Thursday 31-05-2018 - 11:53

A few months ago we ran a survey to find out what you wanted to see from the canteen.

From that survey we compiled a list of suggestions for Aramark(the company that run the food outlets around campus) to take on board and they have responded!

so below you will find the list of our suggestions and their responses for each one.

If in the mean time you do want to comment or give feedback to the canteen you can use TellGlyn.co.uk to do so anonymously or othewise.

Have a lovely summer!

Angus.

Catering Facilities Questions and Answers

 

Q.        What can be done to make the prices of food and drink cheaper, especially in relation to the salad and Jacket Potato sides?

A.        We have evaluated the salads and introduced a side salad as a bolt on to jacket potatoes and main meals for £1.00

 

Q.        What about meal deals offering a discount to customers?

A.        We now have a range of “Meal Deals” which includes a salad bar option as well as sandwich offer.  The concept range on the hot counter also offers a discounted bundle deal for sides when you purchase the main element.

 

Q.        Are portion sizes value for Money?

A.        We have a range of products available every day to cover many price points, everything from snacks through to full home comfort meals.  Curry and rice including sides and mango Chutney for example would be £3.00

 

Q.        Can you focus on freshly cooked wholesome food?

A.        Our “Home Comforts” meals are home cooked utilising fresh produce, Richie our head chef is constantly looking for new ideas and innovation to continue to develop the offer, choice and variety available to all our customers.

 

Q.        Is the amount of time food is kept under the heat lamps appropriate?

A.        We are continually checking the temperate and quality of our food on the hot displays.  During the quieter holiday periods it can be difficult to get the balance of numbers correct.  We do cook smaller batches of food more often during these times to keep this fresh and hot.

 

Q.        Can you review the range of items on the Salad Bar?

A.        Absolutely, we have and will continue to develop the range of salads.  Look out for our healthy for life recipe cards you can take home with instructions on how to create the new salads on offer.

 

Q.        Can we have the sandwich bar back?

A.        We produce a selection of freshly prepared baguettes as a semi-deli grab and go offer, we find this is much quicker during busy periods.  We will look at different breads, wraps and flats and fillings to enhance the offer but we have no plans to re-introduce a made to order deli bar.

 

Q.        Can you consider the range of healthy, vegetarian and vegan food for inclusion on the hot options?

A.        Vegan and vegetarian foods are increasing in popularity as part of a healthy and balanced life style.  We have supported the university with Vegan day this year and do have options within the menus concepts that can be tailored to meet all dietary requirements.  

 

Q.        Is there adequate and readily available information on the ingredients of food?

A.        As all of our food is produced on site we have recipe cards in the kitchen that detail all information on ingredients and allergens.  If you have any specific questions or concerns regarding content of any meal please ask a member of the team who will be able to assist.

 

Q.        Can you tailor the concept of food in relation to global events?

A.        We have a promotional calendar that we build each year, we have supported and tailored menus to events during this year and look forwards to doing more in the coming year.  If you have any suggestions or requests for a theme just let us know.

 

Q.        Consider improvements in the interaction between customers and staff?

A.        We are very passionate about customer service and how far a smile can travel.  We have engaged with our team and will continue to drive to exceed expectation with regards to the service we offer. 

 

Q.        Review the staffing levels and opening hours are adequate for periods of demand particularly to the university schedule.  Consider those working outside the normal working day?

A.        We will always review our opening times in partnership with the university and students union.  At Easter we changed the opening times in Café Bar 45 to be open later in the afternoons to allow easier access for the evening classes.

 

Q.        To consider the feasibility of renewing restaurant furniture and providing electrical plugs?

A.        We would have loved the furniture to have been part of our redevelopment plans during last summer however we invested intelligently within the equipment and counters to bring the food offers and coffee bars promised.  We will continue to work with the university regarding further developments.  We added some additional plug sockets into café bar 45 as part of last summer’s project  .

 

Q.        Consider the use and reduction of disposable packaging, cups and plastics?

A.        We are always looking for ways to improve our carbon foot print.  All the disposable packaging we use is from a company call Vegware.  The boxes are made from recycled sugar cane containing 99% less carbon than polystyrene.  Keep cups are also available for sale to assist in reducing the use of disposable coffee cups, we also have mugs for the coffee machine in united Kitchen for hot beverages.  The University is also looking at new recycling points which hopefully will be implemented next academic year.

 

 

 

Q.        Are the staffing levels in Regent Street enough to cover any periods of absence?

A.        We have a bank of casual staff to cover any periods of sickness as well as hospitality events.  Some of these employees are students of the university.

 

Q.        Can you consider adding hot food to the range of food available in Regent Street?

A.        We will of course have a look at the facility and equipment to see what is possible to include.