Some items of note included within the policy:

• Trip interruption or cancellation insurance has been removed from the unallowable list of expenses.
• Further explanation has been added to clarify what is meant by “necessary and appropriate,” “reasonable” and “allowable expenses.”
• Travelers are asked to consider using the University’s in Manhattan when traveling to New York City.
• The daily limit of lodging gratuities increased from $5 to $10.
• The required receipt floor was raised from $50 to $75.
• A $25 floor was solidified in the policy for department sales tax recoupment efforts.
• Hotel and meal reimbursements for receipted travel have been limited to 2.5X the average federal per diem amount for that trip (dependent on location; as established by the U.S. GSA. This applied for both credit card activity and expense reimbursement when using the actual receipt method. Per diem method of travel is unchanged.
• Allowable business class flight upgrades have changed from time-based (six hours) to distance-based (2,200 miles) from origin to destination.
• The policy now notes that if charges are incurred for the benefit of a supervisor on a staff card, the next-level supervisor must approve.

The Comptroller’s Office will hold virtual training and information sessions. All University credit card holders and approvers will receive an invite to attend a Microsoft Teams session, which will also be recorded:

• Thursday, Dec. 5, at 1 p.m.
• Wednesday, Dec. 11, at 11 a.m.

Please contact Jean Gallipeau (jbgallip@syr.edu) or Brian Pendergast (bwpender@syr.edu) with any questions.

The new partnership is a result of months of work overseen by the University’s Purchasing department. Staff there had long desired to offer an easy, centralized solution to University departments looking to buy licensed, branded apparel or giveaways for campus events in bulk.

Expanding the University’s pre-existing relationship with Dupli was an easy solution, but Dupli needed a partner who could produce apparel (T-shirts, polos, hoodies, hats) and provide popular branded giveaway items—like pens, backpacks, and sunglasses. Enter the .

The foundation operates , which was started to create sustainability for the Good Life Foundation and its programming efforts, including training for children and teens in the City of Syracuse, and providing a viable avenue for generating income for high-risk, high-poverty youths. GL Imprinting specializes in apparel and promotional items, embroidery, and graphic design and offers a variety of shirts, polos, button-ups and hoodies, all cleared by the University’s and pre-approved by the branding team in the Marketing division.

Buying Local

As GL Imprinting is based in downtown Syracuse, there’s one more benefit to University purchasers: placing an order helps each department meet its Buy Local spending goals for the year.

“It’s really a clear-cut positive for University departments,” says Vince Patriarco, executive director of purchasing. “All of these products are on brand, preapproved by trademark licensing, and available through a system that you’re already using. Helping to meet departmental Buy Local spending goals is just an added benefit.”

Purchasing staff was able to look through years of purchasing trends to give Dupli and Good Life a short list of products that they could initially offer—popular items that University departments were purchasing over and over again from external vendors.

How to Order

Dupli added the Good Life products to its existing online storefront available through the eProcurement system. Purchases can be made directly through the internal Dupli catalog, by clicking the “eProcurement” tile on MySlice. Those without eProcurement access can view the “Order My Gear” storefront at .

The University’s purchasing department anticipates that this new partnership will increase the ease of ordering for purchasers. They expect order and delivery timelines to be quicker through Dupli, compared to ordering from an e-commerce supplier.

Departments looking to purchase the new products can place their orders via eProcurement. Those needing assistance can contact Betsy McInerney, manager of print vendor services, at eamciner@syr.edu.

The University community is asked to plan for any purchases they may need to make prior to the closings.

• Campus Store and Market (Located in Schine Student Center)
  • Store will be closed Tuesday, Nov. 12, reopening Monday, Nov. 18.
• Slocum Art and Supply Store (Located in Slocum Hall)
  • Store will be closed Friday, Nov. 15, reopening Monday, Nov. 18.
• The Orange Shop (JMA Wireless Dome)
  • The shop will remain open during all games.
• Campus Store Website: syrcampusstore.com
  • The Campus Store website will be down for maintenance between Monday, Nov. 11, and Monday, Nov. 18. A new website (with a new URL) will launch soon after.

Following its partnership with BNC, the Campus Store will offer an expanded product assortment and enhanced customer experience in the campus locations and online through dynamic, personalized web and mobile experiences. Changes will roll out throughout the remainder of the fall semester and will continue into spring 2025.

Assorted appetizers (Photo by Abby Haessig McCauley)

Table Service Dining Now Available at Neporent Café and Dining Room

A refreshed and remodeled Neporent Café and Dining Room, located on the first floor of Dineen Hall, fully reopened to the campus community in October. Neporent offers two dining options: grab-and-go service, which is offered throughout , and, NEW this academic year, table service dining, which is offered every weekday between 11 a.m. and 2 p.m. Guests visiting the Dining Room during that time will be required to wear business casual dress.

Campus Dining decided to expand dining service at Neporent this year to fill the gap left by the closure of Sitrus on the Hill in the former Sheraton Hotel. The includes appetizers, entrees and desserts, all prepared fresh on-site in the café kitchen. Campus Dining executive chef Rick Leonardo crafted the Dining Room’s menu to match many of the items faculty members had come to love at Sitrus.

Guests visiting from across campus are welcome to park in the Raynor parking lot across from Dineen Hall. The building is accessible to anyone with a SUID card; visitors must tap their card at any entrance to access the building.

’CUSE Cash Offers Faculty and Staff 10% On-Campus Discount

As all dining and vending locations are now cashless. Establishing a ’CUSE Cash account is an easy and convenient way to pay at almost every point of sale on campus. ’CUSE Cash is a declining balance cash account that provides access to food, goods and services on campus. A ’CUSE Cash account can be established by any member of the Syracuse University community, including faculty and staff. The funds are loaded via the or �����Ի� are used via the SUID card.

As a bonus, using ’CUSE Cash at on-campus dining facilities provides a 10% discount on every purchase (not to be used in combination with existing discounts). Visit the page on the Housing, Meal Plan, and I.D. Card Services website for the most up-to-date list of locations that accept ’CUSE Cash.

Enjoy Happy Hour and Dinner at the Inn Complete

After re-opening last year as a buffet lunch and catered events venue and undergoing a significant renovation, the Inn Complete is returning to its campus pub roots. The University’s former ski lodge will officially open for the 2024-25 year on Thursday, Oct. 31, with a featuring made-to-order small bites, handhelds and flatbreads.

Faculty and staff are invited to visit for Happy Hour, when the pub will offer a rotating selection of wine and beer, plenty of board games and cozy spots to sit by its fireplace. at 3:30 p.m. on Thursdays and Fridays to welcome the after-work crowd. Its kitchen will remain open until 9:30 p.m. each night.

In addition to its pub nights, the Inn Complete will continue to host catered events and departmental gatherings. To book an event, please contact the at 315.443.3605 to learn more.

Wrap and onion rings at the Inn Complete (Photo by Abby Haessig McCauley)

Some items of note included within the policy:

• Life event gifts to employees: These tangible gifts (such as flowers) may be presented to the employee as an expression of celebration in the event of the birth or adoption of a child; an expression of concern in the event an employee has an illness, is hospitalized or undergoes surgery; or an expression of sympathy in the event of the death of the employee or a member of the employee’s immediate family or household. Historically, the policy limited the gift value to $75, but the updated policy will increase this limit to $150 per gift.
• Retirement gifts to University employees: These gifts, which can be given to retiring employees with more than five years of service to the University, are allowable up to $400, which is the current IRS threshold for taxability. The value of the gift has not changed, but the “meaningful presentation” provision of the policy has been eliminated.
• Unallowable gifts: While no updates have been made to the “Unallowable Gifts” section of the policy, University staff and faculty are reminded that gifts for celebratory events and/or to honor individuals for personal, non-work related achievements or events (e.g., birthdays, holidays, Administrative Professionals’ Day, termination of employment that is not retirement, weddings, baby showers, house-warming, etc.) should not be purchased with University funds.
• Unallowable gifts to government officials: As the University is a registered lobbying organization, state and federal laws regulate the giving of gifts to local, state and federal officials by any employee. The University does not allow giving gifts to elected officials or government employees. Also not allowed are tokens of appreciation or recognition, or providing travel or meals related to official University events or business, without first contacting the .

Faculty and staff members can contact the Comptroller’s Office at 315.443.3765 with any questions related to this policy.

Each of the six residential dining centers offers a dedicated gluten-free preparation area with utensils and appliances dedicated solely to gluten-free food and dining.

Food safety is always top-of-mind for Ashley Leone, MA, RD, CDN, CNSC, assistant director of nutrition management and Campus Dining’s registered dietitian. She trains staff and students in nutrition and food safety, assists with recipe creation, menu development, allergen and dietary food labeling, works one-on-one with students with food allergies and special dietary needs, and provides community education.

For Leone, a key point of emphasis coming into the 2024-25 school year was improving quality choices available for gluten-free students. She hosted a series of focus groups last year for students with gluten intolerances, and she field requests for more fresh, made-to-order, hot options in addition to grab-and-go mainstays.

The student feedback she gathered resulted in rethinking of gluten-free service in all six residential dining centers. Gluten-free students now have the option of requesting food made-to-order, which reduces the possibility of cross-contact and increases food freshness, taste and overall quality.

“Gluten-free food simply does not hold well and is much better when prepared fresh. Students told me again and again the gluten-free food prepared ahead of time just did not taste good, and unfortunately, we ended up regularly composting much of it. With this new process, we can offer fresh, made-to-order meals and significantly decrease food waste,” says Leone.

Campus Dining has made changes to the gluten-free options available in dining centers, driven by student feedback.

Leone is also excited to offer gluten-free students the opportunity to connect with a gluten-free student ambassador, a new peer-to-peer initiative that connects first-year gluten-free students with second or third-year students who are also gluten-free and have experiences in navigating food options both on- and off-campus.

“It can be hard figuring out where you can eat safely and who has the best gluten-free offerings in an urban university location that you are not familiar with,” says Leone. “This program closes the gap, providing students with great, first-hand knowledge, a readily available personal resource, and hopefully, a new friend on campus!”

Just as in previous years, students with allergies and/or dietary restrictions can or any member of the dining center leadership teams to request specific products or meals that they enjoy at home.

“Campus Dining will continue to build this program to meet the evolving needs for gluten-free food on campus,” says Leone. “Being gluten-free myself, I empathize with students and understand the importance of having a variety of safe and delicious options.”

