- Adjusted housing and culinary revenue expectations and reduced expenditures to ensure sustainable operations both today and into the future.
- Paused over 7 million in housing capital construction, in addition to other budgetary reductions, to offset the impact of 10.8 million in housing refunds.
- Refunded just over $8.3M from dining to students and suspended $2.4M in capital investment as well as implementing several other budget reductions to minimize expenditures.
- Saved $292,242 with opportunity-buy purchases, while maintaining a high-quality culinary program.
- Raised external food and retail sales by $192,514, an increase of 37% over FY19.
- Streamlined food cost to 24.3%. The National Association of College and University Food Services (NACUFS) benchmarks 25.5% for schools OHIO's size and 26.2% for the most efficiently operated contract schools.