201 Ainsley Drive
The Commissary is the heart of our department. This building houses our administrative offices, bakeshop and production kitchen, catering kitchen, vending operations and warehouse operations.
Phone: (315) 443-3803
Monday - Friday 8:00 a.m. - 4:30 p.m.
Bakeshop, Production Kitchen and Cook-Chill Facilities
The majority of baked goods available on campus are prepared at the SU Bakeshop. Nearly 150 items are produced every night out of the nearly 350 different baked goods that are available. In addition to the usual cookies, cakes and pies, the Bakeshop staff is responsible for maintaining Dunkin' Donuts and Sbarro franchise standards when producing donuts, muffins, croissants, pizza dough and pizza crust.
Annual production includes:
The Bakeshop also produces 6 kinds of brownies, 16 varieties of pie, 42 types of breads and rolls, 15 vegan dessert and bread options and our famous Carrot Cake.
In addition, the Bakeshop commits time to testing and developing new recipes to keep up with the changing needs of our campus.
Production Kitchen and Cook Chill Facilities
Our Commissary has two large kitchens devoted to making soups, stews, sauces, deli and specialty salads, entrees as well as healthy Grab and Go options for our student centers and campus cafés. The Production Kitchen and Cook Chill facilities enable our dining centers and food courts to offer more variety and consistency at every meal.
Syracuse University was one of the first universities to use the innovative process known as "cook chill". Cook Chill items are prepared in 200-gallon kettles linked to a computer system that monitors the temperature of the product during all facets of the process. The product is heated to the pasteurization point and then rapidly tumble-chilled and maintained at 33 degrees, providing for a 28-day shelf life.
Cook Chill is able to provide:
A balanced mix of vegan and vegetarian items is available in all categories.
Cook Chill works in conjunction with the Production Kitchen to produce a consistent variety of options for our customers. On a daily basis, daytime operations work with over 80 recipes while our overnight operations prepare nearly 70 different items.
On any given day production includes:
At all times to ensure food safety, the strictest HAACP standards are adhered to. To help make certain of this, the Production Kitchen is housed in a refrigerated room that is maintained at a temperature of 55 degrees. All steps are taken to make sure that no food items are contaminated or that food safety is compromised in any way.
In addition to Cook Chill and the Production Kitchen, the Commissary houses our Food Services test kitchen. Here we are able to demo new products from our vendors and develop new recipes to keep up with trends and meet the needs of our customers.
The Commissary is home to the Campus Catering staff. The Catering kitchen is always buzzing with activity as the cooks prepare for meals from simple luncheons to elegant dinner parties. The Commissary is the hub for planning, cooking, and gathering for events. From here the Campus Catering staff can travel to any event to cater in their signature award-winning style. To contact Campus Catering, click the link above.
Phone: (315) 443-5788
Monday - Friday 5:00 a.m. - 4:30 p.m.
The SUFS Warehouse is responsible for storing and maintaining the products that come from all the suppliers from receiving to shipping. At any time there may be over 3000 different products in 28 categories that have to be received, stored and tracked. This is a short list of the types of products we have and the number of different sizes or types we have for each category.