The new contract calls for new meal plan offerings, greater flexibility, better pricing for students, improved facilities (which Sodexo is backing with capital investments), and improved administrative support and oversight in areas such as quality assurance and supervision. The contract also provides for significant incentives and penalties tied to Sodexo’s performance in key areas. Five firms were qualified by Fordham’s outside consultant to bid (based on the resources of the vendor and their assessed ability to manage an account of Fordham’s size and complexity); three ultimately submitted bids.

“Sodexo is the best choice for Fordham’s dining services because it demonstrated its ability to accomplish a number of important objectives throughout the evaluation process this past year,” said Gabelli School junior Brendan Francolini, operations vice president of United Student Government (USG) at Rose Hill, and chair of the student engagement committee. “Sodexo will provide the most variety for students in regard to dining venues, meal plan options, and food preferences.”

Alexa Rodriguez, a senior at Fordham College at Lincoln Center, said, “Sodexo offered the stronger proposal, and I think we will see real changes occur on campus, including improvement in the quality and variety of the food.”

Rodriguez served on the student engagement committee, and was president of USG at Lincoln Center this year. “I think Sodexo will be the better fit for Fordham—they are committed to doing whatever it takes to work with students to create the best dining service experience, and that is exactly what Fordham needs.”

The process, overseen by Jeffrey L. Gray, senior vice president for student affairs, was managed by a committee comprised of students and administrators, aided by an outside consulting firm, the Rochelle Group, which specializes in food service management. A group of eight student leaders served on a subcommittee formed specifically to address student concerns and preferences in food services.

“We think this contract offers substantial benefits to Fordham students and to the University,” Gray said. “I have to thank the committee members who evaluated the bids, especially the student members, who not only brought rigorous analysis to the process, but also helped drive revisions to the bids that substantially improved them.”

Aspects of the new contract include the following:

•    More creative menus/varied choices
•    More flexible meal plan options that include discounts and off-campus debit options
•    Appointment of a food services contract liaison, a newly created position (recommended by Fordham’s consultants) with a salary to be funded by Sodexo
•    Performance monitoring of Department of Health inspection results, student satisfaction, operational metrics, and regular third-party reviews
•  Incentives and penalties tied to performance goals
•  Increased supervisory personnel in quality assurance and management
•  Sustainability initiatives
•  Renovations of dining facilities
•  On-site sanitarian
•  On-site nutritionist

“The difference between Sodexo’s bid proposal and that of the other finalist was dramatic,” according to Stephen Erdman, a Fordham College at Rose Hill senior and president of USG at Rose Hill. “I feel confident that students will be very pleased with the facilities renovations, meal plan packages, and menu options Sodexo’s new contract will make possible next year.”

The Lowenstein Center’s Ram Cafe underwent a transformation over the winter break, as workers transformed the food service area into a much more fast-paced environment.

A new menu has also been unveiled, as Sodexo, the University’s food service partner, has signed a franchise agreement with Energy Kitchen, an up and coming chain that eschews fried foods in favor of dishes that are grilled, baked or steamed.

Among the new offerings are turkey burgers, 90% lean sirloin burgers, and chicken fajita wraps. Sides include baked sweet potato fries, and black bean and mango salads.

The company, which has seven locations in Manhattan, one in Syosset, one in White Plains and one at St. John’s University, was chosen after Fordham and Sodexo spent the past 16 months consulting with the United Student Government’s food services committee.

“It’s quick, fast, low calorie, and healthier than a lot of other fast food options. It also fit the bill as far as what students were looking for in that cafeteria,” said Keith Eldredge, Dean of Students at the Lincoln Center Campus.

Photo courtesy of Toone Communication

“There’s this idea of preparing the food in front of you, so people can see what you’re putting into it, it’s fresh and not stuff in the back somewhere that’s been sitting in trays, drying out,” Eldredge said.
The new layout, which eliminated a service island and a turn style, also gives greater emphasis to the preparation.“We’re so limited with space and other resources. You can’t get a food court like you might see at a big state institution, but this gives us some fast, healthy alternatives, which is what our students are looking for.”
Brian Poteat, general manager at Sodexo, said Energy Kitchen appealed to students because of its emphasis on healthy options, including vegetarian dishes.

“Today’s students are a lot more savvy when it comes to what they’re eating, and we have such a small and limited space here,” he said.

Energy Kitchen joins Red Mango as the second brand name vendor at the Lincoln Center campus. The Rose Hill campus once featured a Sbarro, and currently features a Starbucks. Poteat said a Jamba Juice Express is expected to open there in the next few weeks, at the McGinley Center.

“We’re looking where we can fit into our existing spaces those concepts that we feel match the demographics of the students. Even five years ago, students were looking for different things than they are now,” he said.

Alexa Rodriguez, president of United Student Government, Fordham at Lincoln Center, said the quality of the food and the pricing, which is lower than the Energy Kitchen’s other locations, were the biggest concerns for students.

“So far the feedback has been pretty positive. Students really like the fact that its healthier,” she said.

—Patrick Verel