Changing with the times -
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Published on: 6/6/2000
Last Visited: 8/22/2008
It's a good thing Peter Williamson enjoys a challenge.As the new manager of UVic's faculty club it's his job to find ways of enticing more campus customers into the 18-year-old facility for lunch, dinners and special events — or to simply take a breather from the pressures of academic life.
"We want people to make better use of this club," says Williamson, a 30-year veteran of the food and hospitality industry.
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Already, a number of changes have been implemented since Williamson entered the picture this January.Over the last few months, customer service skills have been upgraded and menus and prices have been reviewed and improved.
"Meals are priced to compete with the rest of campus," says Williamson, who oversees a staff of 29, including a chef and sous chef.Meals range from the $6.95 "Dash Away" soup and sandwich lunch to more leisurely a la carte dinners (average price $15.95, not including wine or liquor)."No tipping is allowed," notes Williamson, "so in that sense the meals are probably 10 - 15 per cent lower than anywhere else."
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And that's really the club's biggest selling point, says Williamson.
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