“The Orange dining center experience is especially for customers needing quick fueling from morning until night and in between classes and activities,” says Cheryl Fabrizi, associate vice president of Auxiliary Services. “Not only is the location ideal for the 400 residents in Orange Hall, but for the entire campus community. It’s just steps away from the Schine Student Center and Bird Library.”

The new dining option comes after an exciting 2023-24 academic year for Campus Dining that included dining renovations at Goldstein Student Center’s Food Hall and the reopening of the Inn Complete, both on South Campus.

Sustainability Goals: Reduce Single-Use Plastics and Food Waste

The Campus Dining, Catering Services and Concessions teams also took several steps this summer toward meeting the goals set by the University’s pledge to substantially reduce single-use plastics by the 2027-28 school year.

Compostable cutlery, plates, straws and cups are now used at retail locations, catering events and dining centers (except at franchise locations, which are bound by contracts with national brands). Campus Dining has phased out pre-wrapped cutlery kits, which often produced excess waste. Compostable cutlery dispensers () can now be found in all cafes, student centers and dining centers on campus.

In dining centers, takeaway cups and lids are out, with students now encouraged to utilize their own wide-mouth bottles and cups to take beverages to-go. Single-serve yogurts and non-dairy alternatives were replaced with buffet-style bars, thanks to a new collaboration with Chobani (located just 60 miles from campus in New Berlin, New York). Individually packaged coffee creamers (and similar products) have been replaced by large-volume dispensers. Single-serve ice cream novelties have been replaced with large cartons, where students can scoop their own dishes, accompanied by an enhanced toppings bar.

The efforts also extended to the JMA Wireless Dome, where concession stands replaced soda fountains (and the approximately 55,000 plastic cups, lids and straws used annually) in favor of bottles and cans. The change, spearheaded by Concessions and Catered Suites Director Chris Coonrad, will lead to streamlined recycling collection on the concourses.

Reducing the amount of food waste has been another area of focus. The culinary teams in Campus Dining, Catering Services and Concessions, led by several executive chefs, are working hard to reduce the amount of wasted food while crafting a refreshed rotating four-week dining center menu, accompanied by pop-up and special dining events sprinkled throughout the fall semester.

The daily menu crafted by Executive Chef Rick Leonardo contains composed meals—several choices of featured entrees and sides that complement each other, mimicking those typically experienced at home or sit-down restaurants.

“Meeting the University’s sustainability goals involves continuously reviewing the many essential services we provide to the campus community and constantly improving upon our daily operations,” says Fabrizi. “From our food sourcing, to our transport vehicles, to upgrading and electrifying our equipment, to adding more plant-based options to our menu and more, our leadership team is working hard to do our part locally and globally.”

’CUSE Cash: Syracuse University’s Preferred Payment Method

All Syracuse University and locations are now fully cashless. Dining and retail locations will continue to accept all major credit and debit cards, ’CUSE Cash, Dining Dollars () and Google Pay/Apple Pay (where available).

Auxiliary Services is encouraging members of the campus community to utilize ’CUSE Cash for all purchases at Campus Dining locations, the Campus Store and at a growing list of off-campus retailers. In addition to its convenience, using ’CUSE Cash at on-campus dining facilities allows you to receive a 10% discount on your purchase. Off-campus local and national retailers have begun accepting ’CUSE Cash as they are added to the program. Currently, Bistro 1926 at Drumlins Country Club, Mist Tea Cafe, Purple Banana, Five Guys, the Cracked Bean Roastery and Poke Fish accept ’CUSE Cash. Additional will be updated throughout the year.

Campus Dining Highlights: New This Semester!

• Tavola 44 at Schine Dining: The Tomato Wheel has been replaced by a new Neapolitan-style pizza concept. Grilled sandwiches will be added to the menu later in the semester.

• Kosher dining at Shaw Dining Center: This refreshed station offers a made-to-order grill, deli and a freshly made daily feature for lunch and dinner.

• Nancy Cantor Warehouse Cafe: The menu at the Warehouse Cafe is expanding to offer hot, made-to-order options.

• Yella’s at food.com: New-Jersey based Yella’s is “food worth screaming about.” Yella’s offers made-to-order breakfast sandwiches, hamburgers, subs, cheesesteaks, chicken sandwiches and milkshakes. Cold sandwich options are available now, and hot options will be available later this semester.

• Choolaah at food.com and the Food Hall at Goldstein Student Center: Opening later this semester! Choolaah offers fast-casual Indian BBQ. Fresh ingredients are cooked to order with masalas and hot sauces, with plenty of vegan and vegetarian options.

The whole-of-department dedication to continuous improvement will be visible across campus, said John Papazoglou, senior vice president and chief operations officer.

“The hard work by the Auxiliary Services team will not end anytime soon,” says Papazoglou. “With the just beginning, there are many transformations to come for the housing and dining portfolio at Syracuse University.”

Milton Hall is the former apartment complex known as The Marshall at 727 South Crouse Ave., a fully modernized space primarily home to second-year students, featuring full kitchens and private bathrooms. The 287-bed building was renamed Milton Hall in acknowledgement of a transformational estate gift bequeathed to the University from Laura and Jack Milton. The Miltons graduated from Syracuse in 1951 and were longtime supporters of the University, fostering numerous educational opportunities, events and lectures, and contributing to the construction of several campus facilities, including the Life Sciences Complex.

The strategic housing plan, announced by Chancellor Kent Syverud this past spring, aligns with the goals and aspirations identified in the overarching . The plan also includes the construction of the University’s first new residence hall in 15 years, which will be located at 700 Ostrom Ave. at the corner of Comstock and Waverly avenues.

Starting on Monday, July 8, the south lane of Van Buren Street will be closed until Friday, July 12. The sidewalk along the south side of the street will remain closed and fenced as construction will continue in that area.

Henry Street will reopen to traffic, though asphalt repairs will be needed later this month (repairs are expected to take one or two days).

A common access point to the west side of campus, Almond Street (under Rt. 81), will be closed at Burt Street beginning on July 8. It will remain closed for a utility crossing for roughly two to three weeks. A detour will be in place: Traffic will be rerouted via Taylor Street to Oakwood Avenue to Martin Luther King to Renwick Avenue and then back to Van Buren Street.

Consistent with prior years, employee permit rates are determined by each employee’s FY25 base salary.

Notification regarding FY25 permit registration dates will be forthcoming. Faculty, staff and students can apply for their 2024-25 parking passes online or by visiting Parking and Transportation Services at 621 Skytop Road.

Online orders placed after 2 p.m. EDT on Tuesday, June 18, will be processed beginning June 25.

Questions can be directed to Kathy Fonda at 315.443.9947 or kjfonda@syr.edu.

Beginning Monday, June 17, Van Buren Street will reopen to two-way traffic. The sidewalk along the south side of the street will remain closed and fenced, as construction will continue in that area.

The north end of Henry Street will also close on June 17 as construction work advances through the area. Access to the Raynor lot and Campus West will be maintained from the south end of Henry Street via Fineview Place or Irving Avenue to Raynor Avenue. This closure is expected to last for two weeks.

Your patience in the matter is greatly appreciated. If you have any questions, contact Chuck Brooks, associate director, Campus Planning, Design and Construction, at cpbrooks@syr.edu or 315.729.4383.

Four campus welcome booths are receiving upgrades, including the installation of a stone façade on the existing concrete planters.

The work on the four locations—Euclid Avenue, University Place, South Crouse Drive and Forestry Drive—will take approximately two weeks to complete. During the day, one side of the entry booth will be closed to ensure the work is completed safely. When a lane is closed, flaggers will help keep two-way traffic moving on the open side of the entry booth. Both lanes will reopen and remain open on nights and weekends.

The South Crouse Drive welcome booth will be the first to be worked on, beginning on Tuesday, and will proceed to the other locations.

Delays in the proposed work may occur due to inclement weather and/or unforeseen circumstances. In the event of significant delays, CPDC will share revised information with the campus community. If you have any questions or concerns, contact Dave Warren, associate director, CPDC, at 315.632.5238 or dcwarren@syr.edu.

Access to the building will be limited due to work occurring immediately inside building entrances. Signage will be posted at applicable entrances. Building access will be limited as follows:

• South Entrance (across from Shaffer Art):
  • Closed Tuesday, May 14, through end of day Tuesday, May 21
  • Reopen Wednesday, May 22, and will remain open until further notice
• West Entrance (at the Quad):
  • Open only for access to the Civil Engineering suite on the first floor from Tuesday, May 14, through end of day Friday, May 17
  • Closed Saturday, May 18, and will remain closed until further notice
• Link North/loading dock entrance and access through Slocum Hall: Will remain available at all times
• ADA Access:
  • Will remain available at all times at the Link North/loading dock entrance
  • Available at the South and West entrances when they are open
  • Access to building elevators will always be available through the North entrance, directly to the elevators on the basement level
• Elevators:
  • The elevators will be available to stop at all floors (except the first floor from May 14 through May 21) until further notice
  • ADA exterior access to/from the building will always remain available at the basement level and directly out the North entrance

From May 14 through May 17, first-floor access will be limited to the Civil Engineering suite.

Occupants of Link Hall should make modifications to their work, if necessary, during this period. Please contact Kim Cirman, CPDC senior project manager, at 315.391.3477 or kfcirmn@syr.edu with any questions or concerns.

Photo by Ruby Liu

Due to the ongoing construction at the JMA Wireless Dome, the box office located at Gate B will be closed beginning on Monday, May 20. The location will re-open in late August.

The JMA Dome Box Office staff will still be available to assist patrons during normal business hours, Monday through Friday, 8:30 a.m. to 4:30 p.m. They can be reached via phone at 888-DOME-TIX or via email at dometix@syr.edu.

Signage will be placed in the area to remind patrons of the closure.

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For those unable to attend, the following summary is provided for your information. After the meeting, the slides and campus maps used in the presentation will be posted on the .

