Managing Food Services at Diocesan and Religious Properties: Pros and Cons of In-House vs. Out-Sourced Food Service

1. Catholic Conference of Facility Management • Provider Number: G460 • Food Service Design and Management at Diocesan and Religious Institute Properties (Pros and Cons of In-House Food Service Versus Out-Sourced Food Service) • CourseNumber: MIA1708 • Speaker Name/s: • Michael Edgar, FelicianSisters of North America • Jennifer Hunter, Adrian Dominican Sisters • Date: 4/25/2017

2. Credit(s) earned on completion of this course will be reported to AIA CES for AIA members. Certificates of Completion for both AIA members and non-AIA members are available upon request. This course is registered with AIA CES for continuing professional education. As such, it does not include content that may be deemed or construed to be an approval or endorsement by the AIA of any material of construction or any method or manner ofhandling, using, distributing, or dealing in any material or product. _______________________________________ Questions related to specific materials, methods, and services will be addressed at the conclusion of this presentation.

3. Course Description Many religious and diocesan properties have dining services onsite which require management expertise. The decision to keep the management of operations in-house versus outsource to an outside company is one that poses many advantages and disadvantages. Today we will share our experiences in setting up and managing food services on our campuses. The discussion will include the management of dining services at main and/or Motherhouse campuses, along with the management of off-campus properties. Topics to be covered include the following: resources available for food services operations; what makes sense for my facility?; advantages and disadvantages of in-house versus out-sourced food operations; health and sanitation, and case studies.

4. Learning Objectives At the end of the this course, participants will be able to: Correlate similar food service discussions or concerns (including health and sanitation) they may be facing at their organization, using the case studies, history and past practices shared by the presenters. Know some of the pros and cons of utilizing in-house versus out-sourced food services, using the case studies, history and past practices shared by the presenters. Name advantages and disadvantages of out-sourced food services, using the discussion and past experiences shared by the presenters. 4. Understand the resources available for food services operations, using the case studies, history and past practices shared by the presenters.

5. Food Service at FelicianSisters of North America • 8 Central Convents in North America (Mother Houses) • Out-Sourced (5 locations)In-House (3 locations) • ● Buffalo, NY (95 Sisters) ● Beaver Falls, PA (15 Sisters) • ● Chicago, IL (75 Sisters) ● Lodi, NJ (85 Sisters) • ● Coraopolis, PA (35 Sisters ● Mississauga, ONT (19 Sisters) • + High School) • ● Enfield, CT (35 Sisters • + 21 Apartments) • ● Livonia, MI (75 Sisters + 24 Apartments) • 3 different Food Service Companies • ● One “National” company @ 3 locations (IL, CT & MI) • ● One “Regional” company @ Coraopolis • ● One “Local” company @ Buffalo, NY

6. Food Service at Adrian Dominican Sisters • In-house operations at Motherhouse: • 2 dining rooms (Direct Care – 220 per meal; Independent Living - 80 to 100) • Café (Assisted Living – seats 48) • 4 floors with 7 solariums serving to Sisters • Catering Services • Stocked Kitchenettes (9 - independent living areas) • Nutritional Supplements for Sisters • Congregational housing around the world: • Independent Sisters who cook • Personal Chef • In-house employed cooks

7. Advantages and Disadvantages of In-House Food Operations • Advantages: • Staff tends to become long-term employees. (Many 25+ yrs). • Staff learn “true desires” of occupants / can take limited ownership. • Staff is able to “custom select” groceries & menu ingredients. • Costs are fully observed (All receipts go directly to Acct’g Dept.) • Knowledge of unique culture and campus environment • Disadvantages: • Staff “Training” is the responsibility of the Congregation. • Staff “Management” is the responsibility of the Congregation. • Purchasing of all groceries/supplies is responsibilities of Congregation. • Often times, Sister Menus are comprised of “what they like” vs “what they need”, in terms of healthy eating and weight control. • Pool of available candidates for staffing could be limited – Outsourced vendors may have more appealing wages/benefits

8. Advantages and Disadvantages of Outsourced Food Operations • Advantages: • Staff “Training” is the responsibility of the Food Service Co. • Staff “Management” is the responsibility of Food Service Co. • Staff can be “removed from account” upon demand. • Purchasing of groceries & supplies is responsibility of Food Service Co. • Outsourced contractor typically offers “Nutritional / Registered Dietician” services, so as to promote healthy food / menu choices, resulting in less oral supplements / vitamins and often times less medicines. • Disadvantages: • Contracted employees tend to change-out more frequently. • Contract firms are often required to buy groceries thru GPO. (Customizing of food menus is often more difficult, although possible with correct / caring vendor). • Costs are summarized on Monthly Invoice / Report. (i.e.,… some costs may not be easy to determine / identify). As well as agreed upon “profit margin”.

9. Best Practices(i.e… How We Manage It !!) • Felician Sisters (FSNA):Practices below are utilized for both In-House & Contractors • FSNA is active in the “Chef Manager” interviews and hiring process. • FSNA mandates that Chef Manager attend Monthly Sister Leadership meetings, at which time the CM presents upcoming 5-7 week menus for review and approval by Sister Leadership. • FSNA contract mandates a “Nutritional / Registered Dietician” is involved in the development of proposed menus. (Individual nutritional consultation is available to Sisters upon request). • “Tent Cards” are displayed at all food entrees, providing “key info”, such as: 1) Calories, 2) Carbohydrates, 3) Protein, 4) Sodium, etc. (Sisters often select the “healthy foods” as a result of being continually informed). • FSNA contract mandates that contractor must “competitively bid” supplies, at least every 6 months (with best pricing source implemented). • FSNA Facility Manager leads the Monthly “Food Service Inspection”, which scores 65 inspection criteria on a pass/fail point system. (60 pts req’d for successful monthly inspection). • Comment Cards are distributed by Kitchen staff, asking for “honest” opinions of Sisters & Guests. Kitchen staff LISTEN to their “Customers”.

10. Best Practices(i.e… How We Manage It !!) • Adrian Dominican Sisters (ADS): • ADS Food Service Director is participant in interdepartmental team meetings, which makes decisions on care/nutritional needs of Sisters and provides input on menu selection. A Registered Dietician is employed for consultation of proposed menus and supplements of Sisters. • Food Service Director holds Food & Nutrition meetings bi-monthly with residents. • Waitress style dining is served in certain dining rooms where the Sisters are able to have involvement in their meal choices. • Alternate entrée choices are available at lunch and dinner if you are not interested in the menu. These are always the same – hamburger patty or fish. • Nutritional facts are available for main entrée to include: portion size, calories, fat, protein, carbohydrate, and sodium. • Utilize GPO for food and equipment purchasing along with training. • Food Cart is made available to Sisters in independent living on a weekly basis – staple grocery items (individual juices, milk, bread, individual soup cans, cereal, oatmeal packets) • Follow sustainable practice initiatives on campus (Implementation of “Meatless Monday”, plant based paper products, energy star rated equipment)

11. QUESTIONS?

12. This concludes The American Institute of Architects Continuing Education Systems Course CCFM Contact Information: Andy Guljas 317.525.7176