TRIBUNE
THE Mcgill
Published by the Tribune Publication Society
pop mtl preview P 10 phoenix cluster P8
redmen win! P 18
noodles recipe P 13
curiosity delivers
Tuesday, September 18, 2012
Volume No. 32 Issue No. 3
@mcgill_tribune • www. mcgilltribune.com
Fall semester at McGill kicks into gear
McGill cheerleaders hype the crowd at Fill the Stadium (left); SSMU council reconvenes (above); students and staff enjoy lunch in James Square (below). (Michael Paolucci, Anna Katycheva, Alexandra Allaire / McGill Tribune)
Student-run café plans halted due to financial concerns
SSMU contract with La Prep limits chance for product differentiation, plans for alternative student space in progress Erica Friesen News Editor The Students’ Society of McGill University (SSMU) has halted plans for the creation of a studentrun café due to concerns about the financial feasibility of the project. SSMU executives say they are currently looking into alternate plans for a unique student space in the SSMU building. The student-run café project was first proposed in 2011, and was set to open in the fall of 2013. The original leader of the project, former SSMU Vice-President Finance and Operations Shyam Patel, said that SSMU conceived the café concept with the intention of creating more student space and jobs on campus.
“I personally liked the idea of a café space because it bridges the gap between the classroom experience and practical experience for many students,” said Patel, who has not been involved in recent decisions. “A student-run café would encourage the participation of students at a managerial level, and would provide much needed practical experience regardless of a student’s program.” According to current SSMU Vice-President Finance and Operations Jean Paul Briggs, however, the plans to create a student-run café are complicated by an existing eightyear contract with La Prep, which states that no other food service in the building is permitted to sell specialty coffees and teas. “[This] is problematic because
it limits the offerings of the [studentrun] café,” Briggs said. “In addition, there are already seven food services in the SSMU building … it would be very hard for the [student-run] café to compete and differentiate itself [with respect to] price, quality, or variety.” In addition, the building is already at full occupancy, meaning that SSMU would have to evict a current tenant to create space for the new café. According to Briggs, this means the new café would have to make up for the lost revenue from that tenant—as well as the financial demands of renovating the space and buying the necessary equipment—in order to remain financially sustainable as an operation. While SSMU could potentially
locate the café outside of the SSMU building, Briggs was not optimistic about the practicability of such a project, based on previous student ventures like Haven Books. “They don’t work because they are [constantly] changing management [and] employees year-to-year,” he said. “There’s very little continuity and institutional memory, and that leaves it as a very risky and troublesome opportunity for us to pursue.” Despite these challenges, Briggs said he will pursue the project’s original goal to create a unique student space in the SSMU building, with the assistance of the students involved in last March’s sustainability case competition—an event in which teams presented their design
for the café to a panel of judges. “We want to use the creative and dedicated people who put so much time and effort into the case competition to develop an idea for a new, unique student space that meets the ideals that were set forth,” Briggs said. “I think there are many ways within that framework that we could satisfy those needs, and do something really useful without jeopardizing our operational feasibility.” Patel expressed some concern over the stalled plans. He said that the Operations Management Committee explored these financial concerns last year, and that the limitations cited by Briggs would extend to any attempt to create student See “Café” on p. 3