November 5, 1998
November 5, 1998Jason Owens, Staff Writer
| Appalachian Food Services Director Ron Dubberly addressed the Student
Government Association (SGA) about several significant issues during Tuesday’s
weekly meeting.
There are plans for many changes with the food service programs throughout campus, Dubberly said. Originally, $3.2 million was allotted to make cosmetic and food concept changes in Welborn Hall, but due to electrical problems and failing water and sewer lines, structural renovations have been planned, said Dubberly. Presently, the expected cost of the project is approximately $6 million, said Dubberly. According to Dubberly, the renovation is expected to start by April 2000 and will take approximately four months. Although food services will fund the project, it still needs the approval of the state legislature, said Dubberly. After the legislature approves the project, the planning process will
begin. According to Dubberly, 25 student focus groups will be formed to give input into the renovation of Welborn Hall. Dubberly also focused on the proposal of changing the Gold Room into a Burger King. The university needs to do something with the Gold Room, Dubberly said. The Gold Room is the largest problem area within Food Services, in that it continues to lose money, Dubberly said. Since Trivette Dining Hall’s opening in 1990, the patronage of the Gold Room has dropped by nearly half. Dubberly said that Burger King is not the only option, but it is one that Food Services is seriously considering. There are plans for renovating other eateries run by food services. One suggestion is to replace the Pizzeria with a TCBY. There is also a proposal to install a Pretzel Maker in addition to TCBY. Pretzel Maker is a company that prepares and cooks fresh pretzels on site. Food Services has a yearly budget of $8.8 million. Its goal each year is to make $500,000 in profit. The $500,000 stays completely within Food Services and is applied to next year’s budget. The profit goes to increasing employee wages and keeping prices down on food. “We use profits to hold down prices,” said Dubberly. The profit is also used for renovation projects such as the proposed renovation of Welborn Hall. Dubberly credited this year’s price increase with inflation rates and factors within the economy. He also stressed that this year is the first price increase in years. Dubberly pointed out that, along with North Carolina State University, Appalachian State Food Services is the only food service program within the North Carolina University system that is completely run by the university. The food service programs at all other state schools are privately run. Dubberly believes that running the food service program is an advantage. “If you want to know who I think is the best operation in the state, we are,” he said. He pointed out that, according to student surveys, Appalachian State Food Services has the highest satisfaction rate in the state. The other university managed food service program, North Carolina State, ranks second. Dubberly also addressed the issue of disposable food containers. Food Services will continue to use styrofoam containers. Food Services plans to switch from using paper cups and plates to those made out of styrofoam. After his speech, Dubberly was presented a certificate of appreciation
from the SGA for Food Services’ donation to the hunger benefit.
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