By Farris Willingham, Editor-in-Chief
A concept depicts what the building might look like after renovations to make it a restauran
The closing of the campus resale shop might open doors to a university restaurant.
University officials plan to partner with Sodexo, the university’s catering service, to reformat the BLUEtique and turn it into a restaurant.
Students operated the BLUEtique, where they sold donated items such as clothing, jewelry and books.
Officials want to expand the university’s food options and provide a venue for students to perform their talents, said Dr. Rick Hall, vice president for student affairs.
The university will provide the facility that Sodexo will renovate, he said. No construction plans are set.
“We’re determining what level of investment we need from Sodexo,” Hall said. “They’ll pay for any remodeling that has to happen.
“When we determine the cost of the facility, we will take it to Sodexo.”
Officials hope to finalize the university’s contract with Sodexo by March 1 so they can proceed with renovations and finish construction by Fall 2012, he said.
Hall said he likes the idea of a university restaurant because Alvin’s Café is limited in food choices and availability.
“The new place will be open more often and allow for work-study,” he said.
The BLUEtique closed Dec. 15, 2011 because of financial reasons after more than a year of operating, Hall said.
“We created the BLUEtique as a new source for student employment,” he said.
The university lost about $40,000 from investing in the BLUEtique, most of which funded employee payroll, said Brian Holland, chief financial officer.
“We also had to maintain the upkeep and advertise,” he said. “The payroll exceeded the revenues for the year and a half that the BLUEtique was open.
“This wasn’t a good model for us.”
The distinction between the BLUEtique and the restaurant is that officials are confident in their projections for the project, Hall said.
“There’s no risk for the university other than time, land and energy,” Hall said. “This project represents an opportunity to expand our services without impacting the university’s budget.”
Jarred Johnson, mass communications senior, said the university is rewarding Sodexo for providing “less than adequate” performance.
“I don’t know anyone that is thrilled with Sodexo’s food quality or their service,” he said. “At Alvin’s, the wait is ridiculously long a lot of the time and the attitudes of some of the day-time workers don’t entice me to come back.”
Sodexo also has service issues in the cafeteria, Johnson said.
“On weekends, they’ll only have one service for hot foods, and their other options aren’t that great,” he said. “I think people are also upset because their meal plans are so expensive and are designed so that you don’t use them all.
“Why would we duplicate this in an non-central location to campus?”
Johnson said if Sodexo addresses student grievances, then he would be more in favor of the new restaurant.
“I figure they ought to be aware of these concerns and actually do something about them,” he said.
The restaurant is an addition that the campus and students need, said Kelli Keegan, director of food services.
“Every year, I hear from the students that we need other food options,” she said. “Alvin’s and the cafeteria are great, but we need more.
“When I was approached about the restaurant opportunity, I thought, ‘This is it.’ ”
The food menu for the new restaurant is not set, she said.
“We want student input on atmosphere and what kind of food they want,” she said. “We’ll put student advisory committees together to brainstorm ideas for décor, food and names.”
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