Upcoming Major Projects:

• Stadium Phase 2: Reseating of the JMA Wireless Dome is now underway in select areas and will be fully complete in time for the start of the 2024 football season. Miron Victory Court, an enclosed pedestrian concourse that will physically connect the stadium and the Barnes Center at The Arch, will be completed later in the fall.
• Esports Gaming Facility: Construction at the Schine Student Center is well underway and scheduled for completion for the fall semester. This cutting-edge, 5,600-square-foot esports facility will include 35 gaming consoles, a 10-person stage for competitions, virtual reality gaming and traditional analog gaming areas.
• South Campus Recreation Field: A new recreation field will be constructed this summer on South Campus, offering a further enhancement to the student experience for students living on South Campus. The new natural grass field will be adjacent to the Athletics Skytop Field, and will be regulation size for soccer and rugby, providing an ideal venue for both intermural and club sports.
• Lambreth Lane School of Architecture Retrofit: Led by faculty members at the School of Architecture and made possible by a grant from the Department of Energy, a project will get underway to retrofit the exterior of an apartment building on Lambreth Lane. This research project utilizes existing campus space with a goal of demonstrating cost-effective ways to retrofit multifamily housing in cold climates.

Strategic Housing Plan:

• 727 South Crouse Ave. and 801 University Ave.: Executing upon the University’s Strategic Housing Plan, two new buildings will enter service as residence halls in the fall semester. At 727 South Crouse Ave., upgrades to building systems, including the wireless network, will allow for a seamless transition into the University’s housing portfolio. At 801 University Ave., currently the Sheraton Syracuse University Hotel & Conference Center, this summer is the first of a two-summer renovation that will transform the building from a hotel into a vibrant, modern residence hall with floor lounges, study rooms, laundry, in-room private bathrooms and air-conditioning.
• Watson Hall Renovations: The second summer of work at Watson Hall will resume, completing the full transformation of the hall’s multi-user bathrooms into individual private and accessible bathroom units.

STEM Facility Renewal:

Building upon, and continuing, the University’s commitment to the renewal of its science, technology, engineering and math facilities, this summer’s work will continue in three science buildings.

• In Link Hall, the work on the Allyn Innovation Center will come to a close at the same time as the second phase of renovations to research laboratories begins.
• In the Physics Building, the project to establish the Quantum Technology Center will renovate an entire floor into modern research laboratories while also renewing the major building systems to support future renovations.
• At the Heroy Geology building, a new generator will be installed to serve the whole building and support vital research.

Additional Academic Space Improvements:

• In support of academic initiatives in the College of Visual and Performing Arts, a major renovation of academic space at the Cantor Warehouse will begin this summer. The renovations will improve the learning environments for all areas of the School of Design.
• Building upon the work completed to relocate the psychology department to the Marley Building, a project to consolidate the psychology research facilities in multiple buildings will commence this summer and be completed by the fall.
• In parallel with the psychology department work, a new academic office suite will be constructed for the esports academic program in the Marley Building, to be opened in time for the fall semester.

Capital Renewal and Utility Construction:

• The Belfer Audio Archive roof will be replaced this summer as part of the annual cycle of roof replacements.
• Annual University garage maintenance and parking lot resurfacing is scheduled during the summer months. All affected parking permit holders will be notified as projects get underway.
• Improvements to the campus welcome booths will continue. When complete, their design will match the campus signage and wayfinding aesthetic.
• Huntington Beard Crouse electrical service improvements, adjacent to the building’s loading dock.
• Steam line relocations in support of the I-81 viaduct project will take place in and around the Brewster, Boland and Brockway (BBB) parking lots and the Stadium Lot.
• Sadler-Lawrinson electrical service improvements, adjacent to the loading dock.
• Changes will be made to the Marshall Square Mall parking lot, in coordination with the new loading dock constructed on the north side of the 727 S. Crouse Ave. residence hall.

All campus community members are encouraged to remain alert in work areas, watch for route changes, heed construction flagger directions and follow the pedestrian signs. Visit the CPDC for additional information.

If you have any construction-related questions, comments or suggestions, please email cpdc@syr.edu. For parking concerns, call Parking and Transportation Services at 315.443.4652.

If you have questions pertaining to accessibility, please contact the Office of Diversity and Inclusion at 315.443.6162 or ADA@syr.edu.

Members of the campus community should be advised that temporary road closures will take place between 9:45 a.m. and noon on the day of the race. Centro shuttles and Syracuse University trolleys will also be delayed during that time, affecting travel to and from South Campus.

Runners will enter the University area from East Colvin Street by the John A. Lally Athletics Complex, necessitating road closures along Comstock Avenue. They will turn right on University Place through Thornden Park, exiting the park down Madison Street, and then turning right on South Crouse Avenue and left onto East Genesee Street.

Race organizers ask neighbors to proceed with caution and allow for additional travel time to your destination if they are traveling near the routes. Organizers also encourage community members to cheer on the race participants and join in the fun at the finish line in Clinton Square.

Visit for details and full maps of the course.

The projects vary greatly in size and scope–from elevator renovations and installations to major, ADA-accessible renovations at Link Hall and in the JMA Wireless Dome.

“As CPDC, we take very seriously the need to incorporate enhanced access into all upgrades to current facilities and the design and construction of new facilities,” says Pete Sala, vice president and chief campus facilities officer. “I’m proud of the work our team has done this year to continue to prioritize accessibility and inclusivity throughout campus, knowing that we can and will do more to meet the needs of all campus community members.”

Accessible entry to Link Hall

Major projects this past year included the Allyn Innovation Center, which added accessible entries and an auditorium to Link Hall; complete renovations with comprehensive accessibility updates to two auditoria (101 and 102) in Newhouse; elevator installation and an accessible restroom at the Regent Theater at Syracuse Stage; and the Phase 2 renovations at the JMA Wireless Dome, which have included Americans with Disabilities Act (ADA) improvements, such as widening of aisles to 48 inches, improving vomitory ramps, construction of new ADA seating platforms and railing replacements.

Accessible Newhouse auditorium

Ongoing residence hall renovations also give CPDC the opportunity to create more accessible spaces for students, said Sala. Renovations at Haven, Dellplain and Watson created rooms specifically designed for students with mobility needs. Bed shakers were installed at 727 South Crouse Ave. (formerly The Marshall), for rooms used by deaf students. Dellplain Hall is now home to the first low-stimulus room on campus, to be used by students who need a quiet place away from external stimuli.

CPDC was also proud to contribute to the renovation of 113 Euclid Avenue, the expanded home to the Native Student Program. Renovations to the building included a remodeled kitchen, elevator installation, accessible ramp and new sidewalk, updated fire alarm and sprinkler systems, new flooring and paint throughout the building, new doors and hardware, furniture upgrades, audio visual upgrades in conference rooms, and exterior refurbishment, paint and lighting. Additional highlights of the renovated space include the following:

• a culture room dedicated to revitalizing Indigenous languages and traditional regalia,
• fireplace lounge with beanbag chairs and
• Indigenous artwork pieces.

113 Euclid renovation

“‘Practice an inclusive understanding of accessibility’ is one of the five goals of the ,” says Vice President for Diversity and Inclusion Mary Grace A. Almandrez. “The ‘understanding of accessibility’ centers on the idea that people with disabilities experience no barriers to accessing or participating in a space, program or service. The incorporation of accessibility into the CPDC projects is one of the several examples of the University’s commitment to disability access.”

Local business owners can meet with University purchasing managers to identify opportunities to see how their goods and services can supply the needs of the University.

Go Local is the University’s commitment to leverage the economic power of the institution to improve regional economic inclusion through four key areas: building, hiring, buying and community connections. The initiative seeks to broaden participation of local, minority, women and veteran-owned businesses in construction and service contracting opportunities; expand hiring of local residents, with a focus on neighborhoods in need of job opportunities; and increase economic growth and employment in Syracuse through the University’s purchasing activities.

The team leads invite the Central New York community to visit the Vendor Fair to find out more about the many opportunities to partner with the University through providing goods and services and the variety of jobs available. The goal is to create more connections between the University and the community to further strengthen our local economy, increase employment and create more opportunities for local residents.

The event is also a great way for the campus community to meet local and diverse businesses and discuss opportunities in their units that they may have.

• Tuesday, March 5, 6 p.m., Women’s lacrosse vs. Stony Brook
• Tuesday, March 19, 3 p.m., Women’s lacrosse vs. Albany
• Wednesday, March 20, 7 p.m., Men’s lacrosse vs. Duke
• Wednesday, March 27, 4 p.m., Women’s lacrosse vs. Loyola
• Tuesday, April 2 through Saturday, April 6: Monster Jam set-up and event (some parking in West Campus lots will be restricted during set-up)
• Thursday, April 18, 7:30 p.m., Bruce Springsteen and The E Street Band

Access to Campus for Academic Purposes

Home lot parking permits will be honored for most events. If further restrictions are required for specific events, Parking and Transportation Services will notify affected permit holders well in advance of the event.

Accessible parking for academic purposes will be provided in the lot designated on the face of the permit.

Parking and Transportation Services asks for your support of these procedures so that we may provide academic access for the entire University community. If you have any questions or need to coordinate additional academic access, please contact Dee Bailey at debailey@syr.edu or by phone at 315.443.5319.

Beginning on Feb. 29, Campus Facilities, Administration and Services will roll out an extensive overhaul to its facilities maintenance and space management systems.

Beginning on Feb. 29, both new systems will go live. Facilities maintenance and requests for service will be handled through IBM Maximo and will be accessible for campus community members via the and through the Facility Maintenance Services tile on MySlice. The system streamlines the process of requesting repairs and maintenance on campus by replacing a series of patchwork forms and behind-the-scenes labor.

The new space management system, known as Tririga, has had a gradual rollout and testing period. Moving forward, the team will utilize the tools available through the new system to conduct the University’s annual space survey, which helps shape broader space-planning efforts throughout the campus.

The Comptroller’s Office began the roll out of the online travel and expense portal during calendar year 2022, following campuswide training efforts. The transition to a fully online approval system is the next step in the office’s progression away from manual paper-based processes.

The Comptroller’s Office asks that departments with unique needs reach out directly to discuss accommodations, if needed.

Effective Jan. 1, 2024, the standard mileage rate is set at 67 cents per mile for business miles driven (up 1.5 cents from the 2023 rate of .655 cents per mile).

The rates apply to electric and hybrid-electric vehicles, as well as gasoline and diesel-powered vehicles.

Employees with questions can reach out to the Comptroller’s Office at 315.443.3765.

Ahead of the Spring 2024 semester and the housing selection process for the 2024-25 school year, Auxiliary Services is enhancing its dining, residential and meal plan options for students living on campus.

