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.

Administrative Offices

Phone: (315) 443-3803
Fax: (315) 443-5787

Hours:

Monday - Friday 8:00 a.m. - 4:30 p.m.

Bakeshop, Production Kitchen and Cook-Chill Facilities

Phone: (315) 443-5794
Fax: (315) 443-5795
Senior Manager: Jim Ponzi
Production Supervisor: Holly Maines
Manager: Mike Spagnola

Bakeshop

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:

• 9,000 dozen muffins
• 24,000 dozen cookies
• 26,000 dozen bagels
• 28,000 pizza crusts
• 90,000 fresh pizza dough balls

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:

• 1,700 gallons of chicken soup
• 5,300 gallons of pizza sauce
• 9,400 gallons of tomato sauce
• 30 different soups
• 20 varieties of stews and pasta bakes
• 20 types of gravies and sauces

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:

• Sliced deli meats
• Deli and specialty salads
• Stromboli and Spanokopita
• Lasagna and Meatloaf
• Fruit and yogurt parfaits
• Chicken Caesar salads
• Fresh fruit cups
• Sandwiches for vending machines

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.

Campus Catering

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.

Warehouse Operations

Phone: (315) 443-5788
Fax: (315) 443-5792

Hours:

Monday - Friday 5:00 a.m. - 4:30 p.m.
Saturday - Sunday 6:00 a.m. - 2:30 p.m.
NOTE: Additional hours include special events and power outages, etc.
Warehouse Manager: William Billy

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.

• Beef (Burgers, Meatballs, Steak, etc.) - 70
• Seafood ( Haddock, Shrimp, Clams, etc.) - 65
• Pork (Bacon, Ham, Pork Loin, etc.) - 50
• Poultry (Chicken Breast, Turkey, Wings, etc.) - 75
• Organic (Milk, Entrees, Crackers, etc) - 72
• Frozen vegetables (Peas, Corn, Carrots, etc.) - 75
• Baking supplies (Flour, Donut Mix, Chocolate Morsels, etc.) - 200
• Cereal (Life, Granola, Cocoa Puffs, etc.) - 35
• Dressing and oils (Mayo, Salad Oil, Olive Oil) - 40
• Storeroom desserts (Jell-O, Pudding, Marshmallows) - 40
• Portion control (Ketchup, Mustard, Relish, etc.) - 70
• Pasta and Crackers (Saltines, Ziti, Rice, etc.) - 80
• Soups and sauce (Tomato, Chili Sauce, Salsa, etc.) - 130
• Spices ( Garlic, Cinnamon, Oregano, etc.) - 70
• Vegetables ( Yams, Mushrooms, Diced Tomatoes, etc.) - 50
• Beverages ( Soda, Juice, Water, etc.) - 340
• Dairy (Cheese, Sour Cream, Cream Cheese, etc.) - 160
• Vending (Candy, Pop Tarts, Peanuts, Etc.)- 220
• Ethnic (Hummus, Gefilte Fish, Matzo, etc.) - 160