STONY BROOK, N.Y., May 11, 2009 – The Stony Brook University Faculty Student Association (FSA) Board of Directors has contracted Lackmann Culinary Services, Inc. (LCS), of Woodbury, Long Island, to operate West Campus Dining Services at Stony Brook University. The contract comes after a two year process of identifying the priorities of the West Campus dining program, exploring potentially viable options at other universities, and soliciting competitive bids from qualified vendors. The contract is for a five year term and will commence on July 1, 2009.
The Dining Services Bid Evaluation Committee consisted of fourteen members designated by Undergraduate Student Government, the Residence Hall Association, the Graduate Student Organization, and the University Senate Committee on Student Life. The Bid Evaluation Committee unanimously recommended Lackmann, whose other clients include Hofstra and Adelphi Universities, the New York Stock Exchange, and the Kennedy Space Center.
Selected in part due to its enthusiastic commitment to key areas of the bid document, LCS goals for campus dining services at Stony Brook University include:
· Implementing proactive customer service to meet the dining needs of a diverse student population;
· Guiding dining services staff to become key team members in upholding the mission of the University; and,
· Expanding the University’s commitment to environmental sustainability. Lackmann currently uses Long Island based produce and food distributors whenever possible, and proposes to increase the use of on-campus prepared foods and freshly baked products to provide more cost effective meal options.
“Dining Services plays an important role in fostering a sense of community,” said Andrew Lackmann, Co-Chairman & CEO of LCS. “We are honored to be given the opportunity to provide the campus community with excellent dining services to enhance the academic experience for all. We strive to exceed expectations by offering customized programs and services, and by providing the highest level of quality and customer satisfaction”.
According to Kevin Kelly, Executive Director of FSA, Lackmann programs and services reflect the diversity and spirit of Stony Brook University.
“Lackmann Culinary Services will create an integrated culinary program, new recipe development and empower local chefs to create fresh, new menu items based on regional preferences,” he said.
About Lackmann Culinary Services
Founded in 1966 by Thomas F. Lackmann, LCS is an independent foodservice provider. The company of nearly 1300 continues today under the management of the founder’s sons, Co-chairmen Andrew and Matthew Lackmann, and an executive team committed to the Lackmann philosophy of high quality creative food and exceptional personal service and performance. Lackmann provides restaurant-quality, customized food services to a roster of clients in the New York, Florida, Pennsylvania, and Rhode Island, including private clubs, educational, corporate institutions, and government agencies
About the Faculty Student Association
The Stony Brook Faculty Student Association is a 501(C)3 not-for-profit corporation which oversees and operates approximately $60 million of auxiliary services for Stony Brook University. Its Board of Directors is composed of members of the campus community, who are appointed by the respective student, faculty and administrative governance constituencies. FSA’s primary objective is to provide high quality, customer oriented services that best support the mission of the University. FSA operates with no State support and is responsible for generating revenues to support its services, fund major capital improvements, and contribute to the educational, health care, and outreach missions of the University. Over the past five years, FSA has provided funding for over $15 million in capital improvements, mostly in dining hall renovations, $4 million in University program support, $3.5 million in student employment, and $600,000 in student scholarships.
FACT SHEET
Stony Brook University Campus Dining Contract Award
The Stony Brook University Faculty Student Association (FSA) Board of Directors unanimously voted to approve Lackmann Culinary Services, Inc. of Woodbury, Long Island, as the operator for West Campus Dining Services at Stony Brook University. The announcement comes after a two year process of identifying the priorities of the West Campus dining program, researching dining programs at other universities, and soliciting competitive bids from qualified vendors.
The Board acted on the recommendation of the Dining Services Bid Evaluation Committee, which consisted of fourteen members designated by Undergraduate Student Government, the Residence Hall Association, the Graduate Student Organization, and the University Senate Committee on Student Life.
· Kevin Kelly, ex-officio non–voting, FSA Executive Director
· Barbara Chernow, Vice President for Facilities and Services, FSA President
· Peter Baigent, Vice President for Student Affairs, FSA Board Member
· James Fabian, Director of Procurement
· Gerrit Wolf, Professor of Business , University Senate representative to FSA Board
· Dawn Villacci, Customer Advocate, FSA
· Michele Lake, Project Manager, Facilities and Services
· Donna Hildenbrand, Designee of the University Senate Committee on Student Life
· Joseph Antonelli, Undergraduate Student Government Designee, FSA Board Member
· Abhi Bikkani, Undergraduate Chair
· Sassan Mesbah, Undergraduate Student
· George Stimola, Designee of the Residence Hall Association, 2007-08 President
· Alexander Newman, Undergraduate Student
· David Roelfs, Appointee of the Graduate Student Organization
The Committee solicited and evaluated bids based on the following general criteria:
· Marketing Plans
· Staffing Schedules
· Layout Suggestions
· Additional Menu Offerings
· Calendar of Events & Programs
· Stay on Budget Proposal
· Athletics Concessions
· Catering
· Administration and Life Sciences Carts
· Management staffing
· Labor and Training Practices
· Sanitation and Safety
· Environmental Sustainability
Included in the evaluation process conducted by the Committee, were the following steps:
· Reviewing and scoring of proposals submitted by bidders
· Evaluating the answers to written questions about details of the proposals
· Scoring of verbal presentations by bidders
· Conducting reference checks at other Universities serviced by the bidders
· Visiting and evaluating other accounts serviced by the bidders
· Interviewing students at other accounts serviced by the bidders
· Evaluating the financial resources and proposed budgets of the bidders
· Soliciting input by specific constituencies served by Campus Dining, such as the Division of Athletics
· Observing and evaluating samples of specific biodegradable food packaging and utensils that would be used by the bidders
The Committee’s recommendation was based on an enthusiastic commitment by Lackmann to key areas of the bid document. These included:
· Implementing proactive customer service to meet the dining needs of an exceptionally diverse student population.
· Guiding dining services staff to become key team members in upholding the mission of the University.
· Expanding the University’s commitment to environmental sustainability.
· Developing a “stay on budget” program to help meal plan participants manage their declining balance spending throughout the semester.
The transition to the new Dining Service Contract will begin after Commencement and will be completed by July 1, 2009. The initial contract is for a five year term.
The Stony Brook Faculty Student Association is a 501(C)3 not-for-profit corporation which oversees and operates approximately $60 million of auxiliary services for Stony Brook University. Its Board of Directors is composed of members of the campus community, who are appointed by the respective student, faculty and administrative governance constituencies. FSA’s primary objective is to provide high quality, customer oriented services that best support the mission of the University. FSA operates with no State support and is responsible for generating revenues to support its services, fund major capital improvements, and contribute to the educational, health care, and outreach missions of the University. Over the past five years, FSA has provided funding for over $15 million in capital improvements, mostly in dining hall renovations, $4 million in University program support, $3.5 million in student employment, and $600,000 in student scholarships.
