FOOD NEWS FOR GRAINGER HALL
Catering, Dining Room and Deli Facilities, Procedures to Change

Big changes are in the works involving all kinds of food service in Grainger Hall. They include:

Facilities

• The Blue Chip Deli will close May 11 and not reopen due to construction of the Grainger Hall addition.
• The third floor Dining Room will close May 13. It will reopen this fall as a deli with grab-and-go options and salad bar.
• A coffee cart with muffins and other items will operate in the Grainger Hall atrium on days that classes are in session. (A start date has not yet been determined).
• A new, full-service dining room on the first floor of Grainger Hall will open in fall 2007 with seating for 250.
• School of Business faculty and staff are welcome to use the Fluno Center executive dining room for themselves or for entertaining visitors. Please note that you must make reservations. The dining room accepts cash and credit cards and will issue duplicate receipts if you need them for reimbursement purposes. The daily menu is posted at http://uwexeced.com/fluno/todaymeals.asp. Meal prices for faculty, staff and their guests are: $10.50 for full breakfast, including beverage; and $11 for full lunch, including beverage and dessert. Taxes are included in the price. For further information and to make reservations, please call the dining room at 441-7101.

Catering

• A new vendor will be catering events in Grainger Hall, which means a new menu will be in place as of May 16.
• The new vendor’s contract requires that menus be selected three weeks in advance of events.
• The contract also calls for final head counts no later than one week in advance of events
• There may be a service charge for small, catered events (fewer than 20-30 people).

According to Director of Conference Services Jacque Girard, the new system will greatly reduce the expense to the School of Business.

Some spaces that have been available for events, such as the deli and dining room, will no longer be available. Due to this reduction in available space and the vendor’s required lead times, Girard emphasized that planning ahead in organizing events is essential. “Because food will no longer be prepared onsite, more advance planning is a necessity,” Girard said. “Our Conference Services staff will do everything in our power to meet customers’ needs,” Girard said, “but we hope that our clients recognize that we are operating under a new system and the more they can plan ahead, the better their results will be.”

Details, new menus and ordering forms will be available soon on the Conference Services website. Additional information about the changes in food service will be in faculty and staff mailboxes by mid-May.