Newtown Schools Acquire New Food Service

By Larissa Lytwyn

The Board of Education unanimously awarded food services provider Chartwells a two-year contract during its last meeting June 1, replacing the current provider, Sodexho. 

Chartwells Dining Services will begin serving students this fall.

“Based on information in their proposal, subsequent communications and representations made in their presentation to the [Food Service] Committee on May 25, Chartwells was unanimously recommended for a contract award,” wrote Business Director Ron Bienkowski in a memo to the Board of Education dated May 26.

Board member David Nanavaty, who served as a member of the Food Services Committee, described being “blown away” by Chartwells’ May 25 presentation.

While, according to Superintendent of Schools Evan Pitkoff, “the books aren’t yet closed for the school year,” Newtown’s food service program from September 2003 to April 2004  “lost $16,633.38 under Sodexho’s management.”

In addition, there was a $2,365 loss during the 2002-03 school year.

In contrast, Chartwells guarantees a first-year surplus of $131,326 and a second-year surplus of $68,043.

Based in Rye Brook, N.Y., Chartwells operates in more than 530 districts with revenues exceeding $519 million.

It also boasts a 97.8 percent client retention rate.

Ozzie Rosillo of Chartwells attended the June 1 board meeting, standing in for President Keith T. Cullinan, a Newtown resident, who was attending a conference in Milan, Italy.

He explained how Chartwells’ “cutting-edge” point-of-service technology worked. Currently used in many colleges and universities throughout the region, point-of-service technology allows students to use a meal card formatted for an allotted budget each time they use Chartwells.

The system tracks the cost and type of items purchased.

Mr Nanavaty relayed a story about a parent complaining about the amount of money her Chartwells-serviced child was spending on food.

Through the use of the system, the parent was able to identify exactly which and how many items were being purchased.

“It turns out,” Mr Nanavaty said, laughing, “The child had been buying lunch for the entire class!”

“In addition,” said Mr Rosillo, “we strive to improve the ambience of the food service setting.” Further, he assured, the Chartwells management team assures a “smooth transition” for employees.

First, Chartwells spends time training its management team. The process is than expanded to employees, assuring a detailed, gradual transition.

Operating services, including the point-of-service technology, would be at the cost of Chartwells, Mr Rosillo said.

The service would be phased in first at Newtown High School, then downward through the elementary schools.

“They also offer a variety of nutritionally strong [meal] choices,” said Mr Nanavaty, who moved to approve the contract. “I think Chartwells will be a good choice for our district.”