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Catering survey provides food for thought

Four students have won prizes for helping to improve the University’s catering service.

Julie Bogan, Michael Marsh, Robin Pepper and Jayne Simpson were selected at random as the lucky winners of £25 Amazon gift vouchers for completing a survey conducted by campus catering. The extensive survey of catering habits on campus resulted in 1,419 responses from across the University. Jayne Bowers, Assistant Director (Campus Services) said, ‘This is the second year that we have surveyed all students and staff at the University – it’s a fantastic way for us to get feedback on the service we offer.’

Jayne continued, ‘Customer service is very important to us and we are determined to ensure continuous improvements to our catering facilities. We have been listening to what our customers want and we have some exciting plans for 2012, including a new catering brand and the introduction of a cashless till system with swipe card promotions.’

Recently appointed Catering Operations Manager Jill Reid and Nicky Maguire, Head Chef/Catering Supervisor, have already got their teeth stuck into their new roles. Jill said, ‘We will be introducing new initiatives over the coming months to offer greater variety including healthy meal deals and more choice for vegetarians, vegans and people with special dietary requirements.’

Survey respondents have asked for: • Improved facilities – ‘Make it look more student-friendly. Have music playing. Make seating areas much more comfortable.’ • Improved atmosphere and decor/design – ‘Make it more comfy, cafe style... very much feels like a school canteen.’ • Improved options for vegetarians, vegans and people with specific dietary requirements – ‘Too little for vegetarians.’ ‘Few diet intolerant foods offered.’ • Improved healthy food options – ‘Not enough low-fat options, no markings to indicate food values or sugar contents etc.’

Campus catering has listened and will: • review the pricing structure to ensure the best possible value for money; • offer a greater variety and quality of food, and more quality coffee outlets; • implement new food initiatives including healthy meal deals, homemade tray bakes, Fair trade promotions and special deals; • introduce more vending machines around campus, including in the Phoenix Building; • offer more international cuisine to cater for every taste; • investigate introducing specialist food outlets such as pasta, sandwich and salad bar, jacket potato stations, juice bars etc.

Campus catering would like to thank all survey respondents for their invaluable feedback, which will be used to review and improve the quality of the catering facilities and services on offer in the future.

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