After careful consideration by University dining service provider Bon Appetit, resident district manager Delmar Crim has been replaced by new manager Michael Strumpf.
In response to questions about Crim’s departure, Director of the University Center and Dean of Campus Program Rick Culliton made it clear in an email that staff decisions were made entirely by Bon Appetit and the staff members themselves, not the University. Crim left Wesleyan to work at John’s Hopkins University for Aramark—the University’s former food service provider that served through the spring of 2007.
This change was one of several management changes, including the additions of new Operations Manager Michael Resnick and Executive Chef Jon Hutchinson.
Union workers and representatives alike are hopeful that the recent management changes will help improve labor relations within Bon Appetit.
Before taking on his role as “the new Delmar,” Strumpf was trained at the Culinary Institute of America and served 10 years with Bon Appetit at both the University of Pennsylvania and St. Mary’s College. He said that he is confident the upcoming year will go smoothly under his management.
“There are not going to be problems,” Strumpf said. “We have good, hardworking people.”
Union representative Raquel Adorno was also hopeful about how the new management would change the face of Bon Appetit at the University. While noting that the new management has not been here long enough to make any true assessments, she said that she feels the relationships between the union and the management seem to be improving.
“I think things are going to be a lot better,” she said. “We’ve been building our relationship with Compass [Bon Appetit’s parent company] as a whole to make sure the new management team will not violate our contract. The new management team is very well-educated about the contract.”
Culliton also expressed optimism that the new management would help smooth over dining operations.
“Bon Appetit has several new seasoned managers who are on board, which should also contribute to the success of the dining program,” Culliton said.
Union organizer Len Nalenz echoed Cuilliton’s sentiment.
“There were a lot of problems with Bon Appetit, and I hope the new management team is committed to a more productive and respectful relationship with the union members,” Nalenz said.
Strumpf also mentioned that he is excited to enact some dining changes, the first of which has been the change of Summerfields from the all-you-can-eat style to that of a set menu. He also seemed enthusiastic about continuing his role with Bon Appetit, referencing their commitment to sustainable food and to local farmers.
“I truly enjoy the philosophy of Bon Appetit,” Strumpf said.
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