Upgrades and Renovations to South Campus Dining Facilities

South Campus dining facilities have undergone significant upgrades throughout the summer and fall of 2023. Food and beverage choices at Goldstein Food Hall, both made-to-order and grab-and-go, include breakfast, lunch, dinner and late-night options seven days a week. Skytop Marketplace continues to offer a large variety of convenience foods, beverages and health and beauty products, especially for students residing in apartments and seeking ingredients to prepare their own meals. Dining choices will continue to evolve at Goldstein Food Hall and Skytop Marketplace for Fall 2024.

The Inn Complete, the University’s former ski lodge, reopened in September 2023, offering an additional dining and event space on South Campus for students, faculty and staff. A lunch buffet is available Monday through Friday. Event space may be booked throughout the year via Catering Services for campus events and gatherings. The building has undergone significant enhancements, including the installation of air conditioning and renovations to its outdoor patio, outdoor deck, exterior facade and second-floor game room. It boasts a cozy fireplace area for chilly days, a bar and new digital TVs. It also recently debuted a new venue logo and signage.

New Meal Plan Option for Second-Year Students Living on South Campus

Next year, second-year students living on South Campus will be able to choose a new meal plan, the Daily Dining Plan. The plan, featuring $1,680 Dining Dollars per semester, was designed for students who may not want to cook three meals a day in their apartment by providing the equivalent of the cost of one meal a day in campus dining facilities.

All students living in South Campus apartments can continue to choose to purchase any of the –unlimited, block or Dining Dollars plans.

“This is a continuation of our efforts to offer meal plans that match the transition our students are making from North Campus residence hall living to more independent living in an on-campus apartment,” says Cheryl Fabrizi, Auxiliary Services associate vice president. “In traditional residence halls, there are unlimited plans for students making the transition to college life, and now there are plans for students living with kitchens but who may not want to cook every meal for themselves. Our Dining Dollar only plans meet that need.”

at any of the University’s five dining centers, Schine Dining, Goldstein Food Hall, the Inn Complete and all campus cafes and convenience stores. The declining balance resets at the start of each semester, and the remaining balances do not roll over to the following semester.

727 South Crouse Ave. Offers Modern Residence Hall Option for Second-Year Students

In 2024-25, 727 South Crouse Ave. (formerly known as The Marshall) will become fully integrated into the University’s regular housing portfolio as a residence hall for second-year students. Its rooms will become a part of the annual housing selection and assignment process, which will take place in Spring 2024. The 287-bed building, purchased by the University in 2021, features modern studio apartments, along with one-, two- and four-bedroom units. Each room contains a private bathroom.

Students living in the 727 South Crouse residence hall will be required to have a Value Dining Dollars meal plan, which offers $500 of Dining Dollars each semester. However, they can choose to purchase any meal plan the University offers, including an unlimited or block meal plan.

No Changes for North Campus Students

First- and second-year students in all other North Campus residence halls (including the new residence hall located in the former Sheraton Hotel) will continue to enroll in the Orange Unlimited plan, featuring unlimited access to all-you-care-to-eat dining centers, ten guest meals per semester, and $330 of Dining Dollars per semester. Third- and fourth-year students living in North Campus residence halls can choose between the Orange Unlimited plan, the Block 130 plan with $200 of Dining Dollars, or the Block 85 plan with $200 of Dining Dollars.

’Cuse Cash Expands to Off-Campus Locations, Provides Additional Buying Power to Students, Faculty and Staff

In response to student feedback, Auxiliary Services is expanding the to off-campus locations in the coming months. In January 2024, ’Cuse Cash will be accepted at several near-campus dining locations, including , the casual lunch, dinner and late-night restaurant at Drumlins Country Club, and , a casual lunch and dinner restaurant at the Sheraton Hotel. Additional off-campus locations will be announced in early 2024.

Students, faculty and staff utilizing ’Cuse Cash will unlock a special bonus at the point of purchase. For every $100 of ’Cuse Cash added to their accounts, purchasers will receive an additional $10 for the first two weeks of the 2024 spring semester.

Currently, ’Cuse Cash is accepted at nearly every , including the five dining centers, Goldstein Food Hall and Schine Dining, all campus cafes and convenience stores, JMA Dome concessions stands and shops, the Campus Store and all campus vending machines.

Go Cashless with ’Cuse Cash

Auxiliary Services is encouraging members of the campus community to utilize ’Cuse Cash in part due to its continued efforts to transition to cashless payments on campus. Additional retail locations on campus, including the Campus Store, will become cashless in 2024. Additionally, using ’Cuse Cash at on-campus dining facilities allows you to receive a 10% discount on your purchase (not to be used in combination with existing discounts).

A ’Cuse Cash account can be established by any member of the Syracuse University community–student, faculty or staff. The funds are loaded via the or , and are used via the SUID card. Family members can add funds to their students’ accounts exclusively through the . ’Cuse Cash balances roll over from semester to semester. For students, if a balance remains at the end of the academic year, the funds are refunded to their Bursar account the week following Commencement.

As at Goldstein Food Hall, students with unlimited meal plans can utilize one swipe per the dinner meal period to purchase their food. Students with block plans will use one swipe of their plan to pay for the meal, which features handcrafted grab-and-go salads, sandwiches and entrees.

A meal includes:

• A breakfast sandwich, packaged sandwich or a packaged salad
• A smaller snack, fruit cup or bag of chips
• A cold beverage of choice

Students can also continue to purchase à la carte snacks utilizing their Meal Plan Dining Dollars or ’Cuse Cash, though specialty drinks will only be available through 3 p.m.

This effort grew out of student feedback, says Auxiliary Services Associate Vice President Cheryl Fabrizi.

“We heard from students that they wanted to be able to stop in, grab dinner and go between or after their evening classes,” Fabrizi says. “Pages is a centrally located café, and we’re excited to pilot this program to see what response we receive from students through the end of the semester.”

The National Grid crew will be using a vacuum excavation truck to expose the underground gas piping and allow for physical inspection. If issues are found with the piping, there will likely be a repair made this week.

Due to the work, the sidewalk on the east side of College Place will be closed in this area. All pedestrians will be required to use the sidewalk on the west side, in front of Lyman Hall and Slocum Hall.

Additional information will be provided as it becomes available. Please contact Dave Warren with Campus, Planning, Design and Construction at 315.632.5238 or dcwarren@syr.edu with any questions or concerns.

Beginning at 3:30 p.m., faculty, staff and students with valid permits who need to access campus for academic reasons will be allowed to park in the �����Ի�  garages. All Quad and West Campus lots will be restricted beginning at 4 p.m.

for student use after 4 p.m. will also be restricted on this date. Students looking to park in these lots will be redirected to University Avenue or Comstock Avenue garages, where their permits will be honored.

SUNY College of Environmental Science and Forestry faculty, staff and students who normally use the West Campus Standart Lot will be redirected to the Comstock Avenue Garage beginning at 3:30 p.m.

As a reminder, if you plan to attend the game, your regular parking permit will be honored at the Skytop Lot. Patrons will have access to transportation to and from College Place. If you have an accessible or medical permit, you may park in the Skytop Lot and ride the shuttle to Gate A, free of charge.

Parking and Transportation Services asks for your support of these procedures so that they may provide academic access for the entire University community. If you have any questions or need to coordinate additional academic access, please contact Dee Bailey at debailey@syr.edu or by phone at 315.443.5319.

Christine Stallmann

Christine Stallmann has been named the University’s chief compliance officer. The position, which will report directly to Senior Vice President and Chief Financial Officer Brett Padgett in the Division of Business, Finance and Administrative Services, is a key component of the University’s coordinated risk assurance efforts. Stallmann is responsible for oversight and coordination of the University’s compliance program.

She brings nearly 30 years of professional experience in compliance, privacy, policy development, insurance, environmental health and safety, and risk management to Syracuse. She led compliance and risk services at Cornell University for over 15 years, and most recently held the position of chief compliance and privacy officer at the institution.

In her new role, Stallmann will work in close coordination with the University’s internal audit and enterprise risk management teams to provide the University with a comprehensive risk assurance program. She will be tasked with assessing the University’s current institutional compliance initiatives and will lead the establishment of a comprehensive and enterprise-wide compliance program.

As chief compliance officer, Stallmann will be responsible for ensuring University compliance with federal and state laws and regulations, including research compliance, data security, data privacy, the Clery Act, human resource compliance obligations and more. She will engage regularly with the Chancellor, the executive team and the Audit and Risk Committee of the Board of Trustees to advance emerging initiatives in the risk and compliance space.

“I am excited to embark on this new journey with a talented team and eager to listen, develop and contribute in my new role to support the members of this community,” says Stallmann. “Every person I have met at Syracuse shares a common energy to advance the institution, and that’s been without exception.”

Stallmann received a bachelor’s degree in safety science from the Indiana University of Pennsylvania and a master’s degree in hazardous waste and management from Southern Methodist University. She holds certificates from Carnegie Mellon University and the Harvard Kennedy School of Business. Stallmann is married, has two adult children and two dogs, and enjoys the outdoors, travel, theatre and music festivals. She and her husband are excited to join the Syracuse community.

Stallmann’s new position was effective on Sept. 11.

The Inn Complete is open Monday through Friday from 11 a.m. to 2 p.m. for an all-you-care-to-eat lunch buffet, featuring sandwiches, salad, soup, dessert and a hot entree of the day. The buffet costs $16.30 and includes water, tea and soft drinks. Credit cards, Dining Dollars and ‘Cuse Cash are accepted. Students with a meal plan (block or unlimited) may also choose to utilize one meal swipe for the buffet.

The venue held a soft opening on Sept. 9, prior to the football game vs. Western Michigan, to offer a pre-game snacking opportunity to anyone on campus. Throughout most of the remainder of the football season, the Inn Complete will be open on home football weekends to provide a convenient place to gather and grab a drink before the game.

The building has undergone significant upgrades. Air conditioning has been installed, the patio and interior (including the second-floor game room) have been renovated, and a cozy fireplace area is ready to keep guests warm on cold winter days! Additional renovations to the University’s former ski lodge will continue throughout the fall 2023 semester, including a new logo, new signage and a freshened exterior.

The Inn Complete will gradually expand its offerings and hours throughout the academic year while continuing to host catered events and departmental gatherings. for the most up-to-date information and hours. To book an event at The Inn Complete, contact Campus Catering at 315.443.3605.

