Higher prices upset students

By The Beacon | October 26, 2011 9:00pm
1953603098

Students are distressed over increased prices for on-campus food

(-- The Beacon)

By Natalie Wheeler Staff Writer wheelern12@up.edu

For off-campus students like sophomore Lulu Tang, grabbing a bite to eat between classes has become a big expense.

"Whenever I pull out my debit card, it feels like I'm paying too much out of pocket," Tang said. "I don't drive, so I have to eat there."

While off-campus students find it difficult to afford Bon Appétit's pricing, many on-campus students are having the same problem, despite having meal plans.

Junior Alec Jones has $1,575 per semester to spend at Bon Appétit, but must be extra cautious in order to keep within his budget.

"It's hard to eat a full meal and stay below the $7 per meal, and $7 is only for two meals a day," Jones said, referring to his meal plan budget of $14 per day.

Tang and Jones represent many students who are upset over the recent price changes at Bon Appétit. At a recent ASUP Senate meeting, students questioned General Manager of Bon Appétit Kirk Mustain about the rising expense of on-campus food.

According to Mustain, Bon Appétit increased the prices of 80 out of 590 items at the University this year. Many of the price increases include the company's most popular in-house items such as burgers and wraps. Prices for pre-packaged items such as chips and grab-and-go salads have stayed the same.

Mustain said it has been three years since Bon Appétit increased its pricing at the University of Portland. This is also the second year of Bon Appétit's "grab and go" program, which replaced the unlimited buffet-style meals in The Commons with purely "points" for on-campus students to spend.

The increased prices were necessary in the current economy, and the landed costs – the cost of getting food in the door and prepared – went up 25-35 percent for Bon Appétit in the last year, according to Mustain.

"Things like the cost of food, fuel surcharges, the labor involved – it's all gone up," Mustain said.

Certainly, the economy's forced many to dig into their pockets. The U.S. government's Consumer Price Index projects costs for all food to rise 3-4 percent by the end of 2011. According to the Producer Price Index, energy costs also climbed 2.3 percent in September alone.

Many students believe Bon Appétit's prices are still too expensive compared to off-campus alternatives.

Senior Kyle Buchberger said there's a big difference between Bon Appétit and other food outlets.

"A banana at The Commons is $1, whereas you can get a bunch of bananas at Fred Meyer for (cheaper)," Buchberger said.

The organic bananas at Fred Meyer only cost 86 cents per pound, which translates to 3-4 bananas.

With the slogan, "food services for a sustainable future," Bon Appétit is known for its organic, sustainable food. For example, Mustain said 70 percent of Bon Appétit's food is local, coming from farms within 150 miles of the school. According to Mustain, making sustainable choices – like buying local – costs more money.

There are cheaper sustainable options available at places such as East Side Deli or Trader Joes, but Mustain maintains the prices at Bon Appétit are fair. He said that in addition to the costly food, providing good employee benefits within a small company such as Bon Appétit requires more money.

Some students, like junior Kevin Vo, think Bon Appétit takes advantage of an unfair monopoly over students.

"They can jack up their prices and yet you're expected to buy their food," Vo said.

Because Bon Appétit has an exclusive contract with UP, the company does not have any competition on campus. According to Alan Timmins, vice president for financial affairs, the University does not involve itself in Bon Appétit's pricing.

"We're partners in the sense that they're our sole food service providers," Timmins said. "We at the University have no financial interest in Bon Appétit, and vice versa."

Although Bon Appétit does not have any direct competition on campus, Mustain said the company is taking steps to halt its economic impact on students, but does not plan to lower prices.

"At this point we won't be looking at any price changes," Mustain said. "The price changes are set and they will be for the rest of the year. We're also looking to add value items such as half-portions."

Director of Residence Life Michael Walsh said students can stay within their meal plans by keeping unnecessary purchases separate.

"If you're buying lattes and fancy drinks, then those are the frivolous items which add up," Walsh said. "Those type of items should go on your debit card."

According to Mustain, students often worry at the beginning of the semester about whether they will go over their points, but it usually is not a problem.

"With fall break and going out on weekends, students usually find they have plenty of extra points," Mustain said.

Mustain also said students can use their consumer power to dictate Bon Appétit's prices.

"There are plenty of low cost options in The Commons – just because something costs $10 doesn't mean you have to buy it," Mustain said. "The consumer will dictate the pricing."

However, many students believe that it is hard to eat a balanced meal at Bon Appétit for under $10.

"You can (eat a meal under $10), but that depends on whether you want to live on salads the whole time," sophomore Amanda McLeod said. "It's unrealistic."


Wraps (Jackie Jeffers -- THE BEACON)

Burger & Fries (Jackie Jeffers -- THE BEACON)

Burrito Bowl (Jackie Jeffers -- THE BEACON)

B