Summary of meeting with Joliet Junior College on Thursday June 12, 2008 at 1:00 PM at Joliet Junior College. These notes record our understanding on items discussed and decisions made at this meeting. Please notify us within seven (7) calendar days of any necessary additions or corrections.
- Armand Iaia - Cini-Little
- Cathy Whalen - Catering, JJC
- Vada K. Cartwright - Pantry Production, JJC
- Jeanne Larson - Head Cashier, JJC
- Terry Pagoria - Food Service Manager, JJC
- Judy Mitchell - Director, Business Services, JJC
- Michael Lundeen - Legat Architects
- The group reviewed and discussed the student government survey – Current Cafeteria Positives and Negatives. Comments which stood out were that sudents were looking for more health foods as well as the items which the college is currently offering.
- The group discussed that the cafeteria has been doing better financially due to some changes:
- Opened the "T" concourse food area. Very successful.
- Change in culinary.
- Increased the menu.
- Increased the number of healthy foods.
- More monitoring and managing.
- Group discussed which foods are popular and that students are looking for variety. The grill has more than 3 times the sales of hot foods. Note that the relationship to culinary changed.
- Some members of the staff visited Brookfield Zoo. Positive comments came from the visit.
- Discussed "action stations". These stations would have a rotating menu which would include: tacos, custom fresh salads, burritos, sub sandwiches, asian meal, or a full entrée. This area may feature demonstration cooking or typically have some special which sets it apart from the typical other stations which would have the same items each day. Breakfast could be offered in the AM.
- List of stations discussed include:
- Grill Station
- Action station (breakfast in the AM)
- Salad bar
- Deli Sandwiches
- Soup (self service)
- Pre-made salads
- Breakfast (at the salad bar)
- Pastry/bread/cookie display
- Fountain drinks, standard coffee
- Specialty coffee (separate station). Need to determine if this station is making specialty drinks and if it is in competition with library cyber café.
- Freezer/Ice cream. (no soft serve)
- The kitchen will need a catering area with staging space. Access to corridors/dock.
- At some point satellite spaces may need to be studied. A pantry for dishes and other supplies will be needed at the conference areas.
- Discuss the dish room. Existing way too big, but shared with culinary arts. The Waubonsee kitchen may be too small. Discussed china/silverware vs. paper/plastic. Advantages for both. Group planning toward china/silverware.
- Existing seating is about 375 at dining room. Like options of small tables to move around. 30% 2 tops, 50% 4 tops, and 20% larger tables. Perhaps some tall bistro tables. Liked how Waubonsee had these with a view. Perhaps the dining room should be multiple levels to allow different seating experiences.
- Discussed the ideas of a faculty dining area (#seats to be determined) or a private dining space (16-20 seats) and an event room (50 seats).
- The group discussed the facilities visited. Specifically the group toured the Waubonsee servery/kitchen. The facility was not open to the public yet, but the layout worked well except for the number of cashier stations.
- The group also toured the UIC – South Campus Forum and main kitchen.
- The group toured the Loyola Watertower Campus-Information/Digital Library. This servery was most like the JJC program requirements. The kitchen did a lot of catering. The café/coffee shop on the second floor was similar to the JJC program needs for a Café. Serves coffee drinks, muffins, other products.
Michael Lundeen AIA, LEED AP