From Delivery Truck to 20 min Break
An investigation into production, pricing transparency, and the baked goods sold daily in our school cafeteria.
By the time students rush into the popular 20-minute break, the work has already been done. Each morning, baked goods are being delivered, either prepared on site in our cafeteria next to T Block or supplied by external producers. With an average of a staggering amount of 350 baked goods sold per day and Wednesdays recording the highest sales, the cafeteria operates as a small but economic system within the school. Considering the price increases and limited information about budgeting and sourcing, we set out to examine how our notorious baked goods are produced, priced, and sold.
According to the cafeteria staff, our kind ladies told us that all items are not made the same way. The doughnuts and chocolate chip cookies are prepared directly in our school cafeteria, while the remaining baked goods such as croissants, pain au chocolat, etc. are produced externally and delivered early to the school each morning. However, staff members were unable to specify where exactly these external producers are located.
When it comes to sales, one item clearly dominates: those delicious chocolate-filled croissants that melt on your tongue when you bite into them. Around 30 are sold every day, which makes them the best-selling pastry. If one pastry could be removed from the menu, staff indicated it would be the “escargot,” which appears to be less popular among students from ESL1.
Food waste, however, is minimal, which isn’t surprising since they taste so fresh and delicious. Staff explained that unsold items are rare. When leftovers do occur, they are offered to the cafeteria personnel for breakfast or lunch the following day, as these items cannot be taken home.
Sadly, staff were unable to give information regarding budget limits, profit margins, or the reasoning behind recent price increases. As students who have been here for quite some time, we don’t need a financial analysis to see that there has been a price increase in goods such as water and packaged snacks. Additionally, although prices are displayed on the electronic screen next to the cafeteria entrance, the prices of pastries are not shown directly next to the items themselves.
In the end, our cafeteria is more than just a snack stop; it’s a fast-moving operation, serving hundreds of students every day. Still, while chocolate croissants may disappear in minutes, some questions about pricing and sourcing remain on the menu — and the prices.
L.K. / S7FRB & K.W. / S7DEA