The Tomato Wheel is one of the restaurants that recently re-opened in the renovated Goldstein Food Hall.

Featuring a mix of familiar food favorites and new dining concepts, Goldstein Food Hall includes:

• ‘Cuse Scoops: The second location of this classic ice cream stand (the other is located at Drumlins Country Club) features dipped waffle cones, sundaes, milkshakes, sundae stackers and stuffed shakes.
• Original Orange: Rice and noodle bowls with a variety of fresh, flavorful toppings. Initially, this stand will offer several Tex-Mex flavors, but it will eventually mix in other cuisines.
• Otto’s Juice Box: The popular smoothie shop from the Barnes Center is now serving all of your favorite fruit smoothies in Goldstein Food Hall.
• Pickles Deli: Made-to-order artisan and signature sandwiches. Looking for some toasted, melty goodness? Ask for your sandwich to be grilled on the panini press.
• Southbound: Burgers and the University’s much-loved chicken sandwich (with vegetarian and vegan options available!), served with tater tots or french fries.
• Starbucks Proudly Served at Goldstein Café & Bakery: Iced coffee, hot coffee and Starbucks favorites, plus daily sweet selections from the Syracuse University Bakery.
• Tomato Wheel: Classic pizza flavors and toppings; specialty pizzas, calzones, and pinwheels.

‘Cuse Scoops is one of several restaurants that opened in the newly-renovated Goldstein Food Hall.

The renovated Goldstein Food Hall also boasts , meaning that students, staff and faculty can stop in for a coffee and breakfast to start their day, grab a quick and healthy lunch or enjoy a late-night snack while studying or doing laundry. All University make stops at Goldstein Student Center.

Using a Meal Swipe at Goldstein

As in previous years, Goldstein will continue to accept cash, credit, Dining Dollars and ‘Cuse Cash. New for this year: If students have an unlimited meal plan or a block meal plan, they can now use a meal swipe to purchase food at Goldstein Food Hall. Here’s how it works:

• Once per meal period (breakfast: 8-10:30 a.m.; lunch: 10:30 a.m.-3 p.m.; dinner: 3-11 p.m.), students can use a meal swipe to purchase food at Goldstein.
• The swipe will have a dollar equivalency, depending on the meal period: Breakfast will be $10, lunch $14, dinner $18.
• Students can select any food items they wish and tell the cashier that they’re using a meal swipe, and a meal will be deducted from their plan. If the selected items cost more than the equivalent amount, the remainder can be paid with Dining Dollars or ‘Cuse Cash.

Any questions can be directed to Food Services.

Just as they did after the Red Hot Chili Peppers concert in April, as the concert ends, PTS and the Syracuse Police Department will close Comstock Avenue to all traffic except parking shuttles, which will travel between the College Place bus stop, the Colvin Street and Comstock Avenue lots, and the Skytop Lot.

The concert is anticipated to end between 10 and 11 p.m., and at that time, PTS will direct all traffic away from Comstock Avenue between Waverly Avenue and East Colvin Street. This will allow for the efficient exit and transportation of the concert attendees from the shuttle stop at College Place to their parking lots on South Campus.

The road will reopen as soon as the concert shuttles are cleared. Regular shuttles to South Campus and other campus shuttles will continue to run during and after the event, though arrivals and departures may be delayed due to the large amount of vehicular traffic in the University area.

More information about parking for upcoming events is available on the .

Day-of Parking Information

Pay parking is available at several locations around campus, including:

• : $25 per car, includes free shuttle service to and from College Place
• : $25 per car, includes free shuttle service to and from College Place
• �����Ի� : $35 per car, please note that garages close two hours after the event ends
• Accessible parking for those with a nationally-recognized handicap placard or license plate will be available at the  for $25 per car, which includes free shuttle service to and from Gate A of the JMA Wireless Dome

Parking information for Syracuse University students, faculty and staff with existing University parking permits: If you plan to attend the concert, your existing parking pass will be honored in University Avenue Garage, Comstock Avenue Garage, University Avenue North and South lots, and the Irving Avenue Hill lot, if space is available.

All parking is cashless. Customers may pay via credit card (including tap and pay), or through Google Pay or Apple Pay.

Please ensure you arrive early, as traffic may be heavy around the time of the event. Have payment ready for the lot attendants, to ensure an efficient flow of traffic.

Other Resources:

GPS Address Locations:

The contractor estimates that the road will be closed until Friday, July 7. If you have any questions or concerns, please contact Parking and Transportation Services at 315.443.4652 or parkmail@syr.edu.

The market features local farmers and produce vendors every week, selling fresh, seasonal vegetables, fruits, baked goods, flowers, plants and more. Local food trucks will also set up shop at the market to offer a variety of lunch options.

Although employees are encouraged to visit the market in support of our local initiatives, they should obtain pre-approval from their supervisor prior to leaving the workplace.

The trolley stops and schedule will run as follows:

11:30 a.m.

First loop: The trolley will leave the College Place bus stop.
The trolley will make a second stop on Waverly Avenue, behind Newhouse 2, to pick up riders.
The trolley will then proceed to the Downtown Farmers Market, dropping passengers off at the corner of West Washington and Clinton streets.

Noon

Second loop: The trolley will return to campus and revisit the two pick-up locations above before returning downtown. As it returns to campus, the trolley will pick up any employees ready to return to campus.

12:50 p.m.

The trolley will return to the corner of West Washington and Clinton streets to make its last pick up of employees for their return to campus.

Visitors can stop at the Downtown Committee of Syracuse information booth and show their SU I.D. to receive a free farmers market tote.

*Note that there will be no market on Tuesday, July 4. The market on Tuesday, June 20, will be located at the One Lincoln Center parking lot due to set up for the Syracuse Jazz Fest.

Members of the campus community should be advised that temporary road closures will take place between 9:45 a.m. and noon on the day of the race. Centro shuttles and Syracuse University trolleys will also be delayed during that time, affecting travel to and from South Campus.

Runners will enter the University area from East Colvin Street by the John A. Lally Athletics Complex, necessitating road closures along Comstock Avenue. They will turn right on University Place through Thornden Park, exiting the park down Madison Street, and then turning right on South Crouse Avenue and left onto East Genesee Street.

Race organizers ask neighbors to proceed with caution and allow for additional travel time to your destination if they are traveling near the routes. Organizers also encourage community members to cheer on the race participants and join in the fun at the finish line in Clinton Square.

Visit for details and full maps of the course.

As the concert ends, PTS and the Syracuse Police Department will close Comstock Avenue to all traffic except parking shuttles, which will travel between the College Place bus stop, the Colvin Street and Comstock Avenue lots, and the Skytop Lot.

The concert is anticipated to end between 10:15 p.m. and 10:30 p.m., and at that time, PTS will direct all traffic away from Comstock Avenue between Waverly Avenue and East Colvin Street. As a significant crowd is expected for the concert, this will allow for the efficient exit and transportation of the concert attendees from the shuttle stop at College Place to their parking lots on South Campus.

The road will reopen as soon as the concert shuttles are cleared. Regular shuttles to South Campus and other campus shuttles will continue to run during and after the event, though arrivals and departures may be delayed due to the large amount of vehicular traffic in the University area.

More information about parking for upcoming events is available via �����鶹��Ʒ, or on the .

The University will continue to require reimbursement from the vendor for transactions exceeding $25 in sales tax. The Comptroller’s Office individuals and departments if they encounter challenges with larger tax amounts.

The updated sales tax rule is a part of a broader review of the campus travel policy, which is currently underway. Though the full, updated policy won’t be available until later in the calendar year, the Comptroller’s Office is providing the sales tax update to the campus community now in order to help ease the administrative burden associated with reimbursement.

Due to an ongoing CDL driver shortage, PTS is struggling to consistently fill its planned shifts, leading to last-minute changes to trolley and shuttle routes. In the past few weeks, this has led the office to delay the start of the Blue and Orange ’Cuse Trolley loops until the afternoon hours or reduce service to one or more shuttle routes.

As soon as the office becomes aware of the need to delay or cancel any of its services, it will quickly post the information to the front page of its website and share the information on its and . At the same time, PTS will also provide an alternative shuttle or service for community members to utilize—i.e., a parallel Centro route or its own late-night safety shuttle service.

While PTS continues to make every effort to minimize disruption to the campus community in the coming weeks, the department will continue its hiring efforts and hopes to be able to return to its full complement of drivers by the start of the Fall 2023 semester.

Beginning today, the newly established late-night Euclid loop, which runs seven days a week from 7:45 p.m. to 3:15 a.m., will make stops at the Warehouse as part of its regular route. As before, shuttles will arrive at the Warehouse every 40-45 minutes and will transport students or faculty members back to Main Campus. Campus community members will only need their SU I.D. to board and ride for free, as with all other University shuttle routes.

While the Warehouse shuttle will continue to run on its usual route and schedule during the daytime hours, after 7:45 p.m., students, staff or faculty wishing to travel to or from the Warehouse can access the Euclid loop. (Centro Route #SU443) will have its final pick-up at the Warehouse at 7:43 p.m. Monday through Friday and at 7:48 p.m. on the weekends. The Euclid loop will then be available to commuters at the Warehouse.

Shuttle information and schedules are available on the . Questions or concerns can be sent to the office at parkmail@syr.edu.

After a two-week test period, the Office of Parking and Transportation Services has permanently added a Euclid loop late-night shuttle service to its schedule. The shuttle, which will travel a fixed route along the Euclid and Westcott corridors, with a stop at the Warehouse, will run from 7:45 p.m. to 3:15 a.m. seven days a week beginning on Monday, Jan. 30.

The office added the shuttle after examining its data from fall 2022 safety escort service requests. Parking and Transportation Services staff noticed that a significant number of rides requested through the safety escort service were students traveling from campus to the Westcott neighborhood, and plotting those destinations on a map produced a rough outline of the new shuttle’s route.

Through two weeks of operation, the shuttle has proven to be extremely popular, according to Parking and Transportation’s ridership data. It has averaged between 100 and 200 riders per night, and students have appreciated a regularly-scheduled route from campus to the East Neighborhood. The shuttle, which runs about every half hour, also includes stops at Syracuse Stage, the intersection of South Crouse Avenue and East Genesee Street and the corner of Westcott Street and East Genesee Street. More information, including the shuttle’s schedule and map, are available on the .

