Food and Drink International - Winter 2016 Volume 1 - 107

Cal Dining
venience stores that serve students living in residential areas near the campus.
The program's catering business
has also grown over the past decade
to approximately $5 million in annual revenue. The program in 2011 was
awarded a contract to manage stadium
concessions, catering and sports team
training tables for the university's athletics department. "We had been building our catering business for years, but
once we got the venues at the stadium -
which are large event venues with great
views - we've gone into a whole new
realm," LaPean says, noting the catering business has grown from one wedding a year at the time of his arrival to
20 weddings annually. The department
also caters events such as summer conferences, a business that generates $7
million annually.

Cal Dining is a 100 percent financially self-supporting entity that employs 310 full-time cashiers, cooks and
maintenance staff, 60 management and
administrative personnel and 500 parttime student workers. The program
contracts with temporary staffing services for large events such as football
games, which are staffed by as many as
600 people.
The dining program provides roughly 60 percent of the food consumed on
the campus. University of California,
Berkeley has a total campus population of roughly 55,000 people, including enrolled students, instructors and
other staff.
Revenue generated by Cal Dining
goes toward enhancing the foodservice
program as well as supporting other
campus activities. The program's in-

crease in revenue in recent years has
been particularly well timed for the
university, as University of California,
Berkeley has seen a decline in state
funding during the same time period.
"We reinvest back into the campus and
help make up for the loss of state funding," LaPean notes.

Sustainability First
Although students several years ago
had expressed concern about the
quality of food offered by Cal Dining,
the program's patrons today have few
doubts when it comes to what's on their
plates. The program is considered one
of the "greenest" in the country.
"We've gained a reputation of being
a good steward of what we purchase,
as well as of the environment," LaPean
says. "Our consumers see that as a

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

107


http://www.wildplanetfoodservice.com http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
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