Sodexo food services on the go

By Rachel Cywinski


Sodexo, which operates food services at the University of the Incarnate Word, has a new executive chef in Marian Hall and a new general manager in its San Antonio office of Sodexo.

Wes Muncy most recently was executive chef at Sodexo’s operations at Texas A&M University-Corpus Christi. New GM Yves Duguay moved here from College Station the beginning of August.

Since arriving at UIW, Duguay has tried to increase food service locations on campus. He transformed and renamed a section of Hortencia’s Café to Sammie’s in the Administration Building basement.

Duguay said, “Sammie’s offers our customers fresh-made breakfast and deli sandwiches to order with options of adding soups and salads,” Duguay said.

The eateries open at 7:30 a.m. Monday through Friday. Monday through Thursday they close at 10 p.m., and Friday at 4 p.m.

For customers who prefer to get “Simply to go” items and continue on their way, Duguay added a third checkout line inside the door of Hortencia’s, and a cart that sells those items around campus.

“The food cart will provide simply-to-go menu items such as breakfast tacos, sandwiches, fresh whole fruit, salads and assorted cold beverages,” he said. “The convenience of the food cart will allow students to grab and go between classes. The permanent location of the food cart is presently undecided and will be determined by which location will benefit the majority of students.”

The new general manager has had some plans declined, such as his plan to transform Marian Hall’s game room. Duguay said.

“We were not able to continue with the C-Store project due to lack of electrical needs to operate the equipment necessary to make it successful,” he said.

In the existing facilities, such as Finnegan’s Café near the entrance inside J.E. and L.E. Mabee Library, the new GM has rearranged the presentation of food, added tables where possible, and made plans to improve the flow of traffic. In Marian Hall dining room, some things have been moved, and services changed. The deli area is now serviced by a Sodexo employee, and the condiments for deli and grill items are now located by the dining-room entrance to decrease congestion. Each of the salad bar items is presented in a green bin.

Looking forward, Duguay plans to soon make changes to facilitate diners with dietary restrictions being able to avoid foods to which they are allergic or to which they have medical restrictions. Menus will be posted and strictly adhered to by chefs. The same recipe will be used each time a dish is prepared, to prevent accidental inclusion of any item not on the menu. Diners will be able to select entire pre-wrapped, gluten-free meals and give them to a chef to heat.

Last year, responding to concerns about waste from the university community, Sodexo introduced reusable green to-go containers.

“Food compost and refillable mugs are valid concerns which have just been brought to my attention,” Duguay said. “I will need to investigate these options. Sodexo is dedicated to providing the students with quality food items and service and is making great strides in accommodating as many of the student’s needs as we can. This includes gluten free menu, vegetarian menu, and a variety of pre-set menus that will be available on the Sodexo website.  Current food trends will be included in our decision-making. Suggestion boxes are available for the students to provide our management team with any ideas or concerns.”Screen Shot 2013-10-01 at 12.36.15 PM

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