IN A bid to choose the Higher Education’s (HE) next main concessionaire, the University Business Affairs Office (UBAO) conducted cafeteria food-tasting sessions with four prospective companies, who presented their canteen plans to the Ateneo community last July 8 and 9.

Last May 2023, the Office invited applicants for the main concessionaire position of HE cafeterias. UBAO Director Victor Claravall revealed that from more than 50 initial bidders, the office gradually shortlisted the candidates to four, based on their respective proposals.

The four companies included the Ateneo Multi-Purpose Cooperative (AMPC), Kitchen City, FoodBasket, and Varda. Following UBAO’s suggestion, they presented their meals within different price points and shared their proposals to various Ateneo stakeholders.

Behind the bidding

In hopes of providing the best service to the Ateneo community, UBAO opened the bidding for the HE main concessionaire to secure the best possible deal through the companies’ respective offers. The process was made to address student concerns regarding the lack of diversity in food options, food affordability, and cafeteria cleanliness.

“The main thing that we want [in undertaking this process is for] everything [to be] transparent and we want everything publicized and known […] because we want the best deal,” Claravall explained.

Claravall also shared that the foods presented were evaluated based on taste, quantity, and food price to ensure improvements from the current food options on campus. Meanwhile, the companies’ proposals for the cafeteria were assessed in terms of their financial capacity and compliance with food safety standards.

During the food-tasting sessions, the four companies highlighted plans for the cafeteria’s physical improvements by elaborating on renovations that would enhance the ambiance and maximize space. As such, changes in the stalls and employees may also be expected once a new HE main concessionaire is chosen.

With the possible changes coming, Claravall ensures community involvement by considering food-tasting feedback from University stakeholders to meet their needs in selecting the main concessionaire.

Addressing practicality

For a transparent selection process, selected students and faculty members who attended the food-tasting sessions were given the liberty to ask questions and raise concerns to each company presenter.

Office of the Associate Dean for Student Affairs Section Head for Student Concerns and Compliance Cholo Mallillin shared that the queries of most attendees centered on the practicality of the proposed changes, particularly in terms of food quality, prices, cafeteria ambiance, and accessibility.

With AMPC, the University’s current main concessionaire, as one of the bidding companies, questions about the future of the workers were also raised. Mallillin said that concerns were directed toward the staff of AMPC and its sub-concessionaires because they are not Ateneo employees.

If a new main concessionaire is selected, Claravall clarified that AMPC’s current employees may be “absorbed” to work for the new concessionaire once their trainability is determined.

Furthermore, one of the students invited to the food-tasting sessions is Scholars’ Sector Representative Barbie Ortiz. She pointed out that one of the major problems that Ateneo scholars currently face is the high food cost at the University.

Ortiz shared that for a long time, scholars have relied on the food stubs funded by the AMPC, the Office of Admission and Aid, and the Ateneo Alumni Scholars Association to reduce their food expenses. “While we’re very grateful to have [food stubs], it’s not enough,” she emphasized.

As such, should there be a change in the HE main concessionaire, Ortiz expects to see not just “band-aid solutions,” but for UBAO to realize the need to lower food prices on campus. She believes that having more food options on campus and making the cafeterias, particularly Gonzaga, less cramped would yield positive responses from the Ateneo community.

“It’s better that there is a selection process with students involved in the decision-making [because] it’s important for the [HE cafeteria’s food options] to stay relevant to the preferences of the whole student body,” Ortiz said in a mix of Filipino and English.

Future of Ateneo cafeterias 

Acknowledging the concerns raised by students and faculty members alike, Claravall assured that thorough deliberations are being carried out by the UBAO to ensure that the most suitable main concessionaire for HE cafeterias will be selected.

Claravall envisions the chosen cafeteria to satisfy the students’ needs and encourage them to eat on campus instead of dining out. On the other hand, Mallillin hopes the Ateneo can also live up to its reputation as one of the top Philippine universities in terms of elevating the quality of food and services in its dining halls.

With the selection process underway, Claravall revealed the winner is yet to be decided as of writing. He further disclosed that the timeline is still tentative, but the community can expect significant physical transitions in the dining halls once negotiations for cafeteria plans have been settled with the final concessionaire.