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- About Dining and Culinary Services
About Dining and Culinary Services
The 7,000 students in the University Residence Halls have many choices about where to live and what to eat; there is no requirement that UW-Madison students live on campus, and likewise they are not required to purchase a board plan. The premise for the dining service is a la carte. Although this model could be perceived as unusually risky for a university food operation, we proudly report that our long history of successful experience reinforces our ongoing commitment to this customer-choice model. Our residents are discerning customers and we continually satisfy their high expectations.
Students vote with their wallets at every meal, for each item they choose to purchase. This relentlessly reinforces our mission to provide superior quality selections and a wide variety of choices.
Overview
- $20 million annual operating budget
- 2.5 million customers served
- Seven dining locations
- Central commissary
- Off-site warehouse for canned, dry goods; supply storage for the division
- Trucking-Commissary/Catering; US Mail and packages for the division
- 124.2 FTE- year round
- 1200 student employees
Total Revenue:
| Food: | ||
| Housing Food Account sales: | $8 million | |
| -Student a-la-carte purchases | ||
| Catering: | $600,000 | |
| Conference Food Sales: | $1.4 million | |
| Salaries: | $7 million | |
| Supplies and Services: | $1.3 million | |
Renovations:
Rheta's 2007
Future Projects: (Opening Dates)
| Lakeshore development | 2012 | |
| Gordon Commons | 2012 |
Dining and Culinary Services Staff:
| Managerial: | approx. 44 staff |
| Non-represented Classified | |
| Positions include: Food Service Managers, Food Service Administrators |
| Hourly: | approx. 80 staff |
| Classified Represented employees | |
|
Positions include: Chefs, Food Service Assistants, Inventory Coordinators, administrative support positions |
| Students: | approx. 1200 staff |
| (52% of total labor budget) |