head of Food for Sodexo
Recipes from market trends and consumer insights One of the great benefits of this system is the data it generates. Our culinary teams are able to see which dishes are the most popular with our guests all over the world. This ensures that the recipes and menus we developed locally not only incorporate the latest foodie trends but also the dishes that our guests love the best. Our culinary teams are able to monitor each new menu introduced and share locally with our regional chefs who continuously improve the options available to our guests.
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Our Integrated Food Management System is our global standard for managing every aspect of our food service delivery and it is driving outstanding results on our sites.
Ensuring predictable service quality
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Because this system enables our central, regional and country culinary teams to roll out consistent high-quality menus based on what guests love as well as the latest trends, our chefs at each location can spend less time on the behind the scenes administrative activities and focus on delivering a world-class client and guest experience. This means, for example, that every guest consistent-
ly gets the same high-quality dishes and can be sure that a delicious lasagna will be just as tasty every time they visit.
Committed to transparency and sustainability
Through this system, we are also able to provide guests with the ingredient transparency they expect. Our guests are able to access: • Sourcing information for each product and ingredient • Detailed nutrition and allergens information • Through our integrated food management system, we can also record the progress we are making on our sustainability commitments, by: • Avoiding generating food waste through pre-planning and post-production information which enable us to adapt our cooking techniques to generate less waste. • Monitoring guest preferences around meat, sustainably sourced fish and alternative plant-protein items on our menu at any location so that proactive steps can be taken to reduce the carbon footprint of our menus. • Showing where we are sourcing products from local suppliers and small or medium enterprises (SMEs).
Menus adapted for any situation As well as delivering these benefits, our Integrated Food Management System has also enabled us to be incredibly agile in emergency situations. Since the onset of Covid, we’ve been able to fully manage our food supply, including critical product lines and roll
out emergency menus based on available products, limited operations and changing guest demand throughout the pandemic.
Consistently excellent food service around the globe We’ve deployed our integrated food management system across more than 5,000 sites around the world. It’s been introduced in all the business regions which we operate in around the globe and we aim to have deployed this approach to every single one of our sites within the next two years. This approach allows us to ensure our guests all over the world can enjoy high-quality dishes together with complete background information on every ingredient. Guest have additional way to access our menus, nutritional and allergens through their smartphones as well as order, pay and delivery services. The data generated from this system enables our culinary teams to access authentic recipes from around the world. We encourage our regional chef tables to submit their favorite recipes thus consistently improving our menus and offerings. This is just one of the many ways we keep our guest satisfaction and our passion for food at the heart of what we do.
Find out more about our...
This article was adapted from an article shared on the personal LinkedIn account of John Wright, Senior Vice President Global head of food at Sodexo.
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The Bar & Grille at University Course at Scott Park
Silver
M
City, N
The
Silver Appetizers Fried Pickles
Beer-battered, deep fried pickle spears served with Jalapeño Ranch.
4.29
Chips and Salsa
In house salsa with bottomless, fresh tortilla chips.
3.99
Green Chile Won-Tons
Traditional won-tons stuffed with shredded chicken, Monterey Jack cheese, and Hatch green chile.
4.99
Traditional Buffalo Wings Hand-battered chicken wings. (8ct.)
6.59
Sampler Platter
A bit of everything; fried pickles, chips and salsa, green chile won-tons, traditional buffalo wings.
8.95
City, NM
Breakfast
All American Breakfast
2 Eggs Any Style, hash browns, toast, with a side of bacon, ham, or sausage.
6.49
Steak and Eggs
Premium 10oz Ribeye with two eggs anystyle, hash browns, and toast.
11.29
Breakfast Burrito
Scrambled Eggs, hash browns, Hatch Green Chile, with choice of bacon, ham, or sausage wrapped in a flour tortilla.
5.99
Flap Jack Stack
3 dinnerplate-sized pancakes with a side of bacon, ham, or sausage.
5.49
Lunch
Roadhouse Bourbon Burger
1/2 All Beef patty grilled to perfection topped with pepperjack cheese, crispy onion strings, and Bourbon BBQ Sauce.
8.69
Parmesan-Crusted Pork Chops
Sides
Seasonal Fruit French Fries Egg Any-Style Potato Wedges French Toast Steamed Broccoli Pancake Green Beans Danish or Muffin Vegetable Medley Extra Bacon, Ham or Green Chile Sausage Additional Sides 0.99
Dessert
Peach Cobbler 2.99 A La Mode 0.99 Bananas Foster 3.99 A La Mode 0.99 New York Style Cheesecake 3.99 Homemade Vanilla Ice Cream 1.99
Pefectly portioned pork tenderloins, coated in breadcrumbs and grated parmesean , pan seared to golden brown.
11.19
Fish ‘n Chips
Beer-battered cod filets, skin-on potato wedges.
8.79
Pork Belly BLT
Thick cut pork belly, lettuce and tomato with chipotle mayo.
8.79
Pulled Pork Sliders
4 Sliders on Hawaiian rolls loaded with slow-smoked pulled pork tossed in our House BBQ topped with Southern cole-slaw.
8.79
Ask your server for a drink menu.
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