Travis Paterson, OP Contributor

n the dark corners of our unsuspect-
I ing Douglas College cafeteria, there
is a dark murmur stirring, it’s the cry
of foul potato. If you’ve ordered a side of
fries this year, you may or may not have
noticed the portions have downsized.
Upon learning of such heresy, I took it
upon myself to investigate the matter on
behalf of our readers, and as an anony-
mous member of the anonymous DC
Society for the Betterment of French
Fries (if sporting our uniforms of high-
tops, jogging pants, and Wolverine t-shirts
is anonymous), I managed to secure an
insider informant (whom we'll refer to as
Kim for the purposes of this article) who

also the newly enforced portion control.
As a result, many students now refer to
the three-year freeze period as a golden
age in cafeteria dining, recalling with glory
a time when portion sizes were never the
same twice, when fries were often spilling
off the side of the plate.

Why such a dramatic change in cafete-
ria practices? The rights to run both the
Deli and Cafeteria belong to the global-
wide Compass Group. According to their
website, the UK-based corporation is here
to ensure consistent, quality products at
reasonable prices. Chartwells, the
Canadian subsidiary of the Compass
Group, runs 1,600 similar locations

 

was willing to explain the potato injustices
in an on-site interview earlier this week.
Kim was courteous in confirming many
of the conspiracies while dispelling some
flagrant rumours and providing some sur-
prising positives.

Most importantly, the fries rumour is
true. They have been reduced by 1 oz in
size since last year, despite the increase in
price. Kim explained that cafeteria prices
were recently increased after a three-year
freeze, and are now increasing each
semester in a retroactive move to assimi-
late their prices to a fair-market value. Part
of the reason the size of fries stands out
isn’t just the decrease in portion size, but

4 | www.theotherpress.ca

nationwide. Internationally they’re the
largest food-service company in the
world, raking in $14 billion in sales in
2001 and employing 360,000 people. The
corporation’s website describes their
focus on food quality and cost-effective-
ness.

As with most corporations, the
changes they've brought are standard.
Cost-effectiveness has cut evening staff
from four to two, and seen portions
decrease and prices increase.

Not only does Chartwells run the
majority of college and university cafete-
rias in the country, but parent company
Compass Group has similar subsidiaries

running kitchens in large businesses,
leisure resorts, correctional facilities, air-
ports, sports and
restaurants,

entertainment
military facilities, high
schools, and long-term care and retire-
ment facilities.

Joel Bakan (author of The Corporation)
may cringe if he reads this, but many of
the changes have been pleasant. The vari-
ety of meals has increased, and even with
the rise in prices it’s tough to argue with a
side of fries for less than a toonie. The
modern trends in health suggest a high
demand for nutritious items, especially
from a student population, but the fast-
food market continues to tug at

 

Would You like That Minimized? @ Hearty Look at Disappearing Grub

health-conscious minds. The availability
of vegetarian specials and an extensive
salad bar are not the biggest sellers, and
do little for the bottom line. No, the hot
seller continues to be the ever-adaptable
and always-exciting chicken, by way of
wraps, strips, and stir-fries.

On a side note, unrelated to the price
of fries, is the cuddly Mom-and-Daughter
team whose charm and spirit are a goose
bumper of a story that'll warm your heart
and calm your caffeine hands. Try and
spot them next time you order an
Americano or size up an order of strips
and fries.

 

¢ No Previous
Credit

Poor Credit
Bankrupt
Part-Time
Low Income

 

LATE FOR CLASS AGAIN?
STOP WAITING FOR THE BUS...

APPLY TODAY AND DRIVE AWAY!

0 DOWN AVAILABLE! OAC

ASK ABOUT OUR
FIRST TIME BUYER PROGRAM
0 DOWN AND $500 CASH BACK!

Apply online @ www.unlimitedmotors.net
Or call our 24 Hour Hotline
(604) 515-4800

NO PROBLEM!
Payments from
$49/week

 

 

March 2/2005