Parking and Transportation Services hopes that the introduction of the shuttle will alleviate the demand on its safety escort service, which can be overwhelmed with requests right at 8 p.m., driving up wait times that linger until the early morning hours. Additional measures, including instituting temporary bans on users who frequently cancel or fail to appear for their ride, have also been put into place for the Spring 2023 semester in an effort to decrease wait times for all users of the safety escort service.

Warehouse Shuttle

While the Warehouse shuttle will continue to run on its usual route and schedule during the daytime hours, after 7:45 p.m., students, staff or faculty wishing to travel to or from the Warehouse can access the Euclid loop. (Centro Route #SU443) will have its final pick-up at the Warehouse at 7:43 p.m. Monday through Friday and at 7:48 p.m. on the weekends. The Euclid loop will then be available to commuters at the Warehouse.

Shuttle information and schedules are available on the . Questions or concerns can be sent to the office at parkmail@syr.edu.

A Key Role to Be Filled

The Office of Sponsored Accounting provides support to the Office of Research related to post-award compliance with sponsored agreements and federal regulations governing sponsored funds. The role of the director of sponsored accounting is essential to promoting an environment of timely and responsive customer service to the campus research community while meeting necessary compliance requirements.

A national search for Cathy’s replacement, led by the senior vice president and chief financial officer, the vice president for research and the comptroller, will begin in February. While the search occurs, Toni Besaw, the assistant director of the Office of Sponsored Accounting, will manage the office in the interim period.

Effective Jan. 1, the standard mileage rate is 65.5 cents per mile for business miles driven, up three cents from the 2022 mid-year rate of 62.5 cents per mile. The rates apply to electric and hybrid-electric vehicles, as well as gasoline and diesel-powered vehicles.

Employees who have questions about the mileage rate can contact at 314.443.3765.

Accepted forms of payment include all major credit cards, as well as Google Pay and Apple Pay. The transition follows the move to cashless payment options , which took place in the fall of 2021.

The change will also affect the University’s Syracuse Stage lot on Irving Avenue. Stage visitors will first encounter the new system on Wednesday, Dec. 7, during that day’s showings of “Disney’s The Little Mermaid.”

Until Aug. 29, the lot will be free and open to the public for use during Syracuse Welcome and Fall 2022 move-in. On Monday, Aug. 29, the lot will become a 24-hour pay lot. Those parking in the lot will need to follow directions posted on the lot signage in order to submit payment electronically. Customers will be able to text a short number, scan a QR code or type an address into their phone’s web browser in order to access the payment website. As the payment is mobile-based, customers will have the option of continuing to add time to their virtual meter through their phones.

All drivers, including those with Syracuse University parking passes, will need to pay when utilizing the lot. Parking is available in four-hour increments. Enforcement will be provided by Parking and Transportation Services.

“Over the past year, we have studied the daily traffic flow in the food court,” says Kris Klinger, senior associate vice president for Auxiliary Services. “We know that students tend to head directly to Main Campus in the morning and then return to South Campus as the day goes on. Our new hours will provide a high level of service to our students when they need it most.”

Starting Aug. 27, Goldstein Dining will be open from 11 a.m. to 11 p.m. daily. From 11 a.m. to 8 p.m., Dunkin’ will offer its full range of coffee and breakfast products, and customers will be able to select from enhanced grab-and-go meal options, including entrée meals that can be consumed on-site or kept packaged and re-heated at a later time.

The busiest time of day at the food court, 4 p.m. to 8 p.m., will see four other options open for customers: La Naranja (a Chipotle-style bowl concept), ’Cuse Chicken (fried chicken sandwiches, taking the place of the now-departed Burger King stand), the Tomato Wheel (pizza), and Freshens (smoothies).

After the dinner crowd thins at 8 p.m., the interior of the food court will close to the public. Food Services will work with its partner Grubhub Campus to provide late-night food options from 8 p.m. to 11 p.m. Customers can utilize Grubhub Campus to order ahead for pick-up or delivery. A walk-up window will also remain open, and students can use the Grubhub app or a digital kiosk to place orders on-site at Goldstein.

In addition to the food court, Goldstein Marketplace on the building’s second level will open daily from noon to 10 p.m. On top of the snacks and room essentials the store has stocked in previous years, students will be able to purchase pre-made meals and meal kits using their Meal Plan Dining Dollars and ‘CUSE Cash.

As always, Food Services is eager to receive feedback from students who utilize the food court at all times of the day. The department has had to re-think many of its traditional services and hours over the past two years due to the ongoing staffing shortage in Food Services, Klinger said. By shifting the schedule, the department will be able to improve the quality and frequency of new concepts and menu items, with an eye toward a full-scale renovation and reinvention of the culinary options at Goldstein over the course of the next few years.

“Hearing from our customers helps us provide options that meet students’ needs,” says Klinger. “This year, we’ve been able to add prepacked meals and kits and a new chicken option, and we are already planning for what could come next.”

Beginning July 1, the standard mileage rates will be 62.5 cents per mile for business miles driven (up from 58.5 cents per mile at the start of the year).

Midyear increases in the optional mileage rates are rare; the last time the IRS made such an increase was in 2011.

Employees with questions can contact the Comptroller’s Office at 314.443.3765.

Sadler Dining Center (Photo by Marilyn Hesler, staff photographer)

After extensive engagement with students and families, Syracuse University will adjust its meal plan offerings for the 2022-23 school year and beyond. Meal plan eligibility will continue to vary by the student’s year and their on-campus housing selection. Housing, Meal Plan, and I.D. Card (HMPID) Services has , to help students and their families make the appropriate meal plan selection.

2022-23 Meal Plans

Meal plans available this year are:

• First-year students can select one of two unlimited meal plans, the Blue Unlimited or Orange Unlimited. The difference between the two plans is the amount of Meal Plan Dining Dollars, which can be used for food purchases at campus cafés and Schine Dining. The standard (Blue) plan comes with $100 of Dining Dollars each semester, while the Orange plan will include $330 each semester. The price of the default plan for first-year students living in a North Campus residence hall, the Blue Unlimited plan, will decrease for the 2022-23 academic year.
• Second-year students and above will continue to have access to block meal plans.
  • Second-year students living in a North Campus residence hall can select either of the unlimited options or the Block 130 plan, which also provides $200 Dining Dollars each semester.
  • Third- and fourth-year students living in North Campus residence halls can additionally choose the Block 85 plan with $200 Dining Dollars per semester.
• Students who live on South Campus, in the Skyhall residence halls or off campus—who will eat the majority of their on-campus meals at Goldstein Student Center or other Food Services retail locations—may choose to select a plan solely consisting of Meal Plan Dining Dollars.

Students on unlimited plans will be able to swipe into a campus dining center (Ernie Davis, Shaw, Sadler, Graham and Brockway) as often as they would like—increasing flexibility for students who may just want to pop in to grab a coffee or a muffin for breakfast before class, or to return to the dining center to grab an ice cream after dinner.

Responding to Feedback

Kris Klinger, senior associate vice president for auxiliary services, which includes the Housing, Meal Plan, and I.D. Card Services office, says the changes to the meal plan system were largely informed by student and family feedback. “We want to be as responsive as possible to our students’ needs. The best way to do that is to apply their feedback by adding more flexibility and variety to our plans,” he says. “We are confident our students will experience greater dining satisfaction with the revised meal plans and encourage our community to continue providing candid feedback.”

Beginning in the 2023-24 academic year, the unlimited option will become the default option for all first- and second-year students living in North Campus residence halls. “Dining centers should be spaces where students gather with their friends and build community. No one should be worrying about not having enough swipes,” says Klinger. “Setting the unlimited option as the meal plan for all first- and second-year students on North Campus—and lowering the price of that plan—helps address those concerns.”

Dining Center Upgrades

Also underway is a series of improvements to the five campus dining centers, some of which were piloted in the Spring 2022 semester, and others will be introduced starting in fall 2022. Under the direction of Jon Webster, executive director of hospitality, and Eamon Lee, Food Services’ executive chef, the Food Services department will introduce a series of franchise-style concepts at every dining center. In response to feedback received from the student-led Food Services Accountability Committee, the new concepts reflect how students prefer to eat—at restaurants (like Chipotle or CoreLife Eatery) that allow for customization of each order and quick service.

The first to be introduced on campus in spring 2022 was La Naranja, a Chipotle-style bowl concept. It was followed by a fried chicken sandwich concept and a breakfast burrito concept. Additionally, students expressed concern that they didn’t have time between classes to stop in and eat a sit-down lunch. As a result, Food Services began offering a sandwich, wrap and salad grab-and-go station at Ernie Davis, the dining center closest to the center of campus.

More enhancements will debut in August, says Webster, who received a weekly feedback report from the Food Services Accountability Committee throughout the Spring 2022 semester.

“We want to meet our students where they are,” Webster says. “The adjustments to the meal plan are one part of the effort, but other, equally-important parts, are the type and quality of food that students access through their meal plan, and the speed at which that food is delivered.”

Edit Meal Plan Selections Beginning June 3

New and returning students can edit their meal plan selection on the MySlice Housing self-service page beginning June 3. Students can alter their meal plan choice up until the end of the second week of the Fall 2022 semester, though any student who feels they need a more robust meal plan can always increase the number of meals they need throughout the semester.

Students and their families can learn more about meal plans on the . . Questions about meal plans? Contact housing@syr.edu or call 315.443.2721. Questions about Food Services? Email mealtalk@syr.edu.

Members of the campus community should be advised that temporary road closures will take place between 9:45 a.m. and noon on the day of the race. Centro shuttles and Syracuse University trolleys will also be delayed during that time, affecting travel to and from South Campus.

Runners will enter the University area from East Colvin Street by Manley Field House, necessitating road closures along Comstock Avenue. They will turn right on University Place through Thornden Park, exiting the park down Madison Street, and then turning right on South Crouse Avenue and left onto East Genesee Street.

Race organizers ask neighbors to proceed with caution and allow for additional travel time to your destination if they are traveling near the routes. Organizers also encourage community members to cheer on the race participants and join in the fun at the finish line in Clinton Square.

Visit for details and full maps of the course.

Sue Bracy

In many ways, Sue Bracy’s career growth at Syracuse University Food Services parallels the growth of the department.

