Millersville University


Foodservice Operational And Financial Analysis

In July 2014 Millersville University engaged B&D to conduct an assessment of the school’s dining services. This work was an extension of our 2013 study regarding the planned replacement of all on-campus student housing by 2016. The goal of this most recent engagement was to evaluate the university’s self-operated dining and conference services program and to provide recommendations for how meaningful student meal plan cost reductions could be accomplished without compromising quality. Our research process began with a review of pertinent university materials, including financial and operating reports, meal plan descriptions, hours of operation, venue locations, and other relevant documents. We then conducted campus tours, dining venue observations, student/faculty/staff focus groups, and interviews with key University stakeholders from the departments of housing, academic affairs, athletics, IT, facilities, finance/administration, admissions, community affairs, and admissions and orientation. We addressed the university’s objectives and make several recommendations, including revising the meal plan structure to offer a better price:value equation, implementing updated key performance indicators for management and administration use, and offering a “flex dollars” option during the term. We also outlined the need for more late-night dining options, enhanced healthy food offerings, and increased food truck usage. In addition, discussions were held regarding the need to address life-threatening allergies in any new or renovated cooking/dining hall facilities.