Lackmann Reaches Out to Students

by Dave Fuller

Lackmann responds to student concerns by increasing variety at C-Store.

Running a food service is a difficult task for any catering and dining service especially when there are several thousand customers. At Adelphi, Lackmann Culinary Services deals with both compliments and complaints about pricing, food variety, and overall quality of service on a daily basis. In response to complaints, Lackmann has taken many actions to improve in every area of service.

The first significant change was the reduction in price of many of the C-Store items last semester. Several items such as deodorant, milk, popcorn, and bags of candy were lowered by two dollars from their original selling prices. In total, 64 items are now sold at cheaper prices.

Alain Lanz, manager of Auxiliary Services, said the price reductions were a result of student concerns expressed during the monthly Food Committee meetings. "Pricing was an issue that came up frequently at meetings, so we investigated the prices at the C-Store and we were able to lower prices on many items. Lackmann did not have to change the prices on all those items," Lanz said.

Lanz also added, "However, the C-Store prices cannot be compared to Pathmark or even 7-11 because they are large national chains that can buy with immense volume power. Lackmann is a small market in comparison."

Price reduction was not the only change made by Lackmann in the past year. In the fall of 2003, four new managers were hired. In addition, Lackmann employees must now attend a twenty minute training seminar every work day. There are also monthly seminars for managers and employees alike.

Lackmann has also made strides to improve sanitation and quality of food. All employees must frequently change gloves and clean all utensils. There are cleaning areas at every station in the UC Cafeteria as well as covers on all food items. "In addition, we also put dates on all the salads, fruit, and other refrigerated items," explained Lanz.

Lackmann also reaches out to students with special dietary and other needs. During a snow storm last semester, a handicapped student called Lackmann with concerns about being able to reach the cafeteria in the inclement weather. A Lackmann manager personally brought food to this student. "These are the things you don't hear about Lackmann," said Lanz.

Culinary Services makes efforts to customize and diversify the menu as much as possible. Auxiliary Services and Lackmann also meet weekly with students who follow kosher and vegetarian diets. Lackmann, as a result, is attempting to add more kosher and vegetarian options on the menu. Lackmann also plans to add more combo meals. "We want to break up the monotony so we also brought in the sushi and pasta bars last semester."

UC Cafeteria chef, Rob, listed the amount of food Lackmann orders. Approximately 400 pounds of chicken is ordered on a daily basis as well as 85 pounds of turkey and over 400 salads. "We usually go through all this food within a day or two. We cannot afford to serve food that is not fresh because we order large quantities," he explained.

"The UC Cafeteria alone spends $30,000 per week on food and goods," Lanz said.

"We, Lackmann, myself, and the school, want to make students feel satisfied and happy with their meal plans and we try hard to meet that goal. But we need input from students and we want to work with them more. If there is a problem, come to me or any of the cafeteria managers," Lanz advised.