When she began her career at Syracuse University in August 1987, the department’s retail footprint was miniscule: only three cafes. She was hired to supervise the three cafes, never envisioning how large the department would grow.

Over the next three decades, her career would take her from those cafes, to vending, then to Kimmel Food Court, the Goldstein Alumni and Faculty Center Restaurant, Catering Services, Goldstein Student Center and, finally, to leading the opening of the sparkling new food court at the renovated Schine Student Center.

“You can’t spell Syracuse without S-U-E,” says Jon Webster, executive director of hospitality. “Her fingerprints are all over our department and the University in an extremely positive, selfless way.”

Proud alumna

Bracy’s Syracuse University roots run deep. Her mom worked at the Carrier Dome for 25 years as the administrative assistant for then-director Pat Campbell. Her sister worked at Hendrick’s Chapel. Her family has had season tickets for over 35 years and she’s a proud alumna herself.

Bracy graduated from the University in May 1986 with a major in child development and a minor in psychology. While she acknowledges that a degree in child development doesn’t typically lead to a career in food service, Bracy had worked at McDonald’s throughout her time in college and had actually earned 12 college credits through Hamburger University, the company’s Chicago-based training program.

Once she started her career at Syracuse, her hard work and obvious leadership skills meant that she steadily gained more responsibility. Bracy was promoted several times, and eventually took on the role of co-director of Food Services in 2016.

“I’m often awestruck as to how Sue managed balancing a genuine concern for employees while maintaining the many policies and guidelines of the University and adhering to the rules of our union contract,” says Michelle Schieder, the campus’s SEIU co-chief steward of the food service division, who worked alongside Bracy for most of her career. “She wore many hats and wore them well. She managed a piece in catering, the Dome, retail sales, dining centers and negotiations.”

Dealing with the pandemic

There were ups and downs over her 35 years. The fun came in catering special events and designing themed events and special parties for alumni. Stress was there too, especially managing the Food Services department through a global pandemic. She and her team worked nearly non-stop when Schine Dining reopened in spring 2021, in the middle of the COVID-19 pandemic.

Her co-director at the time, Mark Tewksbury, will always remember the care she showed for Food Services staff members at the uncertain outset of the pandemic. Her employees were all designated essential workers who needed to be on campus every day.

“I’ll never forget the long hours as we navigated the start of the pandemic,” Tewksbury said. “Sue’s concern for the safety of our team while maintaining service to students who remained on campus was immeasurable.”

“We had no written procedures for how to do that,” Bracy says. “It was just a lot of creative maneuvering. COVID was a constant learning experience, one where people stepped way out of their job descriptions just to get the job done.”

It is those memories that will stay with her, she says. How hard the members of the Food Services department work. How much they care about the University and the people here.

“There are some long-time employees here that are just great,” she says. “These are the people who are the backbone of Food Services.”

Positive influence

Among her employees, Bracy’s guidance and her willingness to lead are what they will treasure about her time at Syracuse.

“Under Sue’s direction, I was able to maximize my skills, because she constantly encouraged me to try new things,” says Keone Weigl, Food Services’ marketing manager. “Her management style gave me the confidence to become the best version of myself and a better employee for Syracuse University. I feel extremely fortunate to have had the chance to work with Sue.”

“Sue has always been tireless in her pursuit of making everyone around her know that she is in it right along with us,” says Catherine Brozaitis, supervisor of Schine Dining. “Sue has been such a strong and positive influence on so many, and most consider her their mentor. Sue has garnered respect by the example she has set for all of us.”

Though her official last day at the University was at the end of February, she hasn’t left campus forever: she’s agreed to stay on as a temp to help the understaffed department recruit, hire and train new employees.

Stepping away from the hectic day-to-day operations of the department has meant that she’s able to spend more time with her family, especially her elderly father. Her influence will live on in the Food Services department, including with its new leader, Webster.

“I wanted to be a part of charting the future course of Syracuse University Food Services with her,” says Webster. “I cannot imagine being successful in this position without her guidance and counsel, and I wish her well as she moves to the next chapter of her life.”

111 Waverly Ave.

The Housing, Meal Plan, and I.D. Card Services Office will move from 206 Steele Hall to 111 Waverly Avenue, Suite 111. The office, which attracts thousands of walk-in visitors annually, will print and distribute I.D. cards from 206 Steele through Thursday, March 17, before operations begin at its new location on Monday, March 21 at 8:30 a.m.

The move will be completed in conjunction with the relocation of several Auxiliary Services’ business units. Trademark Licensing, Auxiliary Services Data Systems and some elements of Food Services’ administrative staff will move from Steele to 111 Waverly at the same time, along with the office of the senior associate vice president for Auxiliary Services.

Signage will be in place at Steele Hall to direct campus community members to the new location. Auxiliary Services joins New Student and Family Programs in the recently renovated first floor of 111 Waverly, with other University offices set to follow throughout the spring and summer.

The East Course (private) membership includes access to two 18-hole courses; participation in leagues, tournaments and events; PGA-trained instruction; private lessons; access to 24 reciprocal courses; and an optional driving range package for an added fee. Additionally, East Course membership provides access to discounted tennis club and swimming club memberships, and discounted guest pricing.

Faculty and staff members also have the option to purchase a West Course (public) season pass with the same discount. This pass includes PGA-trained instruction, private lessons, and an optional driving range package for an added fee.

“We are excited to welcome the entire University community to Drumlins,” says Drumlins director Chris Myslow. “Drumlins has so much to offer to families and individuals of all ages, and we really want our faculty and staff to enjoy this incredible University asset.”

In addition to its recreation facilities, Drumlins offers lunch and dinner at Bistro 1926, featuring a introduced by new executive chef Len Mitchell. Mitchell, a Syracuse native, has spent the last 25 years working, traveling and collecting the experience needed to introduce his globally-inspired, plant-forward menu to the Central New York community. All members of the University community are invited to visit Bistro 1926, which is open to the public.

The discount for individual membership applies to current full- or part-time University employees only. This offer is not valid for Syracuse University alumni. For more detailed information and pricing, please visit .

Drumlins Country Club memberships and season passes can be arranged and purchased over the phone or via email. Please call the membership office at 315.446.4555, ext. 237 or email Danielle LaRose, Membership and Marketing Director at danielle@drumlins.com.

The Facilities Services dispatch team includes Eileen Simmons, operations manager, and dispatchers Laurie Poirier, Michelle Grosso, Vickie Crawford, Vernessa Honor and Melissa Stocking.

The list of potential mishaps is at least 10 pages long and growing, judging by the cramped handwriting in the margins of the pages. The minor calamities and major emergencies of a bustling campus make up the daily lives of the five Facilities Services dispatchers–Melissa Stocking, Vickie Crawford, Vernessa Honor, Laurie Poirier and Michele Grosso–who work out of a second-story office on Ainsley Drive. Poirier, the longest-tenured amongst them, has been at the University for 42 years and two are relative newbies, having been at the University for only a couple years.

Students, faculty and staff members all reach out to Facilities Services when something needs fixing. They call, email or submit a request through an online form. The dispatchers are on the receiving end of each request. Over the years, they’ve learned to be prepared to hear anything when they answer the phone–it could be just another request to raise a bed in a residence hall room (there were 160 of those in August 2021), or it could be that water is gushing from a broken pipe. A recent trip to their office to listen in on their work revealed the immense amount of behind-the-scenes labor it takes to keep the University running smoothly.

After a phone call from a staff member at Falk College, the radio dispatch goes out:

“Could you go to Falk and assist in the Dean’s office?”

On the other end of the radio call are a variety of workers, “trades” and “shops” in the lingo of the office. These are the University’s plumbers, electricians, HVAC staff and janitorial staff, dispatched across campus to address each problem in turn. It’s an operation that, very literally, keeps the lights on at the University.

Each request for service results in a work order, an entry in the Facilities tracking system directing the work of the tradespeople. The sound of the work order printer rarely ceases, as the orders “broken window, second-floor bathroom, Shaw Hall” “Blinking lights won’t stop – private dining, Goldstein Alumni and Faculty Center” pour in through email, phone calls, and their online form.

“Squeaky door, could you hit that with some WD-40?”

Their work involves constant triage– vomit clean up in a fifth-floor bathroom is important, but it will take a back seat to a burst pipe, broken glass or anything that may cause harm to people or property.

This is what they find so difficult about their work–they want to be able to tell the voices on the other end of the line that their problem will be addressed quickly, but sometimes that is just not the case. Sometimes, chipped paint will have to wait a couple hours to be addressed.

“Not everything is an urgent situation,” says Eileen Simmons, operations manager for Facilities Services, who supervises the dispatchers. “Unfortunately, sometimes we have to tell staff or faculty that their issue falls behind a campus emergency, and we will get to their concern as quickly as possible.”

At any given time, there are only so many workers available to address issues, and several may be dispatched together to deal with a crisis. Meanwhile, the calls keep coming.

A slow month, in the summer after the majority of students have left for the year, might see around 1,000 calls to the office. In a busy month, like August 2021, that number will rise to over 2,500 calls, roughly 85 a day.

The joy in their work comes from knowing they’re making a difference on campus. Sometimes, they’ve even coached students through rudimentary life-skills courses, like the time Grosso spent 20 minutes on a call with a student, teaching her how to use a plunger.

“Sometimes I feel like a mother to these students,” she says. “This is what I would want someone to do for my child, so that’s how I feel about the students that call us.”

Advice for Calling Facilities Services to Report a Problem

The five staff members of the department collectively offer a few recommendations for making a report to Facilities Services. The best way to have your problem addressed quickly is by having the following information on hand:

1. The name of the building where the issue occurred. This is a big problem on South Campus, where they frequently answer calls from students who may only know the name of the street they live on, but not the building number or apartment number.
2. The room number or closest room number to the problem.
3. Your full name
4. The best phone/cell number to reach you
5. Describe the problem in as much detail as possible

Call Facilities Services any time to report a problem at 315.443.1234. Requests can also be submitted through their website – just that best meets your needs.

Over the past few months, Auxiliary Services and a team from Campus Planning, Design and Construction have undertaken an effort to add modifications to the area for the safety of those who utilize the trail system. A fence has been installed along the south side of the 13^th tee of the East Course to protect individuals from the sharp drop-off in the area. Signage has been posted at several trailheads and areas where community members enter the property to outline safe usage of the trail system. Additional signage about dangerous drop-offs, especially in the area surrounding the neighboring stone quarry, will be installed soon.

Drumlins Country Club golf course and trails.

All community members—and their leashed four-legged friends—are welcome to use the Drumlins trails. “The trail system is a wonderful community asset,” says Kris Klinger, senior associate vice president for Auxiliary Services. “We hope for it to be utilized safely for many years to come.”

Kinger adds that community members are asked to practice “Leave No Trace” principles while in the area, and to leave bicycles and motorized vehicles, except motorized wheelchairs, at home.

Campus Store

Through the new site, students will have access to a variety of textbook options, including new, used, rental, digital content, and an expansive network of third-party marketplace sellers. The site will also offer a price match guarantee on new, used and rental items.

Students will be able to easily access the new online textbook storefront through the Syracuse Campus Store website or directly at syracuse.ecampus.com. The intuitive online ordering platform will be integrated into existing campus systems. This will create a customized ordering process utilizing the University’s single sign-on. Students will be able to choose from flexible delivery options to the Campus Store or to their doorstep.

“We have heard concerns from students about the rising cost of course materials,” says Kris Klinger, senior associate vice president for Auxiliary Services. “This is another step the Campus Store and the University have taken to help make those materials more affordable, and to offer students more options when seeking out their textbooks.”

eCampus.com will also continue to support Syracuse’s Orange Instant Access program. This program, which has been in place on campus for three years, addresses many challenges faced by students: high textbook prices, delays in receiving course materials, purchasing the incorrect materials and the struggle of converting temporary access digital materials to permanent access. Orange Instant Access drives down course material costs and provides automatic access to digital course materials on the first day of class. Course materials are billed directly to students’ accounts.

Faculty members will also benefit from the new partnership. The new online textbook store will serve faculty through a platform that allows for simplified research and selection of course materials. In addition, faculty can take advantage of customized reporting, research titles and price comparisons to make informed course material decisions.

Textbook ordering will be accessed through the Campus Store’s website. Students will be able to shop by course or by class schedule, using their NetID credentials beginning Dec. 1, 2021, for their spring 2022 materials.

“Having access to the right materials on the first day of class at a reasonable price is key to academic success for students,” says Matt Montgomery, president and CEO of eCampus.com. “We are excited to be a part of making this happen for the students at Syracuse. We look forward to providing more convenience, affordability and best-in-class customer service to Syracuse University.”

More information on eCampus.com course material solutions can be found at .

Runners will enter the University area from East Colvin Street by Manley Field House, necessitating road closures along Comstock Avenue. They will turn left on University Place through Thornden Park, exiting the park down Madison Street, and then turning right on South Crouse Avenue and left onto East Genesee Street.

Race organizers ask neighbors to proceed with caution and allow for additional travel time to your destination if they are traveling near the routes. Organizers also encourage community members to cheer on the race participants and join in the fun at the finish line.

Visit for details and full maps of the course.

Eamon Lee

Food Services has hired a new executive chef with deep roots in the Central New York region. Chef Eamon Lee brings over three decades of experience in the food services industry to the University. In the near term, Eamon will look to create a culinary training program for the Food Services department. He will also be listening to student, staff and faculty feedback as his team crafts menus and concepts for the University’s dining centers, cafes, and catering and concessions operations.

“Eamon has a depth of experience, passion and energy we are lucky to have at Syracuse University,” says Jon Webster, executive director of hospitality. “He has worked in food service operations of all sizes. He has deep roots in and a strong passion for all things Syracuse.”

A Central New York native, Eamon started his career in high school at age 16 as a dishwasher and cook at The Wellington House in Fayetteville. He has worked at several iconic CNY establishments, including the Brewster Inn and The Lincklaen House in Cazenovia and in 1995, he was the opening sous chef at The Arad Evans Inn.

After a year in Manhattan working with two James Beard Award-winning chefs, he returned to Syracuse and accepted his first executive chef position at 238 Bistro (now Bistro Elephant) in Armory Square. In 1999, he became the executive chef at the Century Club of Syracuse, where he remained for 10 years.

In 2008, he took his career to food service distribution as a culinary director and kitchen design consultant, advising independent restaurant owners and chefs throughout upstate New York. He remained there until the executive chef position at the University opened.

When not working, Eamon enjoys the outdoors and traveling with his wife Amie, herself a Syracuse alumna, and biking, canoeing, bee keeping, foraging, gardening, fly-fishing, or building fine furniture.

No food service skills are required. Employees will be asked to help serve food and beer during shifts from 3 p.m. until approximately 10 p.m.

Interested staff members should contact Chris Coonrad, General Manager of Food and Beverage at the Stadium, at 315.416.4440 or cmcoonra@syr.edu.

Last month, throughout its coverage area, Parking and Transportation Services temporarily suspended three late-night shuttle services with low ridership in order to provide trolleys to cover the South Campus shuttle routes after 8 p.m. Following the addition of new drivers and an additional trolley to its fleet, Parking and Transportation Services is now able to restore weekday late-night service to the Warehouse Shuttle route.

The office will continue to work to add resources in order to fully restore service to the late night shuttles that remain suspended. In the interim, passengers needing transportation along the former Euclid Shuttle or Late Night Campus Shuttle routes should contact the on-demand , which has expanded its hours to run from 8 p.m. to 6 a.m. The safety shuttle service can be requested by calling 315.443.RIDE (7433).

The University will update its to reflect the new service schedules as quickly as possible.

The University is committed to the safety of all minors who participate in programs operated, controlled or sponsored by the University on campus. In order to ensure that Syracuse University is safe for everyone, the Board of Trustees passed the . This policy outlines all relevant safety practices enforced on campus.

Who must register?

Any in-person or virtual program that has at least one applicable minor must be registered with the University. “Program” is the term used to refer to activities that are:

• Sponsored, supervised, operated, controlled or managed by the University or an affiliate,
• Hosted on University owned, operated or controlled property, and/or
• Funded by the University or an affiliate.

Still unsure if your program requires registration? The  can help you determine whether your program should be registered.

When do I need to register by?

Programs should be registered with the Office of Institutional Risk Management at least one month prior to the program’s expected start date.

How do I register?

Please register your program through the University’s using your NetID and password.

Important Reminders

Prior to working with unattended minors, program staff (including University faculty, staff, students, third parties and volunteers) must undergo background checks and training on how to interact with minors. Additionally, anyone participating in programs or activities involving minors on campus or sponsored by Syracuse University has an obligation to report suspected child abuse. You can find additional information on how to report suspected abuse in the . It’s not just part of your job, it’s the right thing to do.

Additional Information

Faculty and staff with questions can contact the youth programs compliance coordinator at riskadmin@syr.edu or 315.443.4011.

’Cuse Chicken Express is one of the new dining options on the first level of the stadium.

When the Carrier Dome opened back in 1980, the game day experience was different. Simple. Bare bones. You drove to the game, parked, watched the game, got back in your car, went home.

“In the 1970s and 80s, there was no thought put into the food experience, drinks or retail at sporting events,” says Michael Bekolay, founder and CEO of Venue Hospitality Solutions. “The architects back then didn’t focus on ‘dwell time,’ or the experience happening beyond the field of play. Food and drink options were simple and maybe you had a hot dog, a popcorn or a fountain soda.”

Bekolay would know. He has been in the business of stadium hospitality for over 35 years, working with some of the world’s most popular sports franchises, including the New York Yankees, Dallas Cowboys and Manchester City Football Club. He came to Syracuse in fall 2019, when Auxiliary Services and Dome Operations began considering what the fan experience could become once the building’s renovation was complete.

Jennifer Uryniak, executive director for budget and operations in Auxiliary Services, had heard the feedback from stadium visitors—the lines were too long, the food was uninspired and the concourses crowded easily. Fans expected more. The goal she set was deceptively simple: deliver a superior experience for fans at sporting events, concerts and other events held at the stadium.

When the doors open Saturday for the first home football game of the 2021-22 season, a major step will have been taken toward that goal: eight upgraded concessions stands and a new way of operating that prioritizes the gameday experience. As Bekolay put it, the guiding principle for the renovations was, “You solve for the fan experience first, and then figure out your operations around that.”

Kris Klinger, senior associate vice president for Auxiliary Services, focused his team’s efforts on three main improvements: enhancing food quality by adding modern cooking capabilities to the renovated stands, reducing the need to stand in separate lines by selling alcohol and food at the same locations, and introducing a self-service model at the stands, where the customer selects the items they wish to purchase and then moves to the .

All three improvements will be on display Saturday. There are four new stands on the first level, two selling chicken (’Cuse Chicken Express) and two selling burgers (The Loud House Grille). The new menu items were purposefully selected, says Bekolay. The focus was on selecting items that are broadly popular and sold well, both nationally and at the previous iterations of the concessions stands.

“We are aiming to make simple great,” says Bekolay. “We do not want to be in the business of overcomplicating, so our new menus are intentionally very focused.”

The design of the new stands is notable, as well: eliminating walls and introducing open-kitchen cooking has become popular at stadiums around the country. The new state-of-the-art equipment at each remodeled stand will provide high-quality food in a short period of time, says Jon Webster, executive director of hospitality in Auxiliary Services.

“A reduced preparation time means the food is cooked closer to when fans eat it, which improves the quality of the food,” Webster says. “From a culinary standpoint, we didn’t do anything crazy, but we spent a lot of time putting together very tasty iterations of our burger and chicken sandwich and that is exactly what we think the fans are looking for.”

On the second level, four new grab-and-go markets (each called Otto’s Fast Break) will offer a combination of snacks and beverages. Express locations like these are a major trend in stadium hospitality, says Klinger, with “Amazon Go-like” stores entering the marketplace. The four market locations will allow fans to hand-pick the items they would like and then check out quickly, eliminating the traditional “belly-up” counter ordering experience that caused long lines to back up into the concourse.

While the focus for this year remains on “getting great at core items” and offering simple, high-quality products, plans are already underway for what comes next, Klinger says. “This year is phase one,” he says. “We are in the design process now for phase two, to renovate the remaining stands and to create more menu diversity with local brands and partners.”

For Bekolay, the changes underway at Syracuse are to be expected for an operation that is aiming to become a best-in-class leader. They’re drawing notice from his peers in the stadium hospitality industry. And they’re a long, long way from the days of menus that only featured fountain sodas, hot dogs and